Chocolate lovers everywhere are going to want to make this no-bake Hershey Bar Pie. This classic chocolate pie is a family favorite and a pie I’ve been making for more than 10 years on a very regular basis.
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 – I use the 6 pack of 1.55 ounce milk chocolate bars.
- Marshmallows – only use brand name marshmallows and the big, not jumbo or mini, size. Off brands won’t melt as well, trust me on this.
- Milk – whole or 2% is what I usually use. I’ve never made this with anything but dairy milk so I can’t speak to the use of an almond or soy milk product. I don’t recommend thicker products like half and half or whipping cream. Use milk.
- Heavy Whipping Cream – Heavy whipping cream has a higher fat content. It’s OK to substitute whipping cream.
- Graham Cracker Crust – I usually use store-bought for convenience but you can just as easily make your own 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 known to call it Hershey’s chocolate pie or simply chocolate pie. This recipe should not be mistaken for the Hershey Cool Whip Pie.
There really couldn’t be an easier pie to make. The recipe doesn’t call for decorating it with 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 mixture should be glossy and well incorporated. Allow to cool per the recipe instructions.
As I mentioned, I’ve made this Hershey Bar Pie recipe dozens and dozens of times. I’ve tried shortcuts 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 marshmallows. 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 being 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’s bars and there is nothing else like them. Using anything 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 1.55 ounces 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.
- Don’t use Cool Whip. It’s a very different consistency than whipping real cream.
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’s 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!
Why You’ll Love This Hershey Chocolate Pie Recipe
- It’s no-bake. Enjoy a delicious dessert without turning on the oven.
- Using Hershey bars gives this Hershey bar chocolate pie recipe a deliciuos chocolaty flavor.
- Only a few ingredients are necessary, 5 to be exact.
- This chocolate pie is simply irresistible.
More Delicious Pie Recipes
- Mom’s Peanut Butter Pie with Chocolate Crust – A classic recipe everyone is sure to enjoy, especially in a chocolate crust.
- Whipped Key Lime Pie – A cool and refreshing pie perfect for summer entertaining.
- 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.