This Hershey Pie recipe turns three simple ingredients into one of the most requested desserts I make.
Melted Hershey’s chocolate bars fold into fluffy whipped topping, then chill in a graham cracker crust until every slice is cool, creamy, and impossible to resist.
No oven, no fancy technique, just a bowl and a spoon.
It’s the kind of dessert that looks like you fussed over it for hours, when really it took about fifteen minutes of hands-on work.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Chill Time | 3 hours |
| Total Time | 3 hours 15 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This pie shares the same no-bake, fold-and-chill logic that makes my no bake chocolate pie such a regular in my kitchen.
Once you see how quickly it comes together, you will understand why I keep a stash of chocolate bars just for this purpose.
Why You’ll Love This Hershey Pie Recipe
This is the dessert I reach for when I need something impressive without any real effort.
It uses pantry staples, comes together in one bowl, and always disappears fast at potlucks and family dinners.
The texture is somewhere between a mousse and a cheesecake, rich but still light on the fork.
Even picky eaters who claim they “don’t really like pie” tend to ask for seconds.
- Only a handful of ingredients, most of which you probably already have
- No oven required, which makes it perfect for warm weather
- Comes together in about 15 minutes of active prep
- Rich, mousse-like texture that feels far more special than the effort involved
- Easy to dress up with garnishes for holidays or keep simple for a weeknight treat
My chocolate-loving family also swears by my chocolate cream pie when they want something a bit more custardy, but this Hershey version wins for pure simplicity.
Ingredients
The magic of this recipe is how few ingredients it actually needs.
Every item below plays a specific role in getting that rich, silky texture the pie is known for.
- 1 (9 inch) graham cracker pie crust, store bought or homemade
- 5 (1.55 oz) Hershey’s Milk Chocolate Bars, unwrapped and broken into pieces (about 7.75 ounces total)
- 1 (8 oz) container Cool Whip whipped topping, thawed and divided
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 extra Hershey’s Milk Chocolate Bar, chopped or shaved, for garnish (optional)
- Whipped cream, for topping (optional)
If you would rather make your crust from scratch, my graham cracker crust recipe comes together in under ten minutes and tastes noticeably fresher than the pre-made kind.
Kitchen Equipment Needed
You do not need anything fancy for this recipe. A few basic bowls and tools are all it takes to get a professional-looking pie.
- 9 inch pie dish, only needed if you are making a homemade crust
- Large microwave-safe mixing bowl
- Rubber spatula
- Hand mixer, optional, useful if you are whipping fresh cream instead of using Cool Whip
- Vegetable peeler, for chocolate curl garnish
- Measuring cups and spoons
A good crust matters here, and readers often ask about a chocolate-cookie option too.
My Oreo pie crust is a popular swap when you want extra chocolate flavor in every bite.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie.
They are not required, but each one makes the process a little smoother or the results a little better.
1. Hershey’s Milk Chocolate Bars, Bulk Pack
Buying a bulk pack means you always have enough chocolate on hand, plus extra for garnish or snacking while you cook.
It also works out cheaper per bar than buying individual packs at the checkout line.
2. Pyrex Glass Pie Plate
A sturdy glass pie plate lets you see exactly how thick your crust layer is, which helps prevent a soggy bottom.
It also goes straight from fridge to table without looking out of place.
3. KitchenAid Hand Mixer
If you decide to whip your own cream instead of using Cool Whip, a reliable hand mixer turns that job into a thirty-second task.
I use mine constantly for everything from pie fillings to frosting.
4. OXO Good Grips Swivel Peeler
A sharp peeler is the easiest way to create those pretty chocolate curls for garnish.
This one grips well and shaves clean curls without breaking the chocolate into crumbs.
Another favorite in my kitchen for chocolate desserts: Chocolate Mousse Pie, which uses a similar fold-and-chill method to this Hershey Pie.
Step-by-Step Instructions: How to Make Hershey Pie
1. Prepare the Crust
- If you are using a store-bought graham cracker crust, simply remove the lid and set the crust aside on a flat surface.
- If you are making a homemade crust, press the crumb mixture firmly into your 9 inch pie dish and chill it for at least 15 minutes before filling.
- Either way, make sure the crust is fully cooled and firm before you add the chocolate filling, since a warm crust will cause the filling to slide.
2. Melt the Hershey’s Chocolate
- Unwrap all 5 Hershey’s Milk Chocolate Bars and break them into small, even pieces.
- Place the broken chocolate into a large microwave-safe mixing bowl.
- Microwave on 50 percent power in 30 second increments, stirring well after each round.
- Stop as soon as the chocolate is smooth and fully melted, usually after 90 seconds to 2 minutes total, since overheating can cause the chocolate to seize.
- Let the melted chocolate sit at room temperature for about 5 minutes so it is warm, not hot, before the next step.
3. Fold in the Cool Whip
- Stir the vanilla extract and pinch of salt into the slightly cooled melted chocolate.
- Scoop about half of the thawed Cool Whip into the chocolate mixture.
- Use a rubber spatula to gently fold the whipped topping into the chocolate, turning the bowl as you go, until no white streaks remain.
- Add the remaining Cool Whip and fold again, using slow, gentle strokes so the mixture stays light and airy rather than deflating.
4. Fill the Crust
- Spoon the chocolate mousse mixture into the prepared graham cracker crust.
- Use the back of a spoon or an offset spatula to smooth the top into an even layer.
- Gently tap the pie dish on the counter a few times to release any large air pockets.
5. Chill the Pie
- Cover the pie loosely with plastic wrap so it does not stick to the surface.
- Refrigerate for at least 3 hours, though overnight chilling gives the cleanest slices.
- Do not skip this step, since the filling needs that time to firm up enough to hold its shape when cut.
6. Garnish and Serve
- Once fully chilled, use a vegetable peeler to shave curls from the extra Hershey’s bar for garnish.
- Add a dollop of whipped cream to the center or around the edges if desired.
- Slice with a knife run under hot water and wiped dry between cuts for the cleanest presentation.
- Serve chilled straight from the refrigerator.
Tips for The Best Hershey Pie
A few small details make the difference between an average pie and one people ask you to bring again.
Keep these in mind as you work.
- Use real Hershey’s bars rather than chocolate chips, since chips contain stabilizers that can leave the filling grainy
- Let melted chocolate cool slightly before folding in the Cool Whip so it does not deflate the topping
- Fold gently and in stages rather than stirring hard, to keep the filling light and mousse-like
- Chill the full 3 hours minimum, since a rushed pie will be too soft to slice cleanly
- Run your knife under hot water between slices for neat, bakery-style cuts
These same folding tips apply almost exactly to my French silk pie, another no-fuss chocolate favorite that leans on a gentle hand.
Serving Suggestions
This pie is rich enough to stand on its own, but a few extras make it feel like a proper occasion dessert.
I like to keep the toppings simple so the chocolate stays the star.
- A generous swirl of fresh whipped cream on each slice
- Chocolate shavings or a light dusting of cocoa powder
- Fresh raspberries or strawberries on the side for a tart contrast
- A warm drizzle of hot fudge sauce for extra decadence
- A scoop of vanilla ice cream alongside a warm-weather slice
For a party spread, this pairs beautifully next to my Chocolate Peanut Butter Pie so guests can pick their favorite.
Variations of Hershey Pie
Once you have the basic method down, it is easy to riff on this recipe depending on what you are craving or what you have in the pantry.
- Hershey Almond Pie: Swap in Hershey’s Milk Chocolate Bars with Almonds for a bit of crunch
- Cream Cheese Version: Beat 4 ounces of softened cream cheese into the melted chocolate before folding in the Cool Whip for a denser, tangier filling
- Chocolate Cookie Crust: Use a chocolate cookie crust instead of graham cracker for a more intense chocolate flavor throughout
- Peanut Butter Swirl: Warm a few tablespoons of peanut butter and swirl it through the filling before chilling
- Mini Pies: Divide the filling among small tart shells for individual, party-friendly portions
If peanut butter and chocolate is your thing, you will also love my Reese’s peanut butter pie, which leans even further into that flavor combination.
Storage and Reheating
Because this is a no-bake, chilled dessert, storage is simple and there is no reheating involved.
Keeping it properly chilled is really the only thing to remember.
- Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator
- It will keep well for up to 4 days in the fridge
- To freeze, wrap the pie tightly and freeze uncovered slices for up to 2 months
- Thaw frozen slices in the refrigerator for a few hours before serving
- Do not leave the pie at room temperature for more than an hour, since the filling will soften and lose its shape
If you love make-ahead desserts like this one, my hot fudge sauce also stores beautifully in the fridge and makes a great topping for leftover slices.
Nutritional Facts
These values are estimates for one slice, based on the pie being cut into 8 servings.
Actual numbers will vary depending on the specific brands you use.
- Calories: approximately 320 per slice
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Sugars: 28g
- Protein: 3g
- Sodium: 140mg
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a few of its ingredients do offer some nutritional upsides worth mentioning.
It is a nice reminder that even indulgent treats have a silver lining here and there.
- Milk chocolate contains cocoa solids, which provide small amounts of flavanols linked to heart health
- Dairy-based whipped toppings and cream contribute calcium, which supports bone strength
- Graham crackers made with whole wheat flour add a small amount of fiber to the crust
- Chocolate contains trace minerals like magnesium and iron
- Portion-controlled servings, like a single slice of pie, help keep sugar intake in check while still allowing room for dessert
For a slightly lighter treat that still satisfies a chocolate craving, my chocolate truffles use similar ingredients in smaller, portion-friendly bites.
FAQs About Hershey Pie
1. Can I use chocolate chips instead of Hershey’s bars?
It is best to stick with real Hershey’s chocolate bars for this recipe.
Chocolate chips contain stabilizers that help them hold their shape when baked, which can prevent them from melting smoothly and may leave your filling slightly grainy.
2. How long does Hershey Pie need to chill?
Plan on at least 3 hours in the refrigerator so the filling has time to firm up.
For the cleanest slices, chilling the pie overnight gives you the best texture and easiest cutting.
3. Can I freeze Hershey Pie?
Yes, this pie freezes well. Wrap it tightly, or freeze individual slices uncovered until firm before wrapping, and it will keep in the freezer for up to 2 months.
4. What is the difference between Hershey Pie and a chocolate mousse pie?
They are very similar in texture, since both rely on folding whipped topping into melted chocolate.
Hershey Pie specifically uses Hershey’s branded chocolate bars, which gives it that familiar, nostalgic milk chocolate flavor.
5. Can I make this pie ahead of time for a party?
Absolutely, and honestly it is even better made ahead.
Since it needs to chill for several hours anyway, making it the night before a gathering saves you time and stress on the day of the event.
Hershey Pie
Ingredients
- 1 graham cracker pie crust 9 inch, store bought or homemade
- 5 Hershey’s Milk Chocolate Bars 1.55 oz each, unwrapped and broken into pieces (about 7.75 ounces total)
- 1 Cool Whip whipped topping 8 oz container, thawed and divided
- 1/2 teaspoon vanilla extract
- salt pinch
- 1 Hershey’s Milk Chocolate Bar chopped or shaved, for garnish (optional)
- whipped cream for topping (optional)
Equipment
- 9-inch pie dish only needed if you are making a homemade crust
- Large microwave-safe mixing bowl
- Rubber spatula
- Hand mixer optional, useful if you are whipping fresh cream instead of using Cool Whip
- Vegetable peeler for chocolate curl garnish
- Measuring cups and spoons
Method
- Prepare the crust by either using a store-bought graham cracker crust or making a homemade crust, pressing the crumb mixture firmly into a 9 inch pie dish and chilling for 15 minutes. Ensure the crust is fully cooled and firm before adding the filling.
- Unwrap all 5 Hershey’s Milk Chocolate Bars and break them into small, even pieces. Place in a large microwave-safe bowl and microwave on 50% power in 30-second increments, stirring well after each round, until smooth and fully melted (about 90 seconds to 2 minutes). Let cool for 5 minutes.
- Stir the vanilla extract and salt into the slightly cooled melted chocolate. Fold in half the thawed Cool Whip gently with a rubber spatula until no white streaks remain. Add the remaining Cool Whip and fold again using slow, gentle strokes to keep the mixture light and airy.
- Spoon the chocolate mousse mixture into the prepared graham cracker crust and smooth the top with the back of a spoon or offset spatula. Tap the pie dish on the counter a few times to release any large air pockets.
- Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, or overnight for the cleanest slices. The filling needs this time to firm up enough to hold its shape when cut.
- Once fully chilled, garnish with chocolate curls made with a vegetable peeler and dollops of whipped cream. Slice with a knife run under hot water and wiped dry between cuts for the cleanest presentation. Serve chilled.
Nutrition
Notes
- Use real Hershey’s bars rather than chocolate chips, since chips contain stabilizers that can leave the filling grainy.
- Let melted chocolate cool slightly before folding in the Cool Whip so it does not deflate the topping.
- Fold gently and in stages rather than stirring hard, to keep the filling light and mousse-like.
- Chill the full 3 hours minimum, since a rushed pie will be too soft to slice cleanly.
- Run your knife under hot water between slices for neat, bakery-style cuts.
- Hershey Almond Pie: Swap in Hershey’s Milk Chocolate Bars with Almonds for a bit of crunch.
- Cream Cheese Version: Beat 4 ounces of softened cream cheese into the melted chocolate before folding in the Cool Whip for a denser, tangier filling.
- Chocolate Cookie Crust: Use a chocolate cookie crust instead of graham cracker for a more intense chocolate flavor.
- Peanut Butter Swirl: Warm a few tablespoons of peanut butter and swirl it through the filling before chilling.
- Mini Pies: Divide the filling among small tart shells for individual, party-friendly portions.
- Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator; it will keep well for up to 4 days.
- To freeze, wrap the pie tightly and freeze uncovered slices for up to 2 months; thaw frozen slices in the refrigerator for a few hours before serving.
- Do not leave the pie at room temperature for more than an hour, since the filling will soften and lose its shape.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Hershey Pie is one of those recipes that proves simple ingredients can still make something special.
It takes almost no effort and delivers a rich, chocolatey dessert everyone remembers.
Give this one a try the next time you need a quick, crowd-pleasing dessert.
If you make it, I would love to hear how it turned out in the comments below, or share your photos here with me.
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