About 18 years ago an amazing woman came into the life of my grandma and I. She had the best stories to tell and a few pretty amazing recipes to share, particularly her Hershey Pie. She told me that if you melt a large Hershey bar and add a tub of whip cream to it and put it in a graham cracker crust, it would create this delicious pie. Well, I was skeptical, especially as you have to mix the whipped cream into the chocolate, and I always thought you had to gently fold the whipped cream or it would deflate. In spite of those beliefs, I made the pie, and it turned out to be one of the best desserts I have ever made; And it was so unbelievably simple. I've made it for years, but recently worked on ways to change it to fit into the way I am cooking today. So here's the step by step. It's 100% organic, but feel free to use the ingredients you normally shop for.
Chocolate Almond Cream Pie:
For the crust:
10 organic graham cracker, the full rectangle
1/3 cup organic unsalted butter, melted
1/3 cup organic cane sugar
For the filling:
7 ounces organic milk chocolate with almonds
2 cups organic heavy cream, divided
1/4 cup + 2 tbsp organic powdered sugar
Preheat the oven to 350 degrees. In a large mixing bowl, add the butter and microwave for 30-45 seconds until melted. Add the graham crackers to a large ziplock bag and mash with a food mallet or rolling pinned until fully crumbled. Can also do this in the food processor. Add the crumbs and the sugar to the bowl with the butter and mix until moist and combined. Pour the mix into a 9-inch pie plate and press the mixture into the bottom and up the sides of the pie plate. I actually use the back of my measuring cup to get into the grooves. Bake for 5-7 minutes until golden. Remove and cool for 15 minutes, then put in the refrigerator to continue to cool. Once the pie crust is in the fridge, start on the whipped cream and the chocolate.
You are going to want to do the whipped cream first, because once the chocolate is melted you need to work kind of quickly. Add 1 cup of the heavy cream to a mixing bowl. Whip until the mixture starts to thicken and add the 2 tbsp of powdered sugar. Continue to whip until soft peaks form as pictured above. Set aside.
You need to melt the chocolate in a double boiler. It allows for even melting of the chocolate and is the easiest way to melt it. You need a glass bowl that fits in a saucepan. Add a couple of inches of water to the pan and put it over high heat. Break up the chocolate into pieces, saving 1 small square for the end (you will see). Once the water starts boiling, add the glass bowl then add the chocolate pieces. Stir occasionally until the chocolate is melted.
Remove the bowl and add the whip cream. Stir until combined. I actually don't mix it completely, I like the streaks of white that run through the pie. Pour the mix into the pie crust and place in the refrigerator for 1 hour. Add the remaining heavy cream to the original bowl that was used and whip until it starts to thicken. Add the 1/4 cup powdered sugar and whip until soft peaks form. Place in the refrigerator to keep cold.
Remove the pie. Add the whipped cream. Remember that square of chocolate you saved, grab a microplane or grater and grate that piece of chocolate over the top of the pie. The pie is ready to serve now if you desire. Otherwise, just refrigerate until ready. Enjoy!
Tip: You don't have to use chocolate with almonds. I have made this without nuts and it tastes just as good. You could buy the chocolate and add pecans or another nut, if you wanted. The chocolate and the concept is the most important thing.