HERSHEY’S Chocolate Pie with Chocolate Petal Crust

Ingredients

• 1 1/3 cups HERSHEY’S MINI KISSES Milk Chocolate Baking Pieces
• 1/3 cup milk
• 1 1/2 cups miniature marshmallows
• 1 cup (1/2 pint) cold whipping cream
• Sweetened whipped cream, for garnish
• Additional MINI KISSES, for garnish

Instructions

1. Prepare Chocolate Petal Crust. Microwave mini kisses with milk at HIGH for 1 minute; stir until blended. Stir in marshmallows. Microwave 30 seconds, then in 15-second intervals as needed, stirring until melted. Cool to room temperature.
2. Beat whipping cream until stiff; fold into chocolate mixture. Spoon into crust and refrigerate until firm, about 4 hours. Garnish with whipped cream and mini kisses. Cover and refrigerate leftovers.

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 until fluffy. Stir together flour, cocoa, baking soda, and salt; beat into butter mixture. Shape dough into two rolls about 7 1/2 inches long. Wrap and refrigerate several hours or overnight. Heat oven to 375°F; grease a 9-inch pie plate. Cut one roll into 1/8-inch slices and place on bottom and up sides with edges touching. Bake 8 to 10 minutes; cool completely. Remaining dough roll may be frozen up to 6 weeks.