When pie meets sundae, the result is this delectable HERSHEY'S Sundae Pie recipe. This delicious dessert boasts a creamy chocolate filling made with HERSHEY'S Cocoa, a crunchy macaroon crust and a silky whipped topping. The finishing touch includes HERSHEY'S Milk Chocolate Bar pieces and maraschino cherries, creating the perfect blend of smooth and crunchy textures. Ideal for summer gatherings or as a post-dinner treat, your friends and family will be charmed by this sundae-inspired masterpiece.
Try another simple recipe that will undoubtedly satisfy your love of sundae-like treats: Upside Down Hot Fudge Sundae Pie!
Prepare Macaroon Nut Crust.
Stir together brown sugar, flour, cornstarch and salt in medium saucepan. Gradually stir in milk, syrup and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.
Pour mixture into prepared crust; place plastic wrap directly on surface. Cool on wire rack; refrigerate 6 to 8 hours. Just before serving, garnish with whipped cream, cherries and candy pieces, if desired. Cover; refrigerate leftover pie.
Substitute toasted almonds for walnuts in pie crust.
Macaroon Nut Crust: Heat oven to 350°F. Stir together 1-1/4 cups coconut macaroon cookie crumbs (use purchased hard coconut macaroon cookies), 1/2 cup chopped walnuts and 1/4 cup (1/2 stick) melted butter in medium bowl. Press firmly onto bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.