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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.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories380
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium300 mg13% DV
Total Carbohydrates46 g15% DV
Dietary Fiber2.0 g8% DV
Sugars37 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  Amount Per Serving % DV *
Calories380
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium300 mg13% DV
Total Carbohydrates46 g15% DV
Dietary Fiber2.0 g8% DV
Sugars37 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% 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.

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