This post is sponsored by Hershey’s Spreads. Spread possibilities!
So, I’ve been messing around with these Hershey’s Spreads for almost two months, and I’ve finally found something I like to use it for even more than spreading it on things. Or just sucking it off a spoon.
Usually I’d make a chocolate icebox pie filling by bringing the chocolate chips and other ingredients to a boil on the stovetop and letting the mixture cool in my pie crust overnight. But with the Hershey’s Spreads, you can combine it with some softened cream cheese and sweetened whipped cream and have your pie filling done in a matter of minutes. No heat required. And since the filling’s not a boiling liquid, you can taste it and play around with the flavor. If it’s not chocolatey enough, you can stir in another spoonful of Hershey’s spread. Or add a little Kahlua. Or peanut butter.
The other nice thing about not dealing with a scorching filling is that you don’t have to wait overnight to dig in. I chilled my pie for about four hours, just to give it time to set and make the slicing easier, but you could grab a spoon and serve it up much sooner.
So, are you ready to experiment with some of this stuff yourself? Hershey’s wants to send a kit with all three spreads (chocolate, chocolate with almond, and chocolate with hazelnuts) and some snack pairings to one of you.
Answer the following question in the Comments section –
“What’s the best book you’ve read lately?”
I would looooove some recommendations. A classic, a horror novel, a self-help book, a book club favorite … I read some of everything, usually two or three books at a time, so shout out a favorite read, and you’ll be entered to win a Hershey’s Spreads package with all three spreads, plus an assortment of recommended snack pairings.
I’ll announce the winner this Friday, Jan. 31. Good luck!
Hershey’s Spreads Chocolate Icebox Pie
From Rebecca Crump (Ezra Pound Cake)
Makes one 9-inch pie; 6 to 8 servings
- One 9-inch graham cracker crust, prebaked (recipe below)
- 4 ounces cream cheese, softened
- 1/2 cup Hershey’s Spreads Chocolate, or to taste
- 1 1/2 cups heavy cream, divided
- 3 tablespoons powdered sugar, divided
- 1 cup Reese’s Minis, roughly chopped
- Prepare the crust, and cool completely.
- Beat the cream cheese and Hershey’s Spreads chocolate until combined. Set aside.
- In a separate bowl, beat 1 cup cream at high speed until it gets frothy. Gradually add 2 tablespoons powdered sugar, and keep beating until soft peaks form.
- Fold the whipped cream into the chocolate mixture. Spread the chocolate filling in the pie crust. Cover, and chill for at least 4 hours, until firm.
- Before serving, beat the remaining 1/2 cup cream with 1 tablespoon powdered sugar until soft peaks form. Top the pie with whipped cream, and sprinkle with Reese’s Minis.
Graham Cracker Crust
To make 1 3/4 cup of graham cracker crumbs, you’ll need about 12 large graham crackers.
Makes one 9-inch crust
- 1 3/4 CUPS GRAHAM CRACKER CRUMBS
- 1/4 CUP LIGHT BROWN SUGAR
- PINCH OF SALT
- 6 TABLESPOONS UNSALTED BUTTER, MELTED
- Preheat the oven to 350 degrees F. Lightly butter your pie plate, and set aside.
- In a small bowl, stir together the graham cracker crumbs, brown sugar, and salt.
- Add the melted butter, and mix with your fingers until the crumbs are moist enough to form clumps.
- Press the mixture evenly into the bottom and up the sides of your pie plate.
- Bake for 8 minutes.
- Let the crust cool completely on a wire rack.