1972 Snow Ghost Chocolate Pie

This pie has a ghost story that goes along with it. However, this pie can stand on it's own because it is dreadfully delicious!!!

Ingredients for Hershey's Snow Ghost Chocolate Pie

• 1/2 cups chocolate powder

• 1 1/4 cups white sugar

• 1/3 cups cornstarch

• 1/4 tsp salt

• 3 Tbsp butter

• 1 1/2 tsp vanilla

• 3 cups warm milk

• pastry crust, baked (see below)

  
  

Directions

Place chocolate powder, white sugar, cornstarch, and salt in a large cooking pot. Next, Stir in a little milk and then stir the dry mixture, stir and add milk until the chocolate sugar mixture is wet add the remainder of milk and stir again.

• Mixing it thoroughly helps keep down the dry lumpy, floaty things that can be a challenge otherwise to get mixed in. Then, pour back into your cooking pot and continue.

• Cooking over a medium heat until thick and bubbly. Boil 1 minute. Remove from heat, Add butter and vanilla. Stir. Pour into pre-baked pie crust. Cool and Serve with Whipped Cream.

• You can always make the filling and pour it up in small bowls and serve it as pudding. This is now going to be the only Chocolate Pie recipe that I will ever make. Here is the ghost story that goes with the pie. ENJOY!!!!!

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Crisco Pie Crust Recipe

1. Combine the flour, salt, and sugar in a medium bowl. Add the cold shortening, then use a pastry cutter or fork to cut it into the flour until it becomes the size of large peas.

2. Add 6 tablespoons of ice water (make sure you put ice in the bowl of water before scooping out the 4-6 tbsp. of water).and mix gently with a rubber spatula until the dough just starts to form a shaggy mass. Add more water, one tablespoon at a time, as needed. Gently press the dough until it just barely comes together.

Note: The dough should not be sticky. Avoid over-mixing, or it will make it tough.

3. Once the dough is combined, split it down the middle into two even sections.

4. Then, gently shape them into discs and wrap them in plastic. Refrigerate for a minimum of 30 minutes or up to two days.

Use one for the Snow Ghost Chocolate Pie, and save the other for another pie.

Blind Bake in OVEN:

5. Fill the lined crust halfway full with pie weights and place on a baking sheet.

Bake for 15 minutes, then take the crust out of the oven and carefully remove the parchment and weights to a heatproof bowl. Pierce the bottom of the pie all over with a fork.

6. Bake your crust for an additional 10-15 minutes, or until golden brown. Cool and then fill in with chocolate pudding! YUM!!!!