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Nancy's Kitchen - Tried and Tested Recipes
Hershey Chocolate Pies

In the January 17th newsletter Barbara in Wentzville, Mo. was requesting a recipe for the popular Almond Milk Chocolate Pie recipe from several years ago, but which still is a favorite with many today. I'm sure you will get many recipes for this pie, but here are two recipes from my files, which are almost identical. The first one I have made, but the second one I have not, though there is only very slight variations.
Cut this pie in small pieces, as it is VERY rich!

Almond Milk Chocolate Pie

6 regular size Hershey's Almond Chocolate Bars
16 large marshmallows
1/2 cup milk
1 cup (1/2 pint) whipping cream

Melt chocolate bars, marshmallows and milk in the top of a double boiler. Remove from heat. Cool. Whip cream and fold into chocolate
mixture. Pour into a 9 inch baked plain pie crust. Chill overnight, or for several hours. Add more whipped cream to the top, if desired, when
serving. We found it really didn't need it.
Judy (in Alaska)

Chocolate Pie Deluxe

1-9 inch prepared graham cracker crust
16 large marshmallows (or 1-1/2 cups miniature marshmallows)
1/2 cup milk
1 large bar (9-3/4 oz.) milk chocolate
1 cup whipping cream, or 1 pkg. Dream Whip topping

In saucepan, heat marshmallows, milk and chocolate over medium heat, stirring constantly, until candy and marshmallows are melted and blended. Chill until thickened. In a chilled deep bowl, beat whipping cream until stiff (if using Dream Whip, prepare as on package). Stir marshmallow mixture until blended; fold in whipped cream. Pour into crust. Chill several hours until set. If desired, garnish with toasted slivered almonds, as that is a nice addition.

NOTE: To make a 9 inch graham cracker crust, mix together 1-1/2 cup graham cracker crumbs (about 24 crackers) with 3 tbsp. granulated sugar and 1/3 cup melted butter. Press mixture firmly against bottom and sides of 9 inch pie pan. Bake for 10 minute at 350º. Cool.
Judy (in Alaska) 

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