hershey chocolate pie recipe
Cook over medium heat stirring constantly just until mixture boils. Place candy bar pieces in medium microwave-safe bowl.
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Microwave at medium-high 70 6 to 8 minutes stirring every 2 minutes with whisk or until mixture is smooth and very thick.
. Full instructions are in the green recipe card at the bottom of the page. Gently fold in the cool. Place in the refrigerator for at least 4 hours.
Place candy bar pieces in medium microwave-safe bowl. Remove from heat and allow to cool to room temperature. Continue to boil and stir for 1 minute or until thickened.
Melt the chocolate and butter together in a heavy saucepan over low heat. In a mixing bowl combine the flour cornstarch and salt. Add 1 34 cups 425 mL chocolate chips.
Fold Cool Whip into chocolate and mix until combined. Cover with the lid from the pie crust or wrap lightly with plastic wrap. Whisk well to combine.
Pour chocolate mixture into baked pie crust. Stir until chips are melted and mixture is well combined. Add the cool whip to the melted chocolate and fold together with a spatula until well combined.
Microwave at MEDIUM 50 1 minute or until chocolate is smooth when stirred. Add milk and stir gently. Add marshmallows to chocolate mixture and stir until marshmallows are melted.
1 cup frozen whipped topping thawed. Pour mixture into a large saucepan and cook over medium heat stirring constantly until boiling. Bring to a boil.
Stir together sugar cornstarch and salt in a 2 quart saucepan. Add egg yolks and remaining milk. Fold whipped topping into melted chocolate.
Boil and stir for 1 minute. Remove the pan from the heat and add the sugar then the eggs. Place this mixture into the prepared pie crust.
Microwave at Medium 50 1 minute or until chocolate is smooth when stirred. Break the Hersheys chocolate bars into pieces. Pour the mixture into the pie crust.
Microwave for 20 seconds at a time stirring after each time until the chocolate is melted. Heat oven to 350F. Return all to the saucepan.
Stir the chocolate into the melted marshmallows mixture and let cool. Pour into ready-made pie crust. Combine chocolate and 2 cups milk in medium saucepan.
Once cool stir in 1 cup of the whipped topping. Place chocolate in a large microwave safe mixing bowl. Temper this mixture by adding a third of the hot milk mixture.
Stir in butter and vanilla. Set saucepan over medium heat. In a large mixing bowl cream together egg yolks and sugar.
Combine egg yolks and milk in a container with a pouring spout. Add cornstarch salt milk and syrup. Add chocolate and stir until melted.
Add the milk and marshmallows to a saucepan and melt. Beat until well blended scraping sides of bowl and beaters. In a saucepan add the milk and the Hersheys kisses and melt over medium heat.
Finish with butter and vanilla. Stir the chocolate with a spatula or wooden spoon between each blast until melted and glossy. When completely melted stir in the cream cheese until melted.
Beat egg yolks in medium microwave-safe bowl. Remove from the heat. Mix in cornstarch cocoa powder and salt.
Heat the chocolate in the microwave in 30 second increments. Refrigerate for 2 hours until set. Remove from the heat and beat the whipped cream into the whipped topping with a whisk until melted and combined.
Beat cream cheese sugar and vanilla in large bowl until well blended. Cook stirring constantly until mixture comes to a boil. Preheat oven to 375 F.
Top with chocolate shavings and chocolate bar pieces. Refrigerate 6 hours or until firm. Pour the filling into the pie crust and bake for 25 minutes or until just set.
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