Hersheys Chocolate Magic Mousse Pie Food

HERSHEY'S CHOCOLATE MAGIC MOUSSE PIE

Hershey's Chocolate Magic Mousse Pie image

From the "Hershey's Classic Recipes" book. A wonderful chocolate pie - not too rich - and very easy to make. Can also use a chocolate crumb crust for a different twist.

Provided by NancyB

Categories Pie

Time 15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 ounce) package unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup hershey's cocoa
2 cups cold whipping cream
2 teaspoons vanilla extract
1 packaged graham cracker crumb crust

Steps:

Sprinkle gelatin over cold water in a small bowl. Let stand 2 minutes to soften.
Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix sugar and cocoa in large bowl.
Add whipping cream and vanilla.
Beat with mixer on medium speed until stiff, scraping bottom of bowl often.
Pour in gelatin mixture and beat until well blended.
Spoon into crust. Refrigerate about 3 hours.
Garhis with whipped cream and chocolate chips or Hershey's Mini Kisses.
Refrigerate leftovers.

HERSHEYS COOL WHIP/CHOCOLATE MOUSSE PIE CARRIE SHERIDAN

Hersheys Cool Whip/Chocolate Mousse Pie Carrie Sheridan image

Make and share this Hersheys Cool Whip/Chocolate Mousse Pie Carrie Sheridan recipe from Food.com.

Provided by carrie sheridan

Categories Dessert

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

i baked pie shell, Oronoque Orchards has a good one in the freezer section
1 (12 ounce) carton regular Cool Whip (the smaller size)
1 large bar of hershey's chocolate bar with almonds
1/2 cup slivered almonds

Steps:

bake single pie crust and cool.
thaw cool whip and add in slivered almonds to taste [i add a LOT to give this SOME nutritional value - and the crunch is nice].
melt hersheys chocolate bar in a bowl placed over very hot, simmering water in a pan.
let the melted chocolate cool slightly and then fold it into the cool whip. ?Fold in also 1/4 cup of the slivered almonds [these add a complementary crunch AND more nutrition].
spatula the filling into the pie crust.
top with remaining 1/4 cup slivered almonds along the rim of the pie crust and or you can also add whole almonds for decoration.
refrigerate a few hours or overnight.
this is VERY rich - a small piece goes a long way -- .

Nutrition Facts : Calories 174.1, Fat 14.1, SaturatedFat 9.5, Sodium 10.7, Carbohydrate 11.3, Fiber 0.8, Sugar 10.1, Protein 2

SAVORY PIE CRUST

Savory Pie Crust image

Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield One 9- or 10-inch pie shell

Number Of Ingredients 5

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water

Steps:

Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

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