Icebox Hershey Bar Chocolate Pie Recipes

CHOCOLATE ICEBOX PIE

Steps:

• Heat milk in a 3 quart saucepan over medium heat until it begins to bubble around the edges (DO NOT BOIL).
• Remove from heat and whisk in the chocolate morsels until melted.
• Cool slightly.
• Stir together cold water and cornstarch until dissolved.
• Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. Be careful not to overcook.
• Remove from heat and whisk in butter.
• Spoon mixture into pie crust.
• Cover and chill at least 8 hours.
• Beat whipping cream at high speed with a mixer until foamy. Gradually add sugar and beat until soft peaks form.
• Spread whipped cream evenly over pie filling.
• Sprinkle with pecans and candy bar pieces.

ICEBOX HERSHEY® BAR CHOCOLATE PIE

Steps:

• Heat oven to 450°F. Fit pie crust into a 9-inch pie plate and bake according to package instructions for a one-crust pie. Cool completely, about 30 minutes.
• Meanwhile, add milk and 7 oz Hershey's® milk chocolate to a small pot and melt over low heat, stirring occasionally to prevent scalding. Do not simmer.
• In a medium bowl, whisk together water and cornstarch. Then add sweetened condensed milk, eggs and vanilla. Slowly pour hot melted chocolate into this mixture, whisking constantly.
• Transfer chocolate mixture back to medium pot and place over low heat. Cook, stirring constantly, for 3-4 minutes until mixture thickens and coats the back of a spoon.
• Carefully pour chocolate pie filling into your baked crust and let cool at room temperature for 10 minutes.
• Transfer pie to the fridge to cool completely (at least 4 hours). Serve topped with whipped cream and extra chocolate bar pieces.

NO BAKE HERSHEY'S BAR PIE

Steps:

• Heat milk and marshmallows in top of a double boiler.
• Add Hershey bar and stir until melted and combined.
• Allow to cool to room temperature.
• Whip cream until stiff.
• Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
• Chill at least one hour or until firm.

EASY CHOCOLATE ICEBOX PIE

Steps:

• Melt chocolate bar in a double boiler or in microwave.
• Allow to cool, but not harden.
• Gently fold chocolate into cool whip.
• Spoon into graham cracker crust.
• Refrigerate for 2 hours or more.

CHOCOLATE ICEBOX PIE

Steps:

• Start with the crust. Crumble the cookies into the workbowl of a food processor and process to crumbs. This will give you about 2 cups. Put them in a bowl and mix in the melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch pie pan. Chill.
• Get busy making the filling. Sift the sugar, cornstarch, flour, salt, and cinnamon together into a bowl and set aside. Combine the chocolate chips and milk in a saucepan and set it over medium heat, stirring constantly. As soon as the chips are melted, pull the pan off the heat and pour half of the chocolate mixture into the dry ingredients. Mix well.
• Whisk the yolks and vanilla together in a bowl and pour into the remaining chocolate in the saucepan. Stir it around and then add the chocolate and dry ingredient mixture. Set the saucepan back over medium heat and whisk like crazy. Once the mixture starts to thicken, keep whisking and cooking for 2 minutes. Pour the chocolate filling into a bowl to cool for 10 minutes; then dump it into the pie shell and level the top. Chill for several hours in the fridge. Cut into wedges and serve slathered with whipped cream.