A big slice of cool and creamy chocolate pie piled high with a bunch of whipped topping is one of my favorite desserts. Knowing that pie was easy to put together makes it taste even better. And that’s just what this Hershey’s Chocolate Bar Pie is… cool creamy, silky, and easy to make!
This recipe is pretty old. Some might even say “vintage.” I just say it’s delicious and go with it.
Seriously though, I found the recipe in an old community cookbook years back when trying to find something to make with some extra chocolate bars we had bought to use to make s’mores. And I’ve been making this pie ever since.
And while the method might seem a little different than what you’re used to, there’s a reason old recipes like this one live on… they’re delicious! Let’s get to it…
Here’s what you’ll need…
- 4 Hershey’s Milk Chocolate Bars (you can also use chocolate bars with almonds, if you wish)
- 2/3 cup milk
- 20 large marshmallows
- 1 (16-ounce) container of thawed Cool Whip, divided
- 1 graham cracker pie crust
To make it….
Start by pouring the milk into a medium-sized pot and warm over low heat. Break up the chocolate bars and add them to the milk. Stir pretty frequently until they are melted.
Next, add the marshmallows to chocolate mixture and stir until marshmallows are melted.
Remove the mixture from the heat and allow it to cool to room temperature. Once cool, stir in about 1 cup of Cool Whip. Whisk well.
Pour the mixture into the pie crust. Cover with the lid from the pie crust or wrap lightly with plastic wrap. Refrigerate overnight to set. Top with remaining Cool Whip, and shaved chocolate (if desired).
Learn how to make a Homemade Graham Cracker Crust!
There’s something about a buttery, sweet, and salty graham cracker crust that makes for the perfect vessel for just about any pie. And while I am certainly no stranger to the convenience of a pre-made crust, sometimes I want to make a recipe a little special and make the crust, too.
How to make a Graham Cracker Crust
Recipe Card
Hershey’s Chocolate Bar Pie
Ingredients
- 4 (1.55-ounce) Hershey’s Milk Chocolate Bars*
- 2/3 cup milk
- 20 large marshmallows
- 1 (16-ounce) container frozen whipped topping (thawed), divided
- 1 (6-ounce) prepared graham cracker pie crust
Instructions
- Pour the milk into a medium sized pot and warm over low heat. Break up the chocolate bars and add them to the milk. Stir pretty frequently until they are melted.
- Add marshmallows to chocolate mixture and stir until marshmallows are melted.
- Remove from heat and allow to cool to room temperature. Once cool, stir in 1 cup of the whipped topping. Whisk well to combine.
- Pour the mixture into the pie crust. Cover with the lid from the pie crust or wrap lightly with plastic wrap. Refrigerate overnight to set. Top with remaining Cool Whip and shaved chocolate (if desired). Serve.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Cynthia
Can I use six bars of chocolate instead of 4?
I can’t say for sure, as I’ve not tested it, but I can’t see why it wouldn’t work.
Kathy
Stacey: I have a slightly different recipe from a Hershey cookbook. 1/2 pound chocolate; 1/3 c milk; 15 large marshmallows, or 1-1/2 c of minis; 1 cup whipping cream. I put the chocolate, the milk, and the marshmallows in a microwave-safe bowl and melt it in 30-second increments, stirring in between. I take it out when it’s mostly melted and keep stirring until it’s melted and smooth. It’s much faster, and never scorches. I whip the cup of cream and then fold it in. I serve mine as pudding, with extra whipped cream on top. I save time, work, calories and sodium by not making the crust. Pudding is fine by me. You should try using the microwave for your version. It is so much easier and faster. It always works for me, and takes about 2 minutes. Your recipe makes a really good pie.
Thanks for sharing your version, Kathy!
Sylvia Joyce
My recipe is from the 1970’s too. It has a toasted coconut crust. I quit making it when I had picky children that didn’t like coconut. Should have known I could have used a regular pie crust but that coconut crust is good too!
I love the idea of the coconut crust!
Bonnie Neuberger
I’ve been making this pie for 35+ years, in a regular pie crust. It’s one of my favorites. Like Bishop’s Cafeteria pie, which was a rare treat!!
It’s so good!
Jo ann
Sounds easy, and very good.
Columbia SC
Hope you’ll enjoy it!!
Kathy Hopkins
Do you think this would work with marshmallow creme?
You know, I’ve never thought about using marshmallow creme. I’m not sure why it wouldn’t work. I just worry about it being thick enough. Hmmm…
Val
It is always so difficult for me to share anything chocolate… But it is going to be family this weekend after all so I will do my best! Just kidding of course I’ll share (maybe)…. Cannot wait to try this! Your recipe actually reminds me of an old fashioned, I mean vintage, fudge recipe, I once had, involving; Hershey Bars, a buttered pan, marshmallows and vanilla? It was very simple and very creamy and popular around the early ‘80’s in the Midwest region. Unfortunately, with all our moving around and a lot of my looseleaf recipes in folders and stashed (with only the best of intentions) within the pages of many cookbooks; I cannot find this recipe. I was hoping with your magical talents and your amazing network of friends you might know more about it and could possibly bring it back into its’ bragging rights again. By reintroducing the recipe to your viewers (and me) this fab fudge recipe, so we might share it with our grand children! Cuz hey, you really don’t have to have a holiday to make and enjoy simple and yummy fudge! Or chocolate, or anything that you enjoy! Right Stacey!?! Thank you for your time in advance keep up all the great work we all enjoy you so much and all that you share and teach us! Take care and keep on creating!
I’ve got a recipe that uses marshmallow creme and chocolate chips. It’s like this: https://southernbite.com/holiday-fudge/ But I’ll keep my eye open for one closer to the one you remember.
Val
Thank you for your fast response Stacey, as well as sharing your mom’s holiday fudge recipe with me. Very sweet and thoughtful 🙏. Can’t wait to try it. Hope the recipe is forgiving upon novice candy makers… Either way, I have a pretty
good feeling it will be soo good!!! Thank you again Stacey!
You’re so welcome! I’m not super skilled in the candy department and it always turns out great for me.
Mitzie Cannon
My mother-in-law gave me this recipe when I married her son in 1976. It was his favorite pie. Her recipe called for six 5-cent Hershey bars. Lol.
5 cents! Wow! My how things have changed.
Patty Schweitzer
Great recipe! Also made it in shortbread crust. Also melted chocolate, marshmallows, and milk in microwave at 40% heat, stirring every 1-2 minutes or so! Reminds me of sneaking Hershey’s chocolate syrup out of can as a kid…..
Wonderful! So glad you enjoyed it!!
Anne
I grew up eating this pie. My mother made it often but it was before 1961 (see above). I know she made it as early as 1959. However, she whipped her own cream.
It’s a favorite for sure!
Ashley
Pie came out AMAZING! I always made the chocolate pudding pie because it was simple and easy but this pie is just as easy and taste way better! The perfect chocolate pie recipe. Exactly what I have been looking for.
P.s. also tastes great on a regular pie crust
Awesome! So glad it turned out great for you, Ashley!!
Anne Rettig
The original recipe is from the Gasparilla Cookbook, published by the Junior League of Tampa in 1961.
My mother made this pie often and it has been a family favorite for years. It is my favorite dessert to serve to company.
Teresa
Stacey,
I’m just seeing this today…looks delicious & easy to make. I do have a quick question, all I have are mini marshmallows…what would be the conversion from large marshmallows to mini?
Jet Puffed says that 1 big one is equal to about 13 minis. Not sure if that’s a standard size throughout brands, but that’s the best I can offer. Enjoy!
Angela
WHAT? Now this is one I haven’t seen before! But with a husband who loves chocolate pie…..I’m saving this recipe for when we both are OFF our diets and deserve a treat! HO Boy!!!
It’s so easy and delicious! Y’all enjoy!
Kathy
Can this be made without using cool whip?
I’ve not tried that. Thought you could probably swap the Cool Whip out for stabilized whipped cream.
Kathy
Thank you. I was thinking that but needed to ask 😊
Enjoy!
Bonnie
Yes!! Cool Whip wasn’t such a big thing when I first made this pie. Whipped cream and added the usual sugar and vanilla and used that!
Brenda
Stacey:
I’m enjoying your website. I just made this pie and am wondering if it can be frozen.
Thanks for all you do.
I honestly don’t know, Brenda. I’ve never frozen it, but I’d imagine it would work fine. 🙂
Sally
I absolutely just love this pie. I’ve been making it for about 45 years, but, without the marshmallows. That is a great addition. I got mine from a friend and since computers, I found it on the Hersheys website. Like I said, that one doesn’t have marshmalows in it, so I wouldn’t change a thing from this recipe. LOVE IT!!!
So glad you enjoy this recipe, Sally! 🙂
Susan
This recipe looks amazingly simple and wonderfully delicious. I’m saving it to be the first thing I make when I go off my diet!!!!!
Brandie
For real, who can resist a pie like this! Love it!! I gotta give it a whirl. Holla at me if you need a guest blogger 🙂
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