Hershey Bar Pie is a classic recipe that has such a rich and dreamy chocolate flavor. The thick chocolate filling starts off with Hershey Bars with Almonds and marshmallows all melted together then folded into freshly whipped cream. This will become your favorite Chocolate Pie.
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Key to Success #1 – Bake the Crust Golden Brown
This Hershey Bar Pie starts with a classic baked pie crust.
I used a Pillsbury refrigerated pie crust that I baked according to package directions but you can use your favorite buttery crust recipe or even a crust from the frozen section of your local supermarket.
With the refrigerated pie crust, you’ll want to make sure the pastry crust comes to room temperature before you start working with it.
Then all you do is unroll the crust, lay it gently across your pie plate, crimp the edges and bake.
The colorful Fiesta brand pie plates are some of my favorites. They are nice and deep and perfect for baking so much more than pies.
I often use them to serve up dips or side dishes as well. I love it when dishes can be used for more than one purpose.
Key to Success #2 – Melt Together the Hershey Bar Mixture
You can substitute regular milk or almond milk for the evaporated milk if you’d prefer.
The evaporated milk adds a great depth of flavor to this classic Hershey Bar pie recipe and it is what I prefer to use.
Take note of the size of the Hershey bars in the recipe. The total amount of chocolate needed for this recipe is slightly more than 7 ounces.
You may need to adjust the number of Hershey bars you use but you should be good to go as long as you have a little more than 7 ounces of chocolate in total.
And yes, you can use Hershey bars without Almonds if you don’t like nuts.
You’ll melt the Hershey Bars and marshmallows in a double boiler with the evaporated milk.
Be sure to whisk it often until all the marshmallows and chocolate are melted and blended together.
You can melt the ingredients in the microwave if you’d prefer.
Start with high heat for 30 seconds at a time and stir until smooth.
Key to Success #3 – Gently Fold in the Whipped Cream
After the chocolate mixture cools completely, get out your electric mixer and whip the cream until stiff peaks form.
It should just take a few minutes for the cream to get nice and stiff.
Use a rubber spatula to gently fold the cooled chocolate mixture into the whipped cream.
You’ll want to be very careful with this part so that you don’t deflate the whipped cream.
Continue stirring until the chocolate and cream have completely combined.
Now all that’s left is to pour this glourious filling into your cooled pie crust and let it chill in the fridge for a few hours.
While it’s chilling, the filling will firm up and it will slice beautifully for you.
Pin this Hershey Bar Pie recipe to your favorite Chocolate Pie board or your Dessert board.
- 5 bars (1.45 oz each) Hershey Bars with Almonds
- 18 large marshmallows
- 1/3 cup evaporated milk
- 1 cup heavy whipping cream
- 1 baked pie shell
- In double boiler over medium heat, melt together Hershey bars, marsmallows and evaporated milk. Let cool completely.
- Using electric mixer, whip cream until stiff peaks form. Gently fold chocolate mixture into the whipped cream.
- Pour pie into baked pie shell. Chill at least 4 hours before serving.
- Try reducing marshmallows to 16 large
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 434Total Fat: 29gSaturated Fat: 16gUnsaturated Fat: 0gCholesterol: 45mgSodium: 128mgCarbohydrates: 38gFiber: 4gSugar: 17gProtein: 5g