---------- Recipe via Meal-Master (tm) v8.05
       Title: Hershey Bar Pie
  Categories: Pies, Chocolate
       Yield: 1 servings
            Chocolate petal crust:
     1/2 c  Butter or margarine;
       1 c  Sugar
       1    Egg
       1 ts Vanilla extract
   1 1/4 c  All-purpose flour
     1/2 c  Hershey’s cocoa
     3/4 ts Baking soda
     1/4 ts Salt
       1    Hershey’s milk chocolate bar
            =(7 oz) broken into pieces
     1/3 c  Milk
   1 1/2 c  Miniature marshmallows
            Or 15 large marshmallows
       1 c  Cold whipping cream
            Sweetened whipped cream
            Cherry pie filling
            ; chilled (optional)
   Recipe by: www.hersheys.com
   Prepare CHOCOLATE PETAL CRUST  OR  1 baked 9-inch pie
   crust, cooledIn top of double boiler over hot, not boiling,
   water, melt chocolate bar pieces with milk, stirring
   frequently. Add marshmallows, stirring until melted; remove
   from over top of hot water. Cool to room temperature. In
   small mixer bowl, beat whipping cream until stiff;
   carefully fold into chocolate mixture. Spoon into prepared
   crust. Cover; refrigerate until firm, about 4 hours.
   Garnish with whipped cream or cherry pie filling, if
   desired. Cover; refrigerate leftover pie. 8 servings.
   Chocolate Petal Crust:
   Heat oven to 375 degrees Fahrenheit. Grease 9-inch pie
   plate. In large mixer bowl, beat butter, sugar, egg and
   vanilla until light and fluffy. Stir together flour, cocoa,
   baking soda and salt; add to butter mixture. Shape soft
   dough into two rolls, 1-1/2 inches in diameter. Cut one
   roll into 1/8-inch slices; arrange slices, edges touching,
   on bottom and up side of prepared pie plate. (Small spaces
   in crust will not affect pie.) Bake 8 to 10 minutes. Cool
   completely. Enough dough for 2 crusts.
   Note: Remaining roll of dough may be frozen for later use.
   Hershey’s is a registered trademark of Hershey Foods
   Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.