Hershey Bar Pie sounds amazing enough as it is, but when you make it into little pop-in-your mouth pieces, it becomes an event. These little pies take all of the rich creaminess of a chocolate pie and place it atop a chocolate crust (part of an Oreo). Then they're topped with yummy, buttery, toasted coconut, which makes them irresistible.
From Food Pusher, they're easy to make and only call for five ingredients. They're perfect to take to a gathering this Memorial Day weekend or anytime you want to make a dessert that will impress.
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.