Our Gal Sundae Pie
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.
Ingredients
- 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.
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