Chocolate lover’s everywhere are going to want to make this no-bake Hershey Bar Pie. This is a pie I’ve been making for more than 10 years on a very regular basis.
Pin Hershey Bar Pie to Make Later.
This Hershey Bar Pie is a favorite at our house.
I make it for the first day of school and I make it for the last day of school and lots of other times in between.
I often make it for Easter.
My boys request it for their birthday instead of cake. My kids know I don’t make promises I can’t keep but if you’re a s’mores fan, I promise you’ll love this pie.
You only need five ingredients to make this pie. Check out my pro tips below to make sure the pie is the best.
- Milk Chocolate Hershey Bars
- Whipping Cream
- Graham Cracker Crust
This recipe for Hershey pie is one I got from a colleague many years ago when I worked for the newspaper.
My kids have been know to call it Hershey’s chocolate pie or simply chocolate pie. This recipe should not be mistaken with the Hershey Cool Whip Pie.
There really couldn’t be an easier pie to make. The recipe doesn’t call for decorating it with the whipped cream but I thought it needed something extra.
If you don’t want to whip fresh cream for the decorations, it’s OK to use Reddi-Whip in the can. Don’t use Cool Whip. I love the stuff but this pie is so much better with real whipped cream.
Steps to make Hershey Bar Pie
Step 1: Mix the marshmallows and milk over low heat to melt the marshmallows. It may not look like the marshmallows aren’t melting but they are. Don’t rush this process.
Step 2: Add the broken up Hershey bars to the melted marshmallow and mild mixture. Stir constantly so the chocolate doesn’t burn. If it’s sticking to the bottom, turn down the heat.
Step 3: Stir in the chocolate until it’s totally combined with the marshmallow mixture. You don’t want any white streaks.
Step 4: The mixutre should be glossy and well incorporated. Allow to cool per the reicpe instructions.
As I mentioned, I’ve made this recipe dozens and dozens of times. I’ve tried short cuts and lesser expensive ingredients and this is what I’ve learned:
- Don’t buy store brand marshmallows. Use only the Jet Puffed brand. The others, for some reason, do not melt as well as the brand. Trust me on this one.
- Use a fresh package of marsmallows. Marshmallows that have been opened and are sticky or hard will not melt smoothly.
- Readers have told me they have made this recipe with Hershey Bars with Almonds. Sounds delicious but my crew likes the pure, plain Hershey bars. Personally, I think it would be delicious, though I would worry about choking on a whole almond or the almonds not be distributed evenly in the mixture. You certainly want to use the plain variety if someone you’re serving this to has nut allergies.
- Don’t use chocolate chips, not even the Hershey brand. There is something special about Hershey bars and there is nothing else like them. Using anythng other than Hershey bars will result in an inferior dessert.
- Buy regular size Hershey bars, I mean the size like you buy in the supermarket checkout aisle. The 1.66 ounce each variety.
- Let the chocolate mixture cool as directed in the recipe. Too warm and your whipped cream will deflate or melt.
- Don’t rush the cooling process. Take this time to make room in your refrigerator for the pie.
- Don’t overwhip the cream or you will get butter.
- Use whole or 2% milk. 1% is too watery and the pie won’t set properly I can’t speak to dairy alternatives such as almond milk or soy milk. If you try it, let me know but I do not recommend them.
I’ve made this pie the day before serving it, as well as the morning of the day I want to serve it.
The Hershey website offers a version of this pie but it is different and probably not as chocolatey since it uses only 1 candy bar. I’ll stick with this one! It’s a keeper!
More Delicious Pie Recipes
- 16 large marshmallows
- ½ cup milk
- 6 full size (1.55 ounce each) Hershey Milk Chocolate bars
- ½ pint whipping cream
- 1 (9-inch) graham cracker crust
- In medium saucepan over low heat, combine marshmallows in milk and slowly melt, stirring often. Add broken up Hershey bars and stir until smooth. Remove from heat and set aside to cool 15 minutes. In separate bowl, whip cream until very stiff; fold into cooled chocolate until well combined.
- Pour pie filling into prepared graham cracker crust and chill several hours until firm.