Hershey Pie

This Hershey Pie is a no-bake, ultra-creamy layered chocolate dessert with a light mousse-like chocolate topping and a smooth cream cheese base. It’s an easy, make-ahead pie that’s richer and more stable than classic 3-ingredient versions, with a texture that slices beautifully every time.

Prep Time 20

Refrigeration Time 4

Total Time 4 20

Servings slices

Calories 502kcal

Author Kathleen

Ingredients

1 (9-inch) chocolate pie crust

Cream Cheese Layer:

8 ounces cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
1 (8-ounce) tub cool whip, thawed

Chocolate Layer:

6 (1.55-ounce) bars Hershey’s chocolate bars, chopped into small uniform pieces
1 (8-ounce) tub cool whip

Topping:

cool whip or Reddi-wip

Decorating

Hershey’s chocolate bars,

US Customary - Metric

Instructions

Make Cream Cheese Layer:

In a large mixing bowl, using a hand mixer, beat cream cheese (8 ounces) and confectioners sugar (1 cup). Mix in vanilla extract (1 teaspoon). Fold in cool whip (1 tub).
Pour cream cheese into chocolate crust and use an offset spatula to smooth. Place in the refrigerator while you make the chocolate layer.

Make Chocolate Layer:

Place the uniform pieces of Hershey's bar (6 bars) in a microwave-safe bowl. Heat in microwave, for 30-second increments, stirring briskly between intervals until melted.
Gently fold 8 ounces of the Cool Whip into chocolate. and spread the mixture over the cream cheese layer in the pie crust.
Spread the chocolate evenly over the cream cheese layer, using an off set spatula to smooth.
Refrigerate pie for 4-6 hours to firm up.
Decorate pie with dollops of cool whip and Hershey bars.

Nutrition