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 Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: Hershey Pie, Hershey Pie Recipe

Servings:

Calories: 319kcal

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.

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