Highway to Hershey

For those of you who don’t like chocolate, this story ain’t for you.

Now, for the rest of us….

Congrats to Chef Cher Harris, who’s been promoted to the role of Corporate Pastry Chef at Hershey Entertainment & Resorts Company.

That sounds like a sweet gig to us! Chef Cher will play an important role in the development of the forthcoming confectionary scratch kitchen, ice cream parlor and largest full-service themed restaurant in Hershey—located in Hershey’s Chocolatetown at Hershypark.

To celebrate Chef Cher’s promotion, here’s a recipe from The Hotel Hershey—in which she served as Executive Pastry Chef.

​Hotel Hershey Derby Pie

Ingredients:
1 cup granulated sugar
4 tablespoons cornstarch
2 eggs, lightly beaten
1/2 cup butter, melted & cooled
3 tablespoons bourbon or 1 teaspoon vanilla
1 package chocolate chips (6 ounce pkg)
1 cup chopped pecans
1 unbaked 9 inch pie shell

Derby whipped cream:
1/2 cup heavy cream
2 tablespoons confectioners sugar
1 teaspoon bourbon or 1/2 teaspoon vanilla

Directions:
Combine sugar & cornstarch in a medium sized bowl. Add eggs, butter and bourbon or vanilla extract, mix well. Fold in chocolate chips & pecans. Pour into unbaked pastry shell. Bake 40 minutes at 350°. Cool completely before topping with Derby whipped cream. To prepare topping, whip heavy cream with confectioner's sugar. Add bourbon or vanilla and beat until stiff peaks form. Spread over pie. Cooled pie may be covered with foil or plastic wrap and frozen. When ready to serve unwrap frozen pie and warm in preheated oven at 300° for 30 to 45 minutes.

---