Saturday, May 12, 2012

Marilyn's Hershey Bar Pie--Bite Size

Hershey Bar Pie--Bite Size
Right now my house smells like butter and coconut.  That's because I just fried some coconut in butter to top my little Hershey Bar Pie Bites.  I intended to just make a regular Hershey Bar Pie today, but SuperTarget does not carry Oreo Cookie Crusts, and it is too warm of a day to stop at one more store on the way home.  So, another bite-size pie it is!
My mom, Marilyn, made this super simple pie a lot to take to pot lucks and church dinners when I was growing up.  I've never been much of a coconut fan, but when I smelled it sauteing in butter, I knew I had to eat it.
The "filling" for this pie turns out different every time I make it.  I was going to write this big long paragraph about having the Cool Whip and melted chocolate at correct temperatures, but that was before I made this batch.  It still came out a little lumpy.  Suffice it to say, just make sure the Cool Whip is thawed and that the chocolate is NOT hot.  No matter what you do really, once you top it with the "toasted" (aka fried) coconut, it doesn't really matter so much about the chocolate layer.  You just end up with a creamy, fluffy, Hershey chocolate tasting layer, and that's what really matters.
This is one of those recipes that hasn't really been written down.  When I googled "hershey bar pie" it gave me several recipes involving marshmallows.  One looked similar to this one, but it called for sliced almonds on top, not butter-fried coconut.  If you recognize this recipe as belonging to your grandmother or someone you know, drop me a line, and I'll give that person credit.  I don't want to steal from anyone.

Marilyn's Hershey Bar Pie--Bite Size

  • 24 Oreo Cookies, halved with white filling removed
  • 3 tablespoons butter
  • 2 cups sweetened flaked coconut
  • 1 (8 oz.) container of Cool Whip thawed completely
  • 5 (1.55 oz.) plain milk chocolate Hershey Bars
Set Oreo halves up on a clean cookie sheet.
In a heavy frying pan (I used a large cast iron skillet) over medium heat, melt the butter.  Add flaked coconut and stir constantly for about 5-6 minutes, or until coconut is fragrant and a toasty brown color.  Then move to a paper towel lined plate to cool.
Melt the chocolate in the top of a double boiler--melt until it's about 2/3 melted, and then remove from the bottom part of the double boiler and continue stirring until chocolate is completely melted.  If chocolate feels warm to the touch on the bottom of the bowl, wait for it to cool a bit more.
Stir thawed Cool Whip into melted chocolate.  Don't be afraid to really stir it.  Transfer mixture to a gallon size zip top bag.  Cut 1/2 inch off one of the corners of the bag.  Carefully squeeze about 1 1/2 tablespoons of the chocolate mixture onto each Oreo half.  Top each mini pie with about 1 teaspoon or so of the toasted coconut.
Keep refrigerated until ready to serve.
Makes 48 bite size pies.

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