Recipes

Make mouth-watering summer drinks and desserts.

Things You'll Need

  • MACAROON NUT CRUST (recipe follows)
  • 2/3 cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2-1/4 cups milk
  • 1/2 cup HERSHEY'S Syrup
  • 3 egg yolks, well beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream (optional)
  • Maraschino cherries (optional)
  • 1 (1.55 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces (optional)

How to Make

  • 1. Prepare MACAROON NUT CRUST.
  • 2. Stir together brown sugar, flour, cornstarch and salt in medium saucepan. Gradually stir in milk, syrup and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.
  • 3. Pour mixture into prepared crust; place plastic wrap directly on surface. Cool on wire rack; refrigerate 6 to 8 hours. Just before serving, garnish with whipped cream, cherries and candy pieces, if desired. Cover; refrigerate leftover pie. Makes 8 servings.
  • MACAROON-NUT CRUST: Heat oven to 350°F. Stir together 1-1/4 cups coconut macaroon cookie crumbs (use purchased hard coconut macaroon cookies), 1/2 cup chopped walnuts and 1/4 cup (1/2 stick) melted butter in medium bowl. Press firmly onto bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.