Hershey Bar Pie is a beloved classic with rich, dreamy chocolate flavor. The filling combines Hershey bars with almonds and marshmallows melted together, then folded into freshly whipped cream for a thick, luscious chocolate pie that’s sure to become a favorite.
Key to Success #1 – Bake the Crust Golden Brown
This recipe begins with a baked pie crust for structure and flavor. I often use a refrigerated pie crust for convenience; follow the package directions for baking. You can also use your favorite homemade crust or a frozen crust from the supermarket.
If using a refrigerated crust, bring it to room temperature before unrolling. Gently press the crust into your pie plate, crimp the edges, and bake until golden brown. A well-baked shell gives the pie a pleasant texture contrast and helps it hold slices neatly after chilling.
Key to Success #2 – Melt the Hershey Bar Mixture
The filling starts by melting five Hershey Bars with Almonds, 18 large marshmallows, and about 1/3 cup evaporated milk. If you prefer, substitute regular milk or a plant-based milk, but evaporated milk adds extra depth and creaminess.
Note that the recipe calls for a total chocolate weight slightly above 7 ounces, so adjust the number of bars if needed to reach that amount. You can omit the almonds and use plain Hershey bars if you prefer a nut-free version.
Melt the chocolate and marshmallows together over a double boiler, whisking frequently until smooth. Alternatively, melt in the microwave in 30-second bursts on high, stirring between intervals until everything is fully combined. Allow the mixture to cool completely before proceeding.
Key to Success #3 – Gently Fold in the Whipped Cream
Once the chocolate mixture has cooled, whip 1 cup of heavy cream with an electric mixer until stiff peaks form. This usually takes only a few minutes. Using a rubber spatula, gently fold the cooled chocolate into the whipped cream. Take care to fold gently so you don’t deflate the whipped cream — you want to preserve that light, airy texture.
When the chocolate and whipped cream are evenly combined, pour the filling into your cooled baked pie shell. Chill the pie in the refrigerator for at least four hours so the filling firms up and slices cleanly.
Pin this Hershey Bar Pie recipe to your favorite Chocolate Pie board or your Dessert board.
Hershey Bar Pie
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Ingredients
- 5 bars, 1.45 oz each Hershey Bars with Almonds
- 18 large marshmallows
- ⅓ cup evaporated milk
- 1 cup heavy whipping cream
- 1 baked pie shell
Directions
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In a double boiler over medium heat, melt Hershey bars, marshmallows, and evaporated milk together. Stir until smooth and let cool completely.
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Using an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully combined.
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Pour the filling into the baked pie shell and chill for at least 4 hours before serving.
Notes
- Reduce marshmallows slightly (for example, use 16 large marshmallows) to lower the sugar content.
Nutrition Facts
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