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Home > Recipes > Chocolate Bavarian Pie

Chocolate Bavarian Pie Recipe

Chocolate Bavarian Pie
  • Intermediate

  • Summer

Find Similar Recipes:

Pies x Intermediate x HERSHEY’S Cocoa x HERSHEY’S Chocolate Syrup x Christmas x Easter x Mother’s Day x Summer x
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Prep Time:
23 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 envelope unflavored gelatin
  • 1-3/4 cups milk, divided
  • 2/3 cup sugar
  • 6 tablespoons HERSHEY'S Cocoa
  • 1 tablespoon light corn syrup
  • 2 tablespoons butter
  • 3/4 teaspoon vanilla extract
  • 1 cup (1/2 pt.)cold whipping cream
  • 1 baked 9-inch pie crust or crumb crust, cooled
  • HERSHEY'S Syrup

Directions

1. Sprinkle gelatin over 1 cup milk in medium saucepan; stand several minutes to soften.

2. Stir together sugar and cocoa; add to milk mixture. Add corn syrup. Cook, stirring constantly, until mixture boils. Remove from heat. Add butter; stir until melted. Stir in remaining 3/4 cup milk and vanilla. Pour into large bowl. Cool; refrigerate until almost set.

3. Beat whipping cream in small bowl on high speed of mixer until stiff. Beat chocolate mixture on medium speed until smooth. On low speed, add whipped cream to chocolate mixture, beating just until blended. Pour into prepared crust; refrigerate* until set, at least 3 hours. Just before serving, drizzle each pie slice with chocolate syrup. Cover; refrigerate leftover pie. 8 servings.

* Variation: FROZEN CHOCOLATE BAVARIAN PIE: Freeze pie 4 to 6 hours or overnight. Remove from freezer 10 to 15 minutes before serving.

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