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Hershey Pie Recipe

Hershey Pie

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

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

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

For Garnish

  • 1 Hershey's Milk Chocolate Bar chopped or shaved, for garnish (optional)
  • whipped cream for topping (optional)

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 12gSodium: 140mgSugar: 28g
Keyword easy chocolate dessert, hershey pie recipe, mousse pie, no bake chocolate pie
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