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From: Toni
Sent: Thursday, January 25, 2018 2:15 PM
To: phaedrus@hungrybrowser.com
Subject: Hershey Bar Pie
Uncle Phaedrus,
Please help me to find a recipe for a Hershey Bar Pie that has a crust made of crushed
Pecan Shortbread cookies. If I remember correctly the Pecan Shortbread cookie crust was an
alternate option on this recipe. I can't remember what the first option was. We preferred
the shortbread crust. This recipe will also include cream cheese that is spread on the crust
and chocolate pudding. I remember that the chocolate pudding was mixed and then refrigerated
for an hour before mixing with melted chocolate bar.
Your help would be greatly appreciated by my family and co-workers. My son spilled something
on the recipe and threw the wet paper away. He says that he thought that I could just download
another one. I have been unable to locate this particular recipe. Thank you in advance!!!
Toni in Kansas City, Mo.
Hi Toni,
I can’t find a recipe with that particular combination of ingredients. I’ll post this for reader input.
Phaed
Here are two recipes from my files.
Timm in Oregon
Chocolate Hershey Bar Pie with Pecan Shortbread Cookie Crust
Ingredients:
For the Crust:
10.6 Ounces package Walkers Pecan Shortbread Cookies, about 2-3/4 cups once crushed
1 tablespoon sugar
6 tablespoons unsalted butter, melted
For the Filling:
Seven 1.5 ounce Hershey’s Chocolate Bars, chopped
8 ounce tub frozen non-dairy whipped topping, thawed
Instructions:
Place cookies in a large gallon size Ziploc bag. Seal all but 1 inch of the bag so air can escape and
roll with a rolling pin until the cookies are a fine crumb. Place the cookie crumbs, sugar and butter
in a large bowl and stir with a fork until the mixture looks like wet sand. Place the crumbs into a
9 inch pie plate and press until it’s very compact and refrigerate the crust for at least 1 hour
before filling.
For the Filling: In medium size saucepan over low heat, melt the candy bars while stirring often to
prevent burning and sticking. Once melted, remove from heat and stir in the non-dairy whipped topping.
Pour into crust and refrigerate until firm.
Notes: The crust is perfect no-bake as it’s crunchy and slices well, but if you really want to bake it,
you can do so for 8 minutes at 350F degrees; and let cool.
If you are using a cookie other than Walkers, you may need to adjust the butter.
------------------------------------------------------
Decadent Chocolate Hershey Bar Pie with Pecan Shortbread Cookie Crust
Ingredients:
For the Crust:
10.6 Ounces package Walkers Pecan Shortbread Cookies, about 2-3/4 cups once crushed
1 tablespoon sugar
6 tablespoons unsalted butter, melted
For the Filling:
1 cup whole milk
4-1/2 Hershey's milk chocolate bars
1/4 cup water
2 tablespoons corn starch
14 ounce can sweetened condensed milk
3 large eggs
1 teaspoon pure vanilla extract
For the Topping:
Whipped cream
Extra Hershey chocolate bar pieces
Instructions:
Place cookies in a large gallon size Ziploc bag. Seal all but 1 inch of the bag so air can escape and roll
with a rolling pin until the cookies are a fine crumb. Place the cookie crumbs, sugar and butter in a large
bowl and stir with a fork until the mixture looks like wet sand. Place the crumbs into a 9 inch pie plate
and press until it’s very compact; bake in a 350F degree oven for 8 minutes and then et cool.
For the Filling: In medium size saucepan over low heat, melt the candy bars while stirring often to prevent
burning and sticking. In a medium size bowl, whisk together water and cornstarch. Then add sweetened
condensed milk, eggs and vanilla. Slowly pour the hot melted chocolate into this mixture, whisking constantly.
Transfer the chocolate mixture back to the pot and place over low heat. Cook while stirring constantly for
3 to 4 minutes until mixture thickens and coats the back of a spoon.
Carefully pour the chocolate pie filling into your baked crust and let cool at room temperature for 15 minutes.
Transfer pie to the refrigerator for at least 4 hours to cool completely. Serve topped with whipped cream and
extra chocolate bar pieces.
Note: If you are using a cookie other than Walkers, you may need to adjust the butter.
From: cathy jones
Sent: Sunday, February 04, 2018 10:40 AM
To: phaedrus@hungrybrowser.com
Subject: Devil Food cake recipe
I would love the recipe for Beacon Hills Elizabeth's Decadent Devil's cake in Omaha, NE.
It is so delicious. Please and thank you!!!
Hi Cathy,
Sorry, no success with any recipes from Beacon Hills Restaurant.
Their menu is at: Beacon Hills Menu
The menu describes the cake like this:
Elizabeth’s Decadent Devil Cake
Delectable chocolate cake baked with caramel and toffee, topped with
real whipped cream, toffee, caramel and chocolate sauce.
I’ll post this for reader input.
Phaed
From: May
Sent: Saturday, February 03, 2018 4:58 PM
To: Phaedrus
Subject: Mayonnaise Chicken Pot Pie
Hello,
I am looking for a recipe that I lost and have not been able to find. It was for a
chicken pot pie where you sauteed onions in melted mayonnaise, or Miracle Whip.
This was in the early 90s.
You would add the mayo to a skillet, let it melt and add onions, sautee that then add
the mixed vegetables. I think it was Veg-All mixed vegetables. You then added flour
and milk or canned soup. Topped it with pie crust i think.
The recipes i have found do not have you saute anything in the mayo/dressing.
Would really appreciate your help.
Thank you,
May
Hello May,
Sorry, I can’t find any recipe in which the onions are sauteed in mayonnaise or Miracle Whip.
Mayonnaise is used in a lot of pot pie recipes that I see, but it is mixed with milk and
flour to make the crust, not for sauteeing.
I’ll post this for reader input. Maybe someone will recognize it.
Phaed
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