Skill Level: N/A Prep Time: 1 Hour


  • CHOCOLATE PETAL CRUST (recipe follows) or 1 baked 9-inch pie crust, cooled
  • 1 (7.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
  • 1/3 cup milk
  • 1-1/2 cups miniature marshmallows or 15 large marshmallows
  • 1 cup (1/2 pt.)cold whipping cream
  • Cherry pie filling , chilled (optional)


  2. In top of double boiler over hot, not boiling, water, melt chocolate bar pieces with milk, stirring frequently. Add marshmallows, stirring until melted; remove from over top of hot water. Cool to room temperature.
  3. In small bowl, beat whipping cream until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Cover; refrigerate until firm, about 4 hours. Garnish with whipped cream or cherry pie filling, if desired. Cover; refrigerate leftover pie. Makes 8 servings.
  5. 1/2 cup (1 stick) butter or margarine, softened
  6. 1 cup sugar
  7. 1 egg
  8. 1 teaspoon vanilla extract
  9. 1-1/4 cups all-purpose flour
  10. 1/2 cup HERSHEY'S Cocoa
  11. 3/4 teaspoon baking soda
  12. 1/4 teaspoon salt
  13. Heat oven to 375°F. Grease 9-inch pie plate. In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Shape soft dough into two rolls, 1-1/2 inches in diameter. Cut one roll into 1/8-inch slices; arrange slices, edges touching, on bottom and up side of prepared pie plate. (Small spaces in crust will not affect pie.) Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.
  14. NOTE: Remaining roll of dough may be frozen for later use.