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.
Hershey bar pie is a recipe I got from a colleague many years ago. 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.
There are a few things to note, the first being, 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.
Buy regular size Hershey bars, I mean the size like you buy in the supermarket checkout aisle. They also come in a package of six, which is just the amount you need for this recipe.
Don’t rush the cooling process. Take this time to make room in your refrigerator for the pie.
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!
- 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.