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HERSHEY'S Chocolate Pie with Chocolate Petal Crust

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories580
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat22 g110% DV
Trans Fat1 g
Cholesterol120 mg40% DV
Sodium350 mg15% DV
Total Carbohydrates64 g21% DV
Dietary Fiber1.0 g4% DV
Sugars41 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories580
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat22 g110% DV
Trans Fat1 g
Cholesterol120 mg40% DV
Sodium350 mg15% DV
Total Carbohydrates64 g21% DV
Dietary Fiber1.0 g4% DV
Sugars41 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  • 1-1/2 cups miniature marshmallows
  • 8 HERSHEY'S MINI KISSES Brand Milk Chocolates for garnish additional
  • 1 cup sweetened whipped cream
  • 1-1/3 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (8 oz.)
  • CHOCOLATE PETAL CRUST (recipe follows)
  • 1/3 cup milk
  • 1 cup whipping cream (1/2 pt.) cold

Directions

  • 1. Prepare CHOCOLATE PETAL CRUST.
  • 2. Microwave chocolate pieces with milk in large microwave-safe bowl at MEDIUM (50%) 1 minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.
  • 3. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie. Makes 8 servings.
  • CHOCOLATE PETAL CRUST
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.
  • 2. Heat oven to 375°F. Grease 9-inch pie plate.
  • 3. Cut one roll into 1/8-inch-thick slices; place on bottom and up side of prepared pie plate, edges touching. (Spaces between slices of dough in crust fill in during baking.)
  • 4. Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.
  • NOTE: Remaining roll of dough may be frozen up to 6 weeks for later use.

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