7 oz Hershey’s milk chocolate
-bar; broken into pieces
1/3 c Milk
1 1/2 c Miniature marshmallows -or-
15 lg Marshmallows
1 c Cold whipping cream (1/2 pt)
Sweetened whipped cream
-(optional)
Cherry pie filling; chilled
-(optional)
1 Baked 9-inch pie crust;
-cooled or chocolate petal
-CHOCOLATE PETAL CRUST-
-crust
1/2 c Butter or margarine;
-softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1/2 c Hershey’s cocoa
3/4 ts Baking soda
1/4 ts Salt
From: starchild@ecc-uky.campus.mci.net (R Thompson)
Date: Tue, 16 Apr 1996 04:56:10 GMT
Here is a recipe that I grabbed from the Hershey’s web site.
Prepare CHOCOLATE PETAL CRUST. 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. In small mixer 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. 8
servings.
Chocolate Petal Crust: Heat oven to 375 degrees Fahrenheit. Grease 9-inch
pie plate. In large mixer 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.
Note: Remaining roll of dough may be frozen for later use.
Meal
Yields
8 Servings