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Our Gal Sundae Pie

Details

Time
10 hours
Skill Level
Intermediate
Yields
1 pie

Take a trip down memory lane with this pie recipe inspired by the classic malt shop chocolate sundae. Smooth chilled chocolate cream filling meets a crunchy macaroon crust. Top it off with whipped cream and a cherry.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
8 minutes
Cook Time
15 minutes
Cool Time
1 hour
Chill Time
8 hours

Ingredients

  • 2/3 cup

    packed light brown sugar

  • 3 Tbsps

    all-purpose flour

  • 2 Tbsps

    corn starch

  • 1/2 tsp

    salt

  • 2 1/4 cups

    milk

  • 1/2 cup
  • 3

    egg yolks, well beaten

  • 2 Tbsps

    butter

  • 1 tsp

    vanilla extract

  • sweetened whipped cream (optional)

  • maraschino cherries (optional)

  • 1

    HERSHEY'S Milk Chocolate Bar (1.55 oz), broken into pieces (optional)

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Saucepan
Saucepan
Stovetop
Stovetop
Wire Rack
Wire Rack
Refrigerator
Refrigerator
Oven
Oven
Bowl
Bowl
Pie Plate
9-Inch Pie Plate
Measuring Cups
Measuring Cups
1

Prepare Macaroon Nut Crust.

2

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.

3

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.

Tip

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.

Additional questions?