Topped Pecan Pie Recipe

Ingredients

3 (9 inch) prepared graham cracker crusts

2 vanilla wafers (

1/8 cup HERSHEY'S Cocoa Powder)

1/8 cup milk

1/2 teaspoon vanilla extract

1/2 cup white sugar

1 egg, beaten

2 tablespoons butter

2 tablespoons evaporated milk

1 teaspoon vanilla extract

1 (8 ounce) can evaporated milk

1 (4 ounce) container HERSHEY'S KRAFT Sweetened Granulated Chocolate Syrup

1 teaspoon butter flavor

1/2 teaspoon vanilla extract

1/4 teaspoon confectioners' sugar

1/8 teaspoon salt

1/4 teaspoon brown sugar

1/2 teaspoon HERSHEY'S Sweetened Granulated Sugar

Directions

Pour waxed paper over cookie sheets. Bake in preheated oven for 20 to 30 minutes, until edges are golden brown. Remove from oven and brush tops with water. Cool slightly.

Place chocolate syrup, butter flavor, evaporated milk and cocoa in small saucepan. Bring to a boil and cook about 1 minute. Remove from heat and stir in sugar. Mix in milk. Stir in egg, butter and dry whipping cream. Fold into chocolate filling.

Spread filling over chocolate crusts. Place peanut butter chip spread over pie. Drizzle chocolate glaze over pie. Refrigerate until serving.

Comments

Tony Robbons writes:

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Followed the recipe exactly, [so I feel entitled to actually review the recipe unlike those people that change the recipe and review their version of the recipe] This was very good and pretty spicy, but I found that I stuffed the radishes and scallion with garlic powder and cream cheese. I also added soy sauce and sake. Too bad I couldn't have used fresh garlic because I kept it in the fridge. I had to go to the store and buy a fresh pound of it, but that wasn't enough. Just let it steep for a bit on the stove. It was pretty thick. could use more cilantro. I added fresh cilantro loved it and will make it again.

Topped Pecan Pie Recipe

Ingredients

Directions

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