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Mini Bar Cookie Pie

Mini Bar Cookie Pie

  • PRINT

PREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup butter or margarine (1 stick) , softened
  • 2 eggs , beaten
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/3 cups HERSHEY'S Mini Milk Chocolate Bars (8-oz. pkg.) , divided
  • 1 cup pecans or walnuts chopped
  • 1/2 cup MOUNDS Sweetened Coconut Flakes
  • 1 9-inch pie crust unbaked
  • Sweetened whipped cream, whipped topping or ice cream

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter in medium bowl; add eggs and vanilla. Stir together sugar, flour and salt; add to butter mixture. Set aside 1/3 cup chocolate bar pieces for garnish. Stir remaining chocolate bar pieces, pecans and coconut into batter; spread in unbaked pie crust.
  • 3. Bake 45 to 50 minutes or until golden brown. Cool about 1 hour on wire rack; serve warm. Serve with whipped cream or ice cream; garnish with reserved chocolate bar pieces. Makes 8 servings.
Ingredients sitting on a table

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