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Review RecipeHershey Pie
This no-bake Hershey pie features a rich and creamy milk chocolate filling in a chocolate pie crust, topped with fluffy whipped topping and Hershey bar pieces.
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This no-bake Hershey pie is cool, creamy, and unapologetically indulgent. You’ve got a silky cream cheese base, a cloud of whipped chocolate mousse, and just enough milk chocolate to make your fork go back for “one more bite” until it’s gone.
Here’s the real trick: this is an easy no bake pie. We’re talking 15 minutes and no oven. It’s the kind of dessert that feels like you spent all afternoon but secretly comes together with store-bought shortcuts that work.
Hershey Pie Ingredients
Ingredients Needed
- 9-inch chocolate pie crust (store bought or try our homemade Oreo Pie Crust recipe)
- 6 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tubs frozen whipped topping (such as Cool Whip)
- 3 Hershey’s bars
Optional Garnish
- whipped cream, mini Hershey’s bars pieces, drizzle of hot fudge or caramel sauce, chocolate shavings
Ingredient Notes
Room temperature cream cheese = smooth base – Cold cream cheese won’t blend properly—it stays lumpy no matter how long you mix. Let it soften fully before beating so your base is ultra-smooth and easy to fold.
Sifted powdered sugar matters – Sifting prevents clumps and ensures the sugar blends seamlessly into the cream cheese. You want airy sweetness, not gritty pockets.
How To Make This Hershey Pie Recipe
1. Add the fluffy cream cheese filling.
2. Smooth it out evenly into the crust.
3. Gently spread the chocolate layer—slow and steady keeps the layers clean.
4.Top with whipped swirls and Hershey’s pieces for the final touch.
Tips For The Best Results
- If the chocolate is too hot when mixed with the whipped topping, it’ll seize and go grainy. Give it 1–2 minutes to cool just enough to stay pourable but not piping hot.
- Whisking a small amount of whipped topping into the melted chocolate creates a smoother base—the folding in the rest keeps the mixture light and mousse-like.
- When adding the chocolate layer over the cream cheese, go slow and use a light hand. Start in the center and gently spread outwards so the layers stay distinct
How To Serve
Chill for a minimum of four hours (but overnight if you can). This sets the layers so the pie slices cleanly instead of smudging.
Add whipped topping swirls and chocolate chunks just before serving. If they sit too long, the whipped topping can soften and lose its structure.
When ready to serve, run a sharp knife under hot water before making each slice to ensure you have clean slices.
Storing This Hershey Chocolate Pie
Leftovers keep well in the fridge for three days. You can also freeze it for up to a month—just thaw overnight in the fridge before serving.
More No Bake Pie Recipes
While you are on a roll, we have lots of no bake pie recipes for you to choose from. Our Oreo pie, root beer float pie and Creamsicle pie both have a unique flavor that you will love.
Hershey Pie
This no-bake Hershey pie features a rich and creamy milk chocolate filling in a chocolate pie crust, topped with fluffy whipped topping and Hershey bar pieces.
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 8
Ingredients
- 1 prepared 9-inch chocolate pie crust, 6-ounce store bought or homemade – try our homade Oreo Pie Crust recipe)
- 6 ounces block style cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 25 ounces frozen whipped topping, thawed and divided (such as Cool Whip) (three 8-ounce tubs; 1 for cream cheese layer, 1 for chocolate layer, and about 4 ounces from a third tub for optional garnish)
- 4.65 ounces Hershey’s milk chocolate bars, broken into pieces plus additional bar for optional garnish if desired (three 1.55-ounce bars)
Instructions
- In a medium mixing bowl, beat together the softened cream cheese, powdered sugar and vanilla extract until creamy and smooth. Gently fold in 1 (8-ounce container) of the thawed whipped topping until fully incorporated.
- Spread the cream cheese mixture evenly into the bottom of the prepared chocolate pie crust and set aside.
- In a microwave-safe bowl, heat the broken Hershey’s bar pieces in 30 second increments, stirring between intervals until the chocolate is melted and smooth. Allow the chocolate to cool for 1-2 minutes before adding the whipped topping.
- Add 1 cup from the second (8-ounce container) whipped topping and whisk vigorously until the chocolate is smooth. Gently fold in the remaining amount of whipped topping from the second container. This will ensure that the melted chocolate does not form little lumps when mixed with the whipped topping.
- Spread the chocolate mixture evenly over the cream cheese layer being careful not to combine the layers.
- Refrigerate the pie for a minimum of 4 hours, up to overnight, or until chilled completely.
- Top the pie with swirled dollops of the remaining whipped topping and small individual broken pieces of milk chocolate Hershey’s bar for garnish if desired just before slicing and serving. If added too soon, the garnish may start to soften and fall.
Notes
- If making your chocolate pie crust from scratch, be sure to allow it to cool completely before adding the filling.
- Save the dome plastic cover from the store-bought pie crust to invert and use as a cover when refrigerating or freezing the pie.
- If piping on additional whipped topping as swirls for garnish, you will only need about 4 ounces from an additional 8 ounce tub.
Nutrition
Calories: 319kcal | Carbohydrates: 47g | Protein: 9g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 217mg | Potassium: 400mg | Fiber: 6g | Sugar: 37g | Vitamin A: 77IU | Calcium: 159mg | Iron: 2mg
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