Hershey Chocolate Pie

• Baking & Spices

  • 1 1 oz tub Topping, frozen whipped

• Nuts & Seeds

  • 1 1/3 6 oz hershey bars with almonds

• Bread & Baked Goods

  • 1 Chocolate or graham cracker pie crust

• Dairy

  • 1/2 cup Milk

• Desserts

  • 16 Marshmallows, regular sized

Found on thecountrycook.net

Description

Directions

• Unwrap all your Hershey bars, break them up and place them in a nonstick pot over low-medium heat.
• Add in marshmallows and milk.
• If you dont have a nonstick pot, then youll want to do this in a double broiler.
• Just take a heat-proof bowl and place it on top of a sauce pan that has simmering water in it.
• This will help the chocolate to melt slowly without it sticking.
• Stir constantly until marshmallows and chocolate are melted and smooth.
• Take off heat and allow to cool.
• Be sure to stir several times while cooling.
• It will thicken slightly as it cools (about 15 minutes).
• Once cooled, fold in the whipped topping.
• Dont over stir. A few times around should be good enough.
• Pour into pie crust.
• Time to put it in the refrigerator to finish setting up. (for at least 3-4 hours.)
• Slice and serve.