Recipe: Hershey Bar Pie with Chocolate Petal Crust (using melted marshmallows and whipped cream)

HERSHEY BAR PIE

Chocolate Petal Crust (recipe follows)
1 Hershey's Milk Chocolate Bar or Milk Chocolate Almonds Bar (1/2 pound)
1/3 cup milk
1 1/2 cups miniature or 15 regular marshmallows
1 cup heavy whipping cream
Whipped topping or chilled cherry pie filling (to garnish)

Prepare Chocolate Petal Crust; set aside.

Break chocolate bar, chopping almonds into small pieces; melt with milk in top of double boiler over hot water. Add marshmallows, stirring until melted; cool completely.

Whip heavy cream until stiff; fold into chocolate mixture. Pour into crust; chill several hours until firm.

Garnish with whipped topping or chilled cherry pie filling.

CHOCOLATE PETAL CRUST

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1-1/4 cups unsifted all-purpose flour
1/2 cup Hershey's Unsweetened Cocoa Powder
3/4 teaspoon baking soad
1/4 teaspoon salt

Cream butter or margarine, sugar, egg and vanilla until light and fluffy; set aside.

Combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Shape soft dough into two (1 1/2-inch) rolls. Wrap in wax paper; chill until firm.

Cut one roll into 1/8-inch slices; arrange edges touching, on bottom and sides of greased 9-inch pie pan. Small spaces in crust will not affect pie.

Bake at 375 degrees F for 8 to 10 minutes. Cool.

Note: Freeze leftover dough, use for pie crust or cookies.

Makes 1 (9-inch) pie, 8 servings

Hope this is the recipe?