| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Pies |
10 |
Servings |
INGREDIENTS
| 1 |
|
Unbaked 9" pie crust |
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter, melted |
| 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
HERSHEY'S Cocoa |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
HERSHEY'S Semi-Sweet Chocolate Chips |
| 1/2 |
c |
REESE'S Peanut Butter Cups |
| 1/2 |
c |
Chopped nuts |
|
|
Ice cream |
|
|
HERSHEY'S Chocolate Shoppe Topping |
|
|
HERSHEY'S KISSESS Milk Chocolates |
INSTRUCTIONS
Heat oven to 375'F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in
large bowl, beat eggs; stir in sugar and butter. Stir together flour,
cocoa and salt, add to butter mixture. Stir in vanilla, chocolate
chips, peanut butter chips and nuts. Pour into pie crust, return to
oven. Bake additional 25-30 minutes or until almost set. (Pie will
not test done in center.) Serve warm or cool with ice cream, drizzle
with topping. Garnish with KISS.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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