Our Gal Sundae Pie

Name: HERSHEY'S Sundae Pie Recipe | Hersheyland
Prep time: 25 min
Cook time: 15 min
Total time: 600 min
Yield: 1 pie
Ingredients: 2/3 cup packed light brown sugar; 3 Tbsps all-purpose flour; 2 Tbsps cornstarch; 1/2 tsp salt; 2 1/4 cups milk; 1/2 cup HERSHEY'S Syrup; 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)

Details

Timing
Timing
Total:: 10 Hr.
Bake:: 8 Min.
Prep:: 25 Min.
Skill Level:: Intermediate
Yields:: 1 pie

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!

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

cornstarch
1/2 tsp

salt
2 1/4 cups

milk
1/2 cup

HERSHEY'S Syrup
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 THIS?

Directions

Equipment Needed 

Saucepan

Stovetop

Wire Rack

Refrigerator

Oven

Bowl

9-Inch Pie Plate

Measuring Cups

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.

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?

Contact Customer Service