Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
| Pie Crust | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 bars (1 oz each) HERSHEY'S Unsweetened Baking Chocolate, Broken into pieces
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1 tsp Almond extract
- 1 1/2 cups Cold whipping cream
- 1 Baked 9- or 10-inch pie crust, cooled
- 1 can (21 oz) cherry pie filling, chilled
- Toasted sliced almonds (optional)
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Directions
Combine chocolate with sweetened condensed milk in heavy saucepan.
Cook over medium heat, stirring constantly, until chocolate is melted.
Remove from heat; stir in almond extract.
Pour into large bowl; cool or refrigerate thoroughly.
Beat until smooth.
Beat whipping cream in medium bowl until stiff; gradually fold into chocolate mixture.
Pour into baked pie crust.
Refrigerate 4 to 6 hours or until set.
Serve with pie filling.
Garnish with almonds, if desired.
Cover; refrigerate leftover pie.
About 8 servings.