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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Our Gal Sundae Pie


10 hours
Skill Level
1 pie

Take a trip down memory lane with this pie recipe inspired by the classic malt shop chocolate sundae. Smooth chilled chocolate cream filling meets a crunchy macaroon crust. Top it off with whipped cream and a cherry.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
8 minutes
15 minutes
Cool Time
1 hour
Chill Time
8 hours


  • 2/3 cup
    packed light brown sugar
  • 3 Tbsps
    all-purpose flour
  • 2 Tbsps
  • 1/2 tsp
  • 2 1/4 cups
  • 1/2 cup
    HERSHEY'S Syrup
  • 3
    egg yolks, well beaten
  • 2 Tbsps
  • 1 tsp
    vanilla extract
  • sweetened whipped cream (optional)
  • maraschino cherries (optional)
  • 1
    HERSHEY'S Milk Chocolate Bar (1.55-oz.) , broken into pieces (optional)


Equipment Needed 
Saucepan Saucepan
Stovetop Stovetop
Wire Rack Wire Rack
Refrigerator Refrigerator
Oven Oven
Bowl Bowl
Pie Plate 9-Inch Pie Plate
Measuring Cups Measuring Cups

Prepare Macaroon Nut Crust.


Stir together brown sugar, flour, cornstarch and salt in medium saucepan. Gradually stir in milk, syrup and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.


Pour mixture into prepared crust; place plastic wrap directly on surface. Cool on wire rack; refrigerate 6 to 8 hours. Just before serving, garnish with whipped cream, cherries and candy pieces, if desired. Cover; refrigerate leftover pie.


Substitute toasted almonds for walnuts in pie crust.

Macaroon Nut Crust: Heat oven to 350°F. Stir together 1-1/4 cups coconut macaroon cookie crumbs (use purchased hard coconut macaroon cookies), 1/2 cup chopped walnuts and 1/4 cup (1/2 stick) melted butter in medium bowl. Press firmly onto bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.

Additional questions?