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Chocolate Bavarian Pie

Serve this chilled pie after a family dinner with a warm cup of coffee or a cold glass of milk. It's a delicious treat in both hot and cold weather.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 23  Minutes

Ingredients

  Amount Per Serving % DV *
Calories370
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium190 mg8% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g1% DV
Sugars23 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories370
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium190 mg8% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g1% DV
Sugars23 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • 1 envelope unflavored gelatin
  • 1-3/4 cups milk , divided
  • 2/3 cup sugar
  • 6 tablespoons HERSHEY'S Cocoa
  • 1 tablespoon light corn syrup
  • 2 tablespoons butter
  • 3/4 teaspoon vanilla extract
  • 1 cup whipping cream (1/2 pt.)cold
  • 1 9-inch pie crust or crumb crust baked , cooled
  • 1/4 cup HERSHEY'S Syrup

Directions

  • 1. Sprinkle gelatin over 1 cup milk in medium saucepan; stand several minutes to soften.
  • 2. Stir together sugar and cocoa; add to milk mixture. Add corn syrup. Cook, stirring constantly, until mixture boils. Remove from heat. Add butter; stir until melted. Stir in remaining 3/4 cup milk and vanilla. Pour into large bowl. Cool; refrigerate until almost set.
  • 3. Beat whipping cream in small bowl on high speed of mixer until stiff. Beat chocolate mixture on medium speed until smooth. On low speed, add whipped cream to chocolate mixture, beating just until blended. Pour into prepared crust; refrigerate* until set, at least 3 hours. Just before serving, drizzle each pie slice with chocolate syrup. Cover; refrigerate leftover pie. Makes 8 servings.
  • * Variation: FROZEN CHOCOLATE BAVARIAN PIE: Freeze pie 4 to 6 hours or overnight. Remove from freezer 10 to 15 minutes before serving.

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