Recipe of the Week: Pie

Another Hershey classic. YUM!

Chocolate Pie with Chocolate Petal Crust

Ingredients:

• CHOCOLATE PETAL CRUST(recipe follows)
• 1-1/3 cups (8 oz.) HERSHEY'S MINI KISSES Brand Milk Chocolates
• 1/3 cup milk
• 1-1/2 cups miniature marshmallows
• 1 cup (1/2 pt.)cold whipping cream
• Sweetened whipped cream
• Additional HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:
1. Prepare CHOCOLATE PETAL CRUST.

2. Microwave chocolate pieces with milk in large microwave-safe bowl at HIGH (100%) 1 minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.

3. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie. 8 servings.

CHOCOLATE PETAL CRUST
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt

1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.

2. Heat oven to 375°F. Grease 9-inch pie plate.

3. Cut one roll into 1/8-inch-thick slices; edges touching, on bottom and up side of prepared pie plate. (Spaces between slices of dough in crust fill in during baking.)

4. Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.

NOTE: Remaining roll of dough may be frozen up to 6 weeks for later use.

Source: Chocolate Petal-Crust Pie