Hershey Bar Pie

I collect recipes. Some are typical, others are crazy, and there are some that I hold on to because they were given to me by my grandmother or mother who were so inspired by the recipe they clipped it or asked for it. Hershey Bar Pie is one of those recipes.

My mother tasted Hershey Bar Pie at a party and came home raving about it. I was a teenager at the time and going through a phase where I found this type of dessert unappealing. My mom never got around to making the pie, but she put it in her file which she eventually handed over to me.

What led me to finally make the pie is that I’m on this Hershey with Almond bar kick. I still prefer to eat the chocolate straight from the wrapper, but my husband likes cream pies so this was a way to get him in on the Hershey Bar with Almond action.

This is not a fancy dessert and the chocolate is milk, so you raging chocoholics may find it a bit lightweight in that department. But my mother loved it and my husband loves it and all these people loved it too. So here’s the recipe as I made it. I might try it with dark chocolate next time, but might not since others liked it so much. It was fun to make, that’s for sure.

Note about photo: This was taken yesterday when the pie was only 4 hours old. Today it is firmer and more attractive.

Hershey Bar Pie

 

 

Hershey Bar Pie
 
Prep time
Cook time
Total time
 
An easy chocolate cream pie where marshmallows stand in for gelatin
Author:
Serves: 8
Ingredients
  • 1 prepared graham cracker crust, store-bought or home-made
  • 1/3 cup milk
  • 16 large marshmallows, Jet Puffed!
  • 6 Hershey Milk Chocolate Bars with Almonds (somewhere around 9 oz)
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla
Instructions
  1. In a double boiler or a bowl set over a pot of water, combine the milk and marshmallows. Heat, stirring occasionally to mash marshmallows, until marshmallows are partially melted. Add Hershey Bars and stir often until everything is melted. Remove from heat and let cool completely (about an hour)
  2. In a bowl (preferably metal), whip the cream until fluffy. Stir in the vanilla. Fold the whipped cream into the cooled chocolate mixture, scoop it put all in the pie shell.
  3. Chill for 4 hours or even better, overnight. If you are using a smallish store-bought graham cracker crust, it may not all fit.
Notes
Quick Notes

*Homemade Graham Crust: Mix together 1 ¼ cups graham cracker crumbs, 3 tablespoons sugar, 6 tablespoons melted butter. Press into a greased 9 inch glass pie plate and bake at 350 for 8 minutes. Cool.
Variations

You can use dark chocolate

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Comments

  1. Lauren says

    mmmmm, that looks great. I think I might have to make it with a darker chocolate though. I’m just not so fond of milk chocolate. Trader Joes has some dark chocolate with almonds, I might try that instead!

  2. Debbi says

    Yum. I made this for the kids this weekend and they all loved it. Interesting how it has all the ingredients for a Smore but it doesn’t taste like a smore pie at all. I didn’t use chocolate with almonds but I chopped up some almonds and added them. Very good pie! Thanks!

  3. iona says

    MMMMMMMMMMMM!! LOOKS GOOD!~!! VERY TEMPTING!! can you use cool whip or does it have to be heavy cream??

  4. Sandy says

    I have a recipe that is even easier!

    1. Melt a large Hershey Bar in a double boiler (or on low power in the microwave).
    2. Add a defrosted container of Cool Whip.
    3. Pour the mixture into a baked pie shell and refrigerate.

    It is positively sinful!

  5. dawn says

    My grandmother made this pie for years. It is always a favorite and was quickly devoured. This will become a family tradition if you are a chocolate lover. Thank you grandma for introducing it to our family. We miss you.

  6. John says

    I do this for a choclate cheescake pie

    Melt large hershey bar in microwave until melted.

    Add 8 oz of cream cheese and beat until smooth.

    Add 1/4 to 1/3 cup of sugar

    stir in 8 oz tub of thawed cool whip

    pour or should I say spoon into chocolate graham cracker crust and put it in the fridge for a few hours till set.

    I like special dark the best but regular milk chocolate bar works great too.

  7. Martha says

    The candy bar pie I’m looking for has NO cool whip. The crust was almond/graham cracker, and there was an apricot glaze.

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