Friday, August 6, 2010
Recipe 17: SYMPHONY BAR PIE (dessert)
Yep. THREE. Thats it. It is SO GOOD.
My Mom and Dad had this pie and gave me the recipe. I think they said they got it from my Aunt Bert, who most likely got it from Hershey.Com .
It will be licked clean with no hopes of leftovers.
Whip it up, freeze it and then serve.
1 king sized Symphony Bar. (I use the almond Toffee bar, but you can use whichever you prefer)
1 8oz tube Cool Whip (NOT FAT FREE or LIGHT!!!)
1 pre-made Graham Cracker Pie Crust or Oreo Pie Crust.
Over a double Boiler chop up the symphony bar and melt.
Add this melted chocolate bar to the tub of Cool Whip.
Mix very well so it is all incorporated.
Place mixture in pie shell and freeze at least 4 hours before serving. Bring out about 20- 30 minutes before you are ready to serve if you want it softer. Or let sit out for about 10 for a firmer, more ice cream pie consistency.
If you do not have a double boiler, here is what you can do. Place a pyrex measuring cup in a saucepan that is filled with a couple inches of water. Put the chocolate in the pyrex cup and melt that way.(make sure you use hot mitt to handle the pyrex...speaking from experience. Burned the hell out of my hand being careless once)
Or you can boil a saucepan of water and place a stainless steel or glass mixing bowl on the pan to create your own double boiler.(Again, hot mitt!!)
you CAN microwave the chocolate, it is just so unreliable that way. Your eally need to use some sort of double boiler method for this to make sure the chocolate gets melted evenly and smoothly and doesnt get overdone.
PS: A note about the symphony bars: I have tried every variety for this pie. The almond toffee, in my opinion, is the best bar to use. The milk chocolate symphony bar makes a nice, creamy chocolate pie.
Also, this pie can be frozen and saved for several weeks!