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Upside-Down Hot Fudge Sundae Pie

Topped with ice cream and garnished with sliced banana, this rich fudge pie made with HERSHEY'S Cocoa makes the ideal chilled upside down treat.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories600
Calories from Fat290
Total Fat32 g49% DV
Saturated Fat18 g90% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium340 mg14% DV
Total Carbohydrates74 g25% DV
Dietary Fiber2.0 g8% DV
Sugars55 g
Protein7 g
Vitamin A15% DV
Vitamin C4% DV
Calcium0 mg15% DV
Iron15% DV
  Amount Per Serving % DV *
Calories600
Calories from Fat290
Total Fat32 g49% DV
Saturated Fat18 g90% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium340 mg14% DV
Total Carbohydrates74 g25% DV
Dietary Fiber2.0 g8% DV
Sugars55 g
Protein7 g
Vitamin A15% DV
Vitamin C4% DV
Calcium0 mg15% DV
Iron15% DV
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups ice cream (any flavor)
  • 1 cup whipped topping
  • 1/8 teaspoon salt
  • 1 cup light brown sugar packed
  • 1 tablespoon all-purpose flour
  • 1/4 cup milk
  • 1/3 cup HERSHEY'S Cocoa
  • 2 bananas , peeled and thinly sliced
  • 1 unbaked 9-inch pie crust
  • 2/3 cup butter or margarine
  • 1/2 cup granulated sugar

Directions

  • 1. Heat oven to 350°F.
  • 2. Melt butter in medium saucepan over low heat. Add cocoa; stir until smooth. Remove from heat. Stir together eggs, milk and vanilla. Add egg mixture to cocoa mixture; stir with whisk until smooth and slightly thickened. Add brown sugar, granulated sugar, flour and salt to cocoa mixture; stir with whisk until smooth. Pour mixture into unbaked crust.
  • 3. Bake 30 to 35 minutes until edges are set (center will be soft). Cool about 2 hours. Just before serving, garnish each serving with banana slices, ice cream and whipped topping. Makes 8 servings.

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