This pie I’m about to share is not for the faint of heart. It is only for the most devoted of chocolate lovers. And it is almost too simple to make. My husband is the true chocolate lover in our family. So he is who I had in mind with this pie. Hershey Milk Chocolate is his absolute favorite. I really love almonds so I went with the chocolate bars with almonds. But if you don’t like nuts, just go with the plain chocolate bars. Also, this can me made a with a graham cracker pie crust for a Smores-like pie. It really is good either way. Hello Chocolate!
6 (1.35 oz.) Hershey Bars with Almonds
16 regular-sized marshmallows
1/2 cup milk
1 (8 oz.) tub frozen whipped topping, thawed
1 chocolate or graham cracker pie crust
Unwrap all your Hershey bars, break them up and place them in a nonstick pot over low-medium heat. Add in marshmallows and milk.
If you don’t have a nonstick pot, then you’ll want to do this in a double broiler. Just take a heat-proof bowl and place it on top of a sauce pan that has simmering water in it. This will help the chocolate to melt slowly without it sticking.
Stir constantly until marshmallows and chocolate are melted and smooth. Take off heat and allow to cool.
Be sure to stir several times while cooling. It will thicken slightly as it cools (about 15 minutes.)
Once cooled, fold in the whipped topping.
Don’t over stir. A few times around should be good enough. Those little swirl marks make the pie pretty.
Pour into pie crust.
Time to put it in the refrigerator to finish setting up. It needs to cool for at least 3-4 hours.
Then slice up and serve. This is a soft-serve pie.
Hershey is a trademark of The Hershey Company.
This is not a sponsored post.