Our Gal Sundae Pie

Ingredients

• For macaroon-nut crust: 1 1/4 cups coconut macaroon cookie crumbs (from purchased hard coconut macaroon cookies)
• 1/2 cup chopped walnuts
• 1/4 cup (1/2 stick) butter, melted (no substitutes)
• For filling: 3/4 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 1/4 cups milk
• 1/2 cup HERSHEY’S Syrup
• 3 egg yolks, well beaten
• 2 tablespoons butter (no substitutes)
• 1 teaspoon vanilla extract
• Sweetened whipped cream, optional
• Maraschino cherries, optional
• 1 HERSHEY’S Milk Chocolate Bar (1.55 ounces), broken into pieces, optional

Instructions

1. Prepare the macaroon-nut crust: heat oven to 350°F (175°C). Stir together cookie crumbs, walnuts, and melted butter. Press firmly onto the bottom and sides of a 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.
2. Combine brown sugar, flour, cornstarch, and salt in a medium saucepan. Gradually stir in milk, chocolate syrup, and egg yolks until blended. Cook over medium heat, stirring constantly, until the mixture comes to a boil; boil 1 minute while stirring. Remove from heat; stir in butter and vanilla.
3. Pour filling into the prepared crust. Press plastic wrap directly onto the surface. Cool on a wire rack, then refrigerate at least 6 hours.
4. Just before serving, garnish with sweetened whipped cream, maraschino cherries, and chocolate bar pieces, if desired. Cover and refrigerate leftovers.