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).
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
