Hershey’s Chocolate Pie is a no-bake chocolate pie made with melted marshmallows, melted Hershey bars and real whipped cream in a graham cracker crust. This easy chocolate pie recipe is so simple to make and is rich, chocolatey and absolutely delicious!
Hershey’s Chocolate Pie is one of our favorite desserts to make – only 5 ingredients for a chocolate pie that comes together in minutes!
The primary ingredient in the pie filling is melted Hershey bars which give this pie recipe the most amazing chocolate flavor. Many other chocolate pie recipes use chocolate pudding, but I really think this filling is so much bette!
Ingredients in Hershey’s Chocolate Pie
Marshmallows – You will need 16 large marshmallows to melt down in the pie. This is equal to about 2 cups of miniature marshmallows if you prefer to use those instead.
Milk – Any type of milk will work just fine. If you want to make the pie even richer and creamier, you can use half and half instead.
8 oz. Hershey chocolate – (I used 2 of the 4.44 oz bars, but you can use any size of Hershey bar – just make sure you have enough to equal somewhere close to 8 oz.)
Whipping cream – You will need 1 cup of whipped cream that is whipped until stiff peaks form.
Graham cracker crust – I just buy the premade ones, but you are welcome to make your own!
How to make Hershey Chocolate Pie
Place the marshmallows and the milk in a medium saucepan over medium-low heat. Stir until the marshmallows are completely melted.
Remove the pan from heat and add the Hershey chocolate. You will want to have the chocolate bars broken up into small squares before adding so that they can melt faster. Stir the mixture until all of the chocolate has melted and the mixture is smooth.
Let the chocolate filling sit for about 20 minutes to cool and then add the whipped cream.
Pour the mixture into the graham cracker crust and place in the refrigerator to set up. This should take about 3-4 hours. Slice and serve!
Hershey’s Chocolate Pie
- 16 large marshmallows
- ½ cup milk
- 8 oz. Hershey chocolate I used 2 of the 4.44 oz bars, but you can use any size of Hershey bar – just make sure you have enough to equal somewhere close to 8 oz.
- 1 cup whipping cream whipped
- graham cracker crust
- Place the marshmallows and the milk in a medium saucepan over medium-low heat. Stir until the marshmallows are completely melted.
- Remove the pan from heat and add the Hershey chocolate. You will want to have the chocolate bars broken up into small squares before adding so that they can melt faster. Stir the mixture until all of the chocolate has melted and the mixture is smooth.
- Let the chocolate filling sit for about 20 minutes to cool and then add the whipped cream.
- Pour the mixture into the graham cracker crust and place in the refrigerator to set up. This should take about 3-4 hours. Slice and serve!
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How do you whip cream?
Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!
Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.
Make sure to use a fairly large bowl, even if you don’t have much cream – it does tend to splatter if your bowl isn’t big enough! You can whip the cream a few hours or even a couple of days in advance – just store it in an airtight container in the refrigerator until ready to use.
How to Make Graham Cracker Crust
I usually use a pre-made graham cracker crust in this recipe, but you can definitely make your own too! Graham Cracker Crusts are so easy to make. I like to use my food processor to crush up 12 graham crackers and then add in 1 tablespoon of brown sugar and 3 tablespoons of melted butter and pulse until it is like sand. If you don’t have a food processor, this graham cracker crust can be done with zip top bags or just in a mixing bowl.
To make a graham cracker crust in a plastic zip top bag, first put in the graham crackers and crush by using your hands or rolling over the crackers with a rolling pin. Add in the brown sugar and melted butter and mix by rolling the bag between your hands until sand like mixture is formed.
To make graham cracker crust in a mixing bowl. Crush the graham crackers with your hand or the backside of a wooden spoon. Add in brown sugar and melted butter and mix until like sand.
Press the graham cracker crust into the bottom of an 9 inch pie pan, bake in a 375ºF oven for 8 minutes, until golden brown.
Can chocolate pie be made in advance?
This chocolate pie lasts in the refrigerator for up to 5-7 days, so make it a couple days in advance if you need to! I usually make the pie at least the day before serving it to make sure it has plenty of time to set up completely.
Can you freeze a Hershey’s chocolate pie?
Yes! In fact, you can eat it frozen and that’s delicious too! If you prefer to eat the pie thawed, set it in the refrigerator for about 3-5 hours to thaw the entire pie. Or you can cut a frozen slice and place the slice in the refrigerator for about 30-40 minutes to thaw just one serving at a time.
Love Pie recipes? Here are some more no-bake pie recipes we love!
- Raspberry Ice Cream Pie
- Banana Split Pie
- Lemon Icebox Pie
- Caramel Chocolate Turtle Pie
- Easy Peach Pie
- Creamy Peach Pie
- Chocolate Chip Cookie Pie
- Pina Colada Pie
- No Bake Kool Aid Pie
- No Bake Peaches and Cream Pie
- Strawberries and Cream Pie
Hershey’s Chocolate Pie is made with 5 ingredients – no baking involved! This easy chocolate pie recipe is made with marshmallows, Hershey bars and real whipped cream!