Our Gal Sundae Pie

Name: Our Gal Sundae Pie
Cook time: 8 min
Ingredients: MACAROON NUT CRUST; light brown sugar; all-purpose flour; cornstarch; salt; milk; HERSHEY'S Syrup; egg yolks; butter; vanilla extract; Sweetened whipped cream; Maraschino cherries; HERSHEY'S Milk Chocolate Bar (1.55 oz.)

Take a trip down memory lane with this pie recipe inspired by the classic malt shop chocolate sundae. Smooth chilled chocolate cream filling meets a crunchy macaroon crust. Top it off with whipped cream and a cherry.

SKILL LEVEL

Intermediate

BAKE

8 min

Ingredients

Amount Per Serving

% DV *

Calories

380

Calories from Fat

170

Total Fat

19 g

29% DV

Saturated Fat

10 g

50% DV

Trans Fat

0 g

Cholesterol

100 mg

33% DV

Sodium

300 mg

13% DV

Total Carbohydrates

46 g

15% DV

Dietary Fiber

2.0 g

8% DV

Sugars

37 g

Protein

6 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

10% DV

Iron

4% DV

Amount Per Serving

% DV *

Calories

380

Calories from Fat

170

Total Fat

19 g

29% DV

Saturated Fat

10 g

50% DV

Trans Fat

0 g

Cholesterol

100 mg

33% DV

Sodium

300 mg

13% DV

Total Carbohydrates

46 g

15% DV

Dietary Fiber

2.0 g

8% DV

Sugars

37 g

Protein

6 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

10% DV

Iron

4% DV

MACAROON NUT CRUST (recipe follows)

2/3 cup

light brown sugar packed

3 tablespoons

all-purpose flour

2 tablespoons

cornstarch

1/2 teaspoon

salt

2-1/4 cups

milk

1/2 cup

HERSHEY'S Syrup

egg yolks , well beaten

2 tablespoons

butter

1 teaspoon

vanilla extract

Sweetened whipped cream (optional)

Maraschino cherries (optional)

HERSHEY'S Milk Chocolate Bar (1.55 oz.) , broken into pieces (optional)

Directions

1. Prepare MACAROON NUT CRUST.

2. Stir together brown sugar, flour, cornstarch and salt in medium saucepan. Gradually stir in milk, syrup and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.

3. Pour mixture into prepared crust; place plastic wrap directly on surface. Cool on wire rack; refrigerate 6 to 8 hours. Just before serving, garnish with whipped cream, cherries and candy pieces, if desired. Cover; refrigerate leftover pie. Makes 8 servings.

MACAROON-NUT CRUST: Heat oven to 350°F. Stir together 1-1/4 cups coconut macaroon cookie crumbs (use purchased hard coconut macaroon cookies), 1/2 cup chopped walnuts and 1/4 cup (1/2 stick) melted butter in medium bowl. Press firmly onto bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.

Our Gal Sundae Pie

Ingredients

Directions

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