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1 baked 9-inch pie crust, cooled OR packaged graham cracker crumb crust (6 oz.)
SYRUP WHIPPED TOPPING
1. Beat egg yolks in medium microwave-safe bowl. Add cornstarch, salt, milk and syrup; blend well. Microwave at MEDIUM-HIGH (70%) 6 to 8 minutes, stirring every 2 minutes with whisk, or until mixture is smooth and very thick. Stir in vanilla. Pour into crust. Press plastic wrap directly onto surface.
2. Refrigerate several hours or overnight. Just before serving, garnish with SYRUP WHIPPED TOPPING and fruit, if desired. Cover; refrigerate leftover pie. Makes 8 servings.
SYRUP WHIPPED TOPPING: Combine 1/2 cup cold whipping cream, 1/4 cup HERSHEY'S Syrup, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl. Beat on high speed of mixer just until thickened. Use immediately. About 1 cup topping.
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