Our Gal Sundae Pie

Take a trip down memory lane with this recipe inspired by the classic ice cream sundae. This chocolate pie is complete with whipped cream and a cherry on top.

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

	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

3 tablespoons all-purpose flour

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

Sweetened whipped cream (optional)

Maraschino cherries (optional)

2 tablespoons cornstarch

MACAROON NUT CRUST (recipe follows)

1/2 cup HERSHEY'S Syrup

1/2 teaspoon salt

2-1/4 cups milk

2/3 cup light brown sugar packed

3 egg yolks , well beaten

1 teaspoon vanilla extract

2 tablespoons butter

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.