This Hershey pie recipe is a decadent no-bake dessert with thick, velvety layers of rich chocolate filling set on a crunchy chocolate crust. Topped with mini Hershey bars and fresh whipped cream, it uses simple ingredients and takes only about 15 minutes of hands-on prep.
Chocolate lovers will adore this no-bake pie. The creamy filling delivers intense chocolate flavor while remaining light and fluffy thanks to the whipped topping and marshmallow fluff. Using a store-bought crust keeps this version quick, though a homemade Oreo crust works beautifully and adds extra chocolate punch.
This Hershey pie is similar in decadence to an Edwards dessert but simpler to assemble; the cream layer gives it a lighter texture. It’s a great option when you want a striking chocolate dessert without baking.
🍫 Ingredients:
- chocolate pie crust – store-bought is convenient, or use a homemade Oreo crust
- cream cheese – softened to room temperature
- powdered sugar – for sweetness in the cream cheese layer
- marshmallow fluff – helps keep the cream layer light and creamy
- Hershey’s chocolate bars – melted into the chocolate layer, plus extra for garnish
- Cool Whip – divide: part folded into the melted chocolate, the rest for topping (or substitute homemade whipped cream)
- hot fudge sauce – optional, for a thicker chocolate drizzle that sets on the surface
For exact measurements and a printable recipe card, see the recipe card at the bottom of the page.
Optional garnish:
Top the pie with hot fudge, fresh whipped cream or Cool Whip swirls, chopped Hershey bars, chocolate chips, or chocolate shavings.
Substitutions and Variations
- Crust – swap the chocolate Oreo crust for a graham cracker crust or a cookie crust with chocolate chips for a different texture and flavor.
- DIY Oreo crust – pulse a package of Oreos in a food processor with ½ cup melted butter, press into a 9-inch pie pan, and chill while preparing the filling.
- Whipped cream – make stabilized homemade whipped cream (heavy cream + powdered sugar) for piping and a firmer finish if preferred over Cool Whip.
🔪 Instructions:
Prep: Soften the cream cheese and thaw the whipped topping.
Step 1: In a mixing bowl, beat softened cream cheese, powdered sugar, and marshmallow fluff until light and creamy.
Step 2: Spread the cream cheese mixture evenly into the chocolate pie crust.
Step 3: Place Hershey bar pieces in a heatproof bowl and microwave in 30-second intervals, stirring between each, until the chocolate is smooth.
Step 4: Fold 8 ounces of Cool Whip into the melted chocolate with a rubber spatula until combined.
Pro tip: Make sure the whipped topping is fully thawed before folding it into the warm chocolate. If the mixture gets lumpy because the chocolate hardened, briefly microwave the combined mixture in 15-second bursts, stirring until smooth.
Step 5: Spread the chocolate mixture over the cream cheese layer. Chill the pie for 3–4 hours, or until fully set.
Step 6: Top the set pie with dollops or piped swirls of Cool Whip or homemade whipped cream. Add extra Hershey bar pieces and a drizzle of hot fudge if desired.
Serve: Slice with a sharp, wet knife for clean cuts. If you want precise slices, freeze the pie for several hours before cutting and serve chilled.
- The filling is creamy and soft because melted chocolate is folded with Cool Whip and marshmallow fluff rather than using chocolate pudding.
- Either a store-bought crust or a homemade Oreo crust works well.
- Use an extra chocolate bar for decorating the top; shave it with a cheese grater for chocolate curls.
- Cool Whip is soft for piping; for cleaner decorative details, use stabilized homemade whipped cream.
- Store leftovers covered in the refrigerator for 2–3 days or freeze up to 1 month. Thaw quickly at room temperature when ready to serve.
Recipe FAQs
Keep the pie covered in the refrigerator for 2–3 days. For longer storage, freeze the pie up to one month; thaw at room temperature before serving.
Yes. Once the pie is set, wrap it well (use plastic wrap and foil or a dome) and freeze. To avoid squash or damage, freeze the pie on a tray until firm, then wrap for storage. Thaw quickly at room temperature when ready to serve.
Ingredients
- 9-inch chocolate pie crust
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 7 ounces marshmallow fluff
- 6 Hershey’s chocolate bars, broken into pieces (plus extra for decorating)
- 1 (16-ounce) tub Cool Whip, divided
- Hot fudge sauce, for garnish
Instructions
- Beat softened cream cheese, powdered sugar, and marshmallow fluff until light and creamy.
- Spread the cream cheese mixture into the chocolate crust.
- In a microwave-safe bowl, melt Hershey bar pieces in 30-second intervals, stirring until smooth. Fold 8 ounces of Cool Whip into the melted chocolate and spread over the cream cheese layer.
- Refrigerate 3–4 hours until set. Top with remaining Cool Whip or whipped cream, additional Hershey pieces, and a drizzle of hot fudge if desired.
Notes
Storage: Keep covered in the refrigerator for 2–3 days or freeze up to 1 month. If frozen, thaw quickly at room temperature.
The pie’s soft, creamy texture comes from folding melted chocolate with Cool Whip and marshmallow fluff. For clean slices, chill or freeze briefly before cutting.