HERSHEY'S Syrup Pie

HERSHEY'S Syrup Pie

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories340
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium210 mg9% DV
Total Carbohydrates49 g16% DV
Dietary Fiber2.0 g8% DV
Sugars30 g
Protein5 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron4% DV
  Amount Per Serving % DV *
Calories340
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium210 mg9% DV
Total Carbohydrates49 g16% DV
Dietary Fiber2.0 g8% DV
Sugars30 g
Protein5 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron4% DV
  • 1 cup HERSHEY'S Syrup
  • 1/4 teaspoon salt
  • 1-3/4 cups milk
  • SYRUP WHIPPED TOPPING (recipe follows)
  • Fresh fruit (optional)
  • 2 egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 9-inch pie crust, cooled OR packaged graham cracker crumb crust (6 oz.) baked

Directions

  • 1. Beat egg yolks in medium microwave-safe bowl. Add cornstarch, salt, milk and syrup; blend well. Microwave at MEDIUM-HIGH (70%) 6 to 8 minutes, stirring every 2 minutes with whisk, or until mixture is smooth and very thick. Stir in vanilla. Pour into crust. Press plastic wrap directly onto surface.
  • 2. Refrigerate several hours or overnight. Just before serving, garnish with SYRUP WHIPPED TOPPING and fruit, if desired. Cover; refrigerate leftover pie. Makes 8 servings.
  • SYRUP WHIPPED TOPPING: Combine 1/2 cup cold whipping cream, 1/4 cup HERSHEY'S Syrup, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl. Beat on high speed of mixer just until thickened. Use immediately. About 1 cup topping.

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