Hersheys Chocolate Crumb Crust Recipes

HERSHEY'S CHOCOLATE CRUMB CRUST

Hershey's Chocolate Crumb Crust image

Make and share this Hershey's Chocolate Crumb Crust recipe from Food.com.

Provided by Cindy W.

Categories Dessert

Time 20m

Yield 1 pie crust

Number Of Ingredients 4

Ingredients

1 cup graham cracker crumbs
1/4 cup cocoa
1/4 cup sugar
5 tablespoons butter, melted (can use margarine also)

Steps:

In small bowl mix together all ingredients until well blended. Press crumb mixture onto bottom of a 9-inch square pan. Chill to set.

HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE RECIPE

Hershey's Best Loved Chocolate Cheesecake Recipe image

Provided by Aqualeo

Number Of Ingredients 9

Ingredients

Quick Chocolate Crumb Crust(recipe follows)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container(8 oz.) dairy sour cream
2 tsp. vanilla extract
1/2 cup HERSHEY'S Cocoa
2 tbs. all-purpose floor
3 eggs
Quick Chocolate Drizzle(recipe follows)

Steps:

Prepare Quick Chocolate Crumb Crust. Heat oven to 450'F. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust. Bake 10 min. Reduce oven temp. to 250'F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch)crust. Quick Chocolate Drizzle: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tsp. shortening(do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted.

CHOCOLATE CREAM PIE WITH OREO CRUST

Chocolate Cream Pie With Oreo Crust image

Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It's a perfect baker's treat.

Provided by Samantha Seneviratne

Categories custards and puddings, pies and tarts, dessert

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)
4 tablespoons/57 grams unsalted butter (1/2 stick), melted
1/2 teaspoon kosher salt
1/2 cup/100 grams granulated sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
3/4 teaspoons kosher salt
3 cups/720 milliliters whole milk
6 large egg yolks
8 ounces/225 grams semisweet bar chocolate, finely chopped
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla extract
1 cup/240 milliliters heavy cream
1 tablespoons confectioners' sugar
Crushed Oreos, for garnish (optional)

Steps:

Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 13 grams, Carbohydrate 52 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 390 milligrams, Sugar 39 grams, TransFat 0 grams

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