This Chocolate Hershey Pie Recipe (No-Bake) is rich, creamy, and ridiculously easy! Just Hershey’s bars, Cool Whip, and a graham cracker crust.
You ever have one of those days where you just need chocolate? Not in a “oh, I’ll have a little bite of this chocolate bar” kind of way, but a “I need an entire pie of chocolate and I need it NOW” kind of way?
That’s how I discovered this Chocolate Hershey Pie Recipe (No-Bake).
It started with me standing in my kitchen, staring into my pantry like it was going to magically produce something incredible. And honestly? It kind of did. I had Hershey’s bars (obviously, because I’m always stocked), a tub of Cool Whip I’d forgotten about in the fridge, and a premade graham cracker crust that I bought on impulse (probably during one of those grocery runs where you go in for milk and leave with 14 things you didn’t plan on).
I figured, “Let’s just melt the chocolate, mix in the Cool Whip, dump it in the crust, and see what happens.” And oh my god, what happened was chocolate mousse magic.
It’s rich, creamy, and so ridiculously easy that it feels like cheating. And the best part? It requires zero baking and only takes 5 minutes to make. The most challenging part is pausing for it to chill.
If you love chocolate, minimal effort, and desserts that make you look like you tried when you really didn’t, this is your new go-to recipe.
Why You’ll Love This Chocolate Hershey Pie Recipe?
- It’s NO-BAKE. That means no oven, no hassle, no extra dishes. Just mix, pour, chill, and devour.
- Only THREE ingredients. Literally, chocolate bars, Cool Whip, and a graham cracker crust. That’s it.
- Tastes like a chocolate mousse pie. But with zero effort and way less waiting.
- Perfect for every occasion. Birthdays, holidays, BBQs, or those random Tuesday nights when life is just… a lot and chocolate is the answer.
- Customizable. Want dark chocolate? Go for it. Feeling fancy? Add a drizzle of caramel or a sprinkle of sea salt.
Ingredient Notes:
This recipe is all about letting a few good ingredients shine.
- Hershey’s Milk Chocolate Bars – The main event. Smooth, creamy, and melts perfectly. If you prefer dark chocolate, Hershey’s Special Dark works too!
- Cool Whip (Thawed in the Fridge) – This is what gives the pie its light, airy, mousse-like texture. If you want to go homemade, you can use freshly whipped cream (but Cool Whip keeps it super easy).
- Graham Cracker Crust – A crunchy contrast to the fluffy filling. Store-bought works great, but if you’re feeling ambitious, you can make your own with crushed graham crackers, butter, and sugar.
Pro Tip:
Want to get fancy? Swap the graham cracker crust for an Oreo crust. Because more chocolate = better.
How To Make Chocolate Hershey Pie?
Step 1: Melt the Chocolate
Break up five Hershey’s bars and toss them into a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the chocolate is melted and silky smooth.
Don’t rush this step! Chocolate burns easily, and there’s no coming back from that (trust me, I’ve learned the hard way). If your chocolate is lumpy, just keep stirring—it’ll smooth out.
Step 2: Mix in the Cool Whip
Now, grab your thawed Cool Whip and fold it into the melted chocolate. At first, it’s going to look like a streaky, chocolatey mess, but don’t panic. Keep folding, and soon you’ll have the creamiest, dreamiest chocolate mousse.
Want To Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
It’s at this point that you might be tempted to just eat it straight from the bowl. And honestly? I wouldn’t judge.
Step 3: Fill the Pie Crust
Pour that chocolate mousse goodness into your graham cracker crust. Use a spatula to spread it out evenly, making sure it fills every nook and cranny.
Step 4: Garnish & Chill
Remember that sixth Hershey’s bar? Take a cheese grater and shave some chocolate on top for a pretty (and delicious) garnish. Or break it into squares and place one on each slice—your call.
Now comes the hardest part: waiting. Refrigerate the pie for at least 2 hours so it sets into a perfect, sliceable texture.
After that? Dig in.
Storage Options:
- Fridge: Keep it covered in the fridge for up to 5 days (if it lasts that long).
- Freezer: Want an icebox-style dessert? Freeze it for up to 1 month and let it sit at room temp for 10 minutes before slicing.
Variations and Substitutions:
Want to put your own spin on this pie? Here are a few fun ideas:
- Use Dark Chocolate. If you prefer a less sweet, more intense chocolate flavor, swap the milk chocolate for Hershey’s Special Dark.
- Try an Oreo Crust. Because when is more chocolate ever a bad idea?
- Add Toppings! Drizzle with caramel, crushed peanuts, or sea salt for extra flavor.
- Make It Dairy-Free. Use dairy-free chocolate and coconut whipped cream for a vegan version.
What to Serve with Chocolate Hershey Pie?
This pie is already chef’s kiss, but if you want to go all out, here are some ideas:
- A scoop of vanilla ice cream. Classic combo.
- Whipped cream. Because more fluffy goodness never hurt anyone.
- Fresh berries. Strawberries or raspberries add a little tart contrast.
- Espresso or coffee. Chocolate + coffee = heaven.
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely! In fact, it’s even better the next day after it’s had more time to chill.
My chocolate got lumpy when I added the Cool Whip—what happened?
That happens if the chocolate is too hot when you mix it in. Let it cool for a minute before adding the Cool Whip, and stir gently.
Can I use a different crust?
Absolutely! Try an Oreo crust, shortbread crust, or even a Nilla Wafer crust for a twist.
And there you have it—your new go-to no-bake dessert! It’s creamy, chocolatey, and so easy that you’ll wonder why you haven’t been making it all along.
So tell me—are you making this for a holiday? A birthday? Or just because you need chocolate like, right now? Either way, I’d love to hear how it turns out! Drop a comment and let’s talk chocolate.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Hershey Pie Recipe (No-Bake)
Ingredients
- 1 6-ounce ready-made graham cracker crust
- 1 8-ounce tub Cool Whip, thawed
- 6 1.55-ounce Hershey’s milk chocolate bars (9.3 ounces total)
Instructions
Melt the Chocolate
- Set aside one Hershey’s chocolate bar for garnish. Break the remaining five chocolate bars into small pieces and place them in a microwave-safe bowl.
- Heat the chocolate in the microwave at 30-second intervals, stirring after each interval, until fully melted and smooth. Be cautious not to overheat, as chocolate can burn quickly.
Combine the Chocolate and Whipped Topping
- Add the thawed Cool Whip to the melted chocolate.
- Gently fold the Cool Whip into the chocolate using a spatula or wooden spoon, mixing until the ingredients are fully incorporated and the texture is light and airy.
Fill the Pie Crust
- Transfer the chocolate mousse mixture into the graham cracker crust, spreading it evenly using a spatula.
Garnish and Chill
- Using a cheese grater, shave some of the reserved Hershey’s chocolate bar over the top of the pie.
- Optionally, break the remaining chocolate into squares and place one square on each slice for decoration.
- Refrigerate the pie for at least 2 hours to allow it to set before serving.
Notes
- Use a gluten-free graham cracker crust or make your own using crushed gluten-free graham crackers mixed with melted butter.
- Confirm that all ingredients are gluten-free, as some brands of Cool Whip and chocolate bars may have cross-contamination risks.
- Opt for gluten-free chocolate bars, ensuring they are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!