Hershey Pie
Ingredients
10
servings
- 6 Hershey Bars with Almonds
- 1 large Cool Whip
- 1 (10 inch) pie crust
Step-by-Step Instructions
- Bake pie crust following package directions. Let cool completely.
- Melt Hershey bars in microwave or double boiler, stirring occasionally until smooth. Let cool to lukewarm (you don’t want to melt the Cool Whip).
- Fold melted chocolate into the large container of Cool Whip until well combined and smooth.
- Pour chocolate mixture into the cooled pie crust and spread evenly.
- Refrigerate at least 2 hours or until serving time. Easy as pie!
Common Problems and Solutions
Q: Why did my chocolate mixture seize up or get grainy when I mixed it with the Cool Whip?
A: The chocolate was likely too hot when you added it to the Cool Whip. Let the melted chocolate cool to lukewarm (you should be able to comfortably touch the bottom of the bowl) before folding it in. If it's too hot, it will melt the Cool Whip and cause separation.
Q: Can I use regular Hershey bars instead of the ones with almonds?
A: Yes, you can use any variety of Hershey bars you prefer - milk chocolate, dark chocolate, or even cookies and cream. The almonds add a nice texture, but the recipe works with any flavor.
Tips and Techniques
For easier melting, break the Hershey bars into smaller pieces before microwaving. If using a microwave, heat in 30-second intervals, stirring between each, to prevent scorching. The pie slices more cleanly if you chill it for at least 3-4 hours or overnight.
Ingredient Substitutions
- Cool Whip: homemade whipped cream (2 cups heavy cream, whipped with 1/4 cup powdered sugar)
- Hershey Bars with Almonds: any chocolate bars (about 10-12 oz total)
- store-bought pie crust: graham cracker crust or Oreo cookie crust
Equipment Needed
- 10-inch pie crust (store-bought or homemade)
- Microwave-safe bowl or double boiler
- Mixing bowl
- Spatula for folding
