There was always something extra special about Hershey’s chocolate. It was my favorite candy car. I loved the way it just melted in your mouth. There was nothing else like it in the whole world.
So when I found this recipe for a Hershey’s Chocolate Pie I couldn’t wait to try it. It tasted like a delicious cup of hot cocoa. It truly was pure perfection and I’ve made it several times now, each time it tasted just as good as the last.
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips (12-oz. pkg.) , divided
- 4 egg yolks
- 1/3 cup cornstarch
- 2/3 cup sugar
- 3 cups milk
- 2 tablespoons butter or margarine — softened
- A pie shell 9-inch
- Sweetened whipped cream or whipped topping (optional)
Bake pie shell; cool.
I will say that I’ve tried the recipe with the oreo cookie pie shell, and it was just too over-the-top sweet, even for me. It was just too much. A pecan and walnut crust however complimented the recipe nicely, so feel free to experiment with different pie crusts until you find the one that suits your taste buds perfectly.
Stir together sugar, cornstarch, and salt in a 2-quart saucepan. Combine egg yolks and milk in a container with a pouring spout. Gradually blend milk mixture into sugar mixture.
Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil and stir for 1 minute. ** Make sure and boil it for the full minute.
Remove from heat; stir in butter and vanilla.
Add 1-3/4 cups chocolate chips; stir until chips are melted and the mixture is well blended.
Don’t worry when the cornstarch takes its effect and your filling begins to get lumpy. Just keep stirring and it will turn out just fine.
Pour into prepared pie shell; press plastic wrap onto filling.
Cool. Refrigerate several hours or until chilled and firm.
Garnish with whipped cream and remaining chocolate chips, if desired.
Makes 8 servings that won’t last for long. This pie is just that good!