Tag: whipped cream

This recipe is from my sister Edith & she gave it to me probably 25 years ago. I have looked for the original recipe, Hershey Bar Pie, but can not find it anywhere that is exactly the same as this one. The recipes I have seen on the internet call for Cool Whip & a pre-made graham crust. Certainly using a pre-made graham crust & Cool Whip makes this very easy & quick. I have made this as the recipe I have, with a quick home made no-bake graham pie crust…chilling it in the freezer while getting the filling ready.*** be careful not to leave it in the freezer too long & real whipped cream, unsweetened since the other ingredients are sweet. I like that this recipe is using real whipped cream..my personal preference rather then using Cool Whip. The filling is sweet, creamy & smooth. I grated some semi-sweet chocolate on top of the pie to finish it.

Here is the link to the recipe on the Hershey website.

https://www.hersheys.com/kitchens/en_us/recipes/easy-hershey-bar-pie.html

This is the recipe I have from my sister

Chocolate Bar Pie

Ingredients

1  prepared 9″ graham cracker crust *** home made or bought is fine

1  8 oz milk chocolate bar, broken in pieces *** I used a Neilson Jersey Milk Bar

1/3 cup milk

1 1/3 cup mini marshmallows

1 cup whipping cream

Method

1. Make a graham wafer crust… I just used the recipe on the box of graham wafer crumbs &       chilled the crust in the freezer while I was getting everything else ready

2. Combine the chocolate bar, milk & marshmallows in a microwave safe bowl. Microwave for 1 1/2 to 2/ 1/2 minutes. Stir after 1 1/2 minutes. continue in the microwave until mixture is melted & smooth, stirring every 30 seconds

3. Cool chocolate mixture completely *** I put it in the freezer to cool

4. Whip the cream until stiff.

5. Fold the whipped cream into the cooled chocolate mixture.*** Add a bit of whipped cream to start & mix well, then fold the rest in.

6. Spoon into the crust

7. Chill for several hours until firm

*** I think this is meant for a bought graham crust shell…it didn’t fill up my pie pan enough so I will top it will a layer of whip cream I guess since the shell is not completely full !!!

This recipe is from my sister Edith & she gave it to me probably 25 years ago. I have looked for the original recipe, Hershey Bar Pie, but can not find it anywhere that is exactly the same as this one. The recipes I have seen on the internet call for Cool Whip & a pre-made graham crust. Certainly using a pre-made graham crust & Cool Whip makes this very easy & quick. I have made this as the recipe I have, with a quick home made no-bake graham pie crust…chilling it in the freezer while getting the filling ready.*** be careful not to leave it in the freezer too long & real whipped cream, unsweetened since the other ingredients are sweet. I like that this recipe is using real whipped cream..my personal preference rather then using Cool Whip. The filling is sweet, creamy & smooth. I grated some semi-sweet chocolate on top of the pie to finish it.

Here is the link to the recipe on the Hershey website.

https://www.hersheys.com/kitchens/en_us/recipes/easy-hershey-bar-pie.html

This is the recipe I have from my sister

Chocolate Bar Pie

Ingredients

1  prepared 9″ graham cracker crust *** home made or bought is fine

1  8 oz milk chocolate bar, broken in pieces *** I used a Neilson Jersey Milk Bar

1/3 cup milk

1 1/3 cup mini marshmallows

1 cup whipping cream

Method

1. Make a graham wafer crust… I just used the recipe on the box of graham wafer crumbs &       chilled the crust in the freezer while I was getting everything else ready

2. Combine the chocolate bar, milk & marshmallows in a microwave safe bowl. Microwave for 1 1/2 to 2/ 1/2 minutes. Stir after 1 1/2 minutes. continue in the microwave until mixture is melted & smooth, stirring every 30 seconds

3. Cool chocolate mixture completely *** I put it in the freezer to cool

4. Whip the cream until stiff.

5. Fold the whipped cream into the cooled chocolate mixture.*** Add a bit of whipped cream to start & mix well, then fold the rest in.

6. Spoon into the crust

7. Chill for several hours until firm

*** I think this is meant for a bought graham crust shell…it didn’t fill up my pie pan enough so I will top it will a layer of whip cream I guess since the shell is not completely full !!!