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Gluten-Free HERSHEY'S Gone To Heaven Chocolate Pie

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SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories680
Calories from Fat340
Total Fat38 g56% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol150 mg50% DV
Sodium750 mg31% DV
Total Carbohydrates86 g29% DV
Dietary Fiber5.0 g20% DV
Sugars49 g
Protein11 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg30% DV
Iron20% DV
  Amount Per Serving % DV *
Calories680
Calories from Fat340
Total Fat38 g56% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol150 mg50% DV
Sodium750 mg31% DV
Total Carbohydrates86 g29% DV
Dietary Fiber5.0 g20% DV
Sugars49 g
Protein11 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg30% DV
Iron20% DV
  • One 9-inch gluten-free pie crust (recipe follows)
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 3 cups milk
  • 2 tablespoons butter or margarine , softened
  • 1 tablespoon vanilla extract
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.) , divided
  • Sweetened whipped cream or whipped topping (optional)

Directions

  • 1. Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.
  • 2. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Remove plastic wrap and garnish with whipped cream and remaining chocolate chips, if desired. Makes 8 servings.
  • GLUTEN-FREE PIE CRUST
  • 1-3/4 cups gluten-free all-purpose baking mix
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) cold butter
  • 1/4 cup shortening
  • 1 egg
  • 1 tablespoon cold water
  • 1 teaspoon apple cider vinegar
  • 1. Heat oven to 375°F. Combine baking mix and salt in large bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
  • 2. Combine egg, water and vinegar in separate bowl; beat with fork until mixed. Add egg mixture to baking mix mixture; stir just until combined and can be shaped into ball.
  • 3. Dust 15-inch length of wax paper or parchment paper with baking mix. Place pastry ball on paper; lightly sprinkle with baking mix. Top with another sheet of wax paper or parchment paper. Roll out pastry into 12-inch circle.
  • 4. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks. Crimp edges. Prick bottom and sides of pie crust with fork.
  • 5. Bake 13 to 15 minutes or until edges are lightly browned. Cool completely.
  • NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.

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