---------- Recipe via Meal-Master (tm) v8.02
       Title: HERSHEY BAR PIE
  Categories: Pies
       Yield: 8 servings
            - (recipe follows) OR...
       1    -baked 9-inch pie crust
            - (cooled)
       7 oz Hershey’s Milk Chocolate
            -Bar (broken into pieces)
     1/3 c  Milk
   1 1/2 c  Miniature marshmallows; OR
      15    -large marshmallows
     1/2 pt Cold whipping cream
            Sweetened whipped cream
            Cherry pie filling; chilled
 ---------------------------CHOCOLATE PETAL CRUST---------------------------
     1/2 c  Butter or margarine
            -- softened
       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
   Prepare CHOCOLATE PETAL CRUST. In 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.
   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.