This Hershey Pie is the kind of dessert I reach for when I want something that looks elegant but comes together fast. It layers a light, whipped chocolate filling over a smooth cream cheese base in a ready-made chocolate crust. The result is chocolate-forward without being heavy — a great make-ahead pie for weeknight dessert or a potluck centerpiece.

There are no temperamental steps here: you soften cream cheese, fold whipped topping into melted chocolate, and let the fridge do the rest. The trick is gentle folding, steady cooling for the chocolate, and a little patience while the pie sets. Follow the steps and you’ll have a stable, sliceable pie with glossy chocolate and fluffy topping.

I’ll walk you through the exact ingredients, the step-by-step method, sensible substitutions, and troubleshooting points I use when testing this recipe. Practical tips are sprinkled in so your pie looks and tastes its best every time.

Ingredient Checklist

Ingredients

9incheschocolate pie crust — ready-made crust saves time and gives a rich chocolate base; press into a 9-inch pie plate if not already plated.
8ouncescream cheese(softened to room temperature) — provides tang and structure; bring to room temperature for lump-free mixing.
1cuppowdered sugar — sweetens and smooths the cream cheese layer; sift if clumpy.
7ouncesmarshmallow fluff — adds sweetness and lift to the cream cheese layer; fold in gently for even texture.
6Hershey’s chocolate bars(broken into pieces (plus more for decorating)) — the primary chocolate flavor; reserve a few pieces for garnish before melting the rest.
16ouncesCool Whip(divided) — provides volume and a light, airy chocolate layer; divide into two equal portions as directed.
Hot fudge sauce(for garnish) — optional finishing touch for shine and extra chocolate; warm slightly for easy drizzling.

Step-by-Step: Hershey Pie

Place the 9-inch chocolate pie crust on a flat surface or serving plate and set aside.
In a medium mixing bowl, beat 8 ounces softened cream cheese, 1 cup powdered sugar, and 7 ounces marshmallow fluff together until smooth, light, and free of lumps.
Spread the cream cheese mixture evenly into the bottom of the prepared pie crust.
Break the 6 Hershey’s chocolate bars into pieces. Reserve a few pieces for decorating, then place the remaining pieces in a microwave-safe bowl.
Microwave the chocolate pieces in the microwave-safe bowl in 30-second increments, stirring between each interval, until the chocolate is fully melted and smooth. Let the melted chocolate cool briefly until warm but not hot.
Divide the 16 ounces of Cool Whip into two equal portions (8 ounces each). Fold one 8-ounce portion of Cool Whip gently into the melted chocolate until evenly combined.
Spread the chocolate–Cool Whip mixture over the cream cheese layer in the pie crust, smoothing the top.
Refrigerate the pie for 3 to 4 hours, or until set.
Before serving, top the pie with the remaining 8 ounces of Cool Whip as dollops or piped swirls, sprinkle the reserved Hershey’s bar pieces over the top, and drizzle with hot fudge sauce as desired.

What You’ll Love About This Recipe

This pie balances three textures: a firm chocolate crust, a silky cream cheese base, and a light chocolate mousse layer. That contrast makes every bite interesting.

It’s fast to assemble. Most work is active mixing and melting; the refrigerator does the heavy lifting. That makes it ideal for busy hosts who need a reliable dessert that survives transport.

The flavor is straightforward and crowd-pleasing: classic Hershey’s chocolate, a touch of tang from cream cheese, and the pillowy sweetness of marshmallow fluff and Cool Whip. Kids and adults both find it familiar and comforting.

Substitutions by Category

Crust

If you prefer a homemade base, substitute a 9-inch chocolate cookie crust (crushed chocolate wafers mixed with melted butter) pressed firmly into the pan. A graham cracker crust will work if you want a milder backdrop, but it changes the flavor profile.

Cream Cheese Layer

For a slightly lighter tang, use neufchâtel cheese in place of cream cheese. It behaves similarly but contains a bit less fat.

Sweeteners and Fluff

Powdered sugar is best here because it dissolves into the cream cheese. If you need a refined-sugar-free option, the recipe will need re-testing with a 1:1 substitute — not a straightforward swap.

Chocolate

Hershey’s bars give a milk-chocolate sweetness that defines this pie. If you prefer a darker pie, use semi-sweet chocolate bars, but expect a noticeably less sweet result.

Cool Whip

Store-bought Cool Whip provides stability and ease. If you want to use homemade whipped cream, whip heavy cream to stiff peaks and stabilize it with a small amount of unflavored gelatin (bloom per package instructions) — note texture and stability will differ.

Garnish

Instead of hot fudge sauce, you can use chocolate shavings, a ganache drizzle, or even caramel for a different contrast.

What’s in the Gear List

9-inch pie plate or serving plate (if your crust is pre-baked and removable).
Medium mixing bowl for beating the cream cheese layer.
Electric mixer or sturdy whisk — an electric hand mixer speeds things and eliminates lumps.
Microwave-safe bowl for melting the chocolate (or use a double boiler if preferred).
Spatula for folding the Cool Whip into chocolate and for smoothing layers.
Piping bag and tip (optional) for making decorative Cool Whip swirls.
Refrigerator space for chilling the pie undisturbed for 3–4 hours.

Common Errors (and Fixes)

Lumpy cream cheese mixture — Fix: Ensure the cream cheese is fully softened to room temperature. Beat it until smooth before adding powdered sugar and marshmallow fluff. A quick zap in the microwave (5–10 seconds) can soften too-firm blocks.
Melted chocolate too hot — Fix: Let the chocolate cool until warm but not hot before folding in Cool Whip. Hot chocolate will melt the Cool Whip and produce a thin filling.
Deflated chocolate layer — Fix: Fold Cool Whip into chocolate gently with a spatula using a large, slow motion. Overmixing knocks out air.
Soggy crust — Fix: Use a fully set, firm pie crust. If using a homemade crust, bake and cool it completely before adding the cream cheese layer.
Pie doesn’t set — Fix: Allow the full 3–4 hours in the refrigerator; colder fridges set faster. If your filling is runny after chilling, refrigerate longer. Avoid freezing for setting — texture suffers.

Seasonal Ingredient Swaps

Spring/Summer: Top with sliced fresh strawberries or raspberries just before serving. The bright acidity pairs well with the sweet chocolate.
Fall: Sprinkle a few toasted chopped pecans or add a thin layer of pumpkin spice whipped cream as a garnish for a seasonal twist.
Winter/Holidays: Use crushed peppermint candies over the Cool Whip or swap the hot fudge drizzle for a warm salted caramel for festive flavor.
Year-round: A dusting of cocoa powder or grated chocolate adds visual contrast and an extra hit of chocolate without changing the structure.

Testing Timeline

When I test this pie I follow a simple timeline to check texture and flavor:

Prep and assembly — 15 to 25 minutes. This includes softening and beating the cream cheese layer, melting chocolate, folding the first portion of Cool Whip, and smoothing layers.
Chill time — 3 to 4 hours in the refrigerator. Check the pie at 3 hours: it should be set but slightly yielding. If the center still jiggles, chill the full 4 hours.
Finishing — 5 minutes to add the top Cool Whip, reserved chocolate pieces, and drizzle of hot fudge right before serving.

Total elapsed time: roughly 3 hours 30 minutes to 4 hours 30 minutes from start to table, mostly hands-off.

Make Ahead Like a Pro

This pie is excellent for making ahead. Assemble through step 7 (the pie chilled and set) and keep it refrigerated up to 24 hours before serving. Add the final Cool Whip topping, chocolate pieces, and hot fudge just before serving to keep the presentation fresh.

For longer storage, you can freeze the fully set pie without the final Cool Whip and hot fudge for up to one month. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator. Add the fresh Cool Whip and toppings after thawing.

Reader Q&A

Q: Can I use heavy cream instead of Cool Whip?
A: Yes, but homemade whipped cream is less stable. If you go that route, stabilize it with a small amount of gelatin or use a commercial stabilizer; expect a slightly different texture.
Q: Why do you reserve a few Hershey’s pieces?
A: Reserved pieces provide a fresh, crunchy garnish that signals flavor and texture. They also look attractive when sprinkled on top.
Q: My chocolate seized when melting. What went wrong?
A: Chocolate can seize if water or steam contacts it or it overheats. Keep all bowls and utensils dry and use short microwave bursts, stirring between each.
Q: Can I make individual servings in cups?
A: Yes — layer the cream cheese, chocolate–Cool Whip, and top Cool Whip in dessert cups. Reduce chilling time; they’ll set faster. Presentation is cuter and travel-friendly.

Save & Share

If you make this Hershey Pie, save the recipe to your collection and share a photo with friends. It’s the kind of dessert people will ask about: simple to assemble, reliable in texture, and unapologetically chocolatey. For gatherings, I recommend piping the top Cool Whip for a little visual polish and adding the hot fudge drizzle at the table so the pie stays tidy in transport.

Enjoy — and if you try a seasonal swap or a tweak that works well, tell me about it. I love testing reader ideas and sharing what performs best.

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Hershey Pie

A no-bake chocolate pie featuring a chocolate pie crust filled with a cream cheese and marshmallow fluff layer, topped with a chocolate–Cool Whip mixture and dollops of Cool Whip, finished with chopped Hershey's and hot fudge.

Prep Time15

Cook Time11

Total Time4 15

Course: Dessert

Cuisine: American

Servings: 8 servings

Ingredients

9 incheschocolate pie crust
8 ouncescream cheese softened to room temperature
1 cuppowdered sugar
7 ouncesmarshmallow fluff
6 Hershey’s chocolate bars broken into pieces (plus more for decorating)
16 ouncesCool Whip divided
Hot fudge sauce for garnish

Instructions

Place the 9-inch chocolate pie crust on a flat surface or serving plate and set aside.
In a medium mixing bowl, beat 8 ounces softened cream cheese, 1 cup powdered sugar, and 7 ounces marshmallow fluff together until smooth, light, and free of lumps.
Spread the cream cheese mixture evenly into the bottom of the prepared pie crust.
Break the 6 Hershey’s chocolate bars into pieces. Reserve a few pieces for decorating, then place the remaining pieces in a microwave-safe bowl.
Microwave the chocolate pieces in the microwave-safe bowl in 30-second increments, stirring between each interval, until the chocolate is fully melted and smooth. Let the melted chocolate cool briefly until warm but not hot.
Divide the 16 ounces of Cool Whip into two equal portions (8 ounces each). Fold one 8-ounce portion of Cool Whip gently into the melted chocolate until evenly combined.
Spread the chocolate–Cool Whip mixture over the cream cheese layer in the pie crust, smoothing the top.
Refrigerate the pie for 3 to 4 hours, or until set.
Before serving, top the pie with the remaining 8 ounces of Cool Whip as dollops or piped swirls, sprinkle the reserved Hershey’s bar pieces over the top, and drizzle with hot fudge sauce as desired.

Equipment

Serving Plate
Medium mixing bowl
Microwave-safe bowl
Microwave
Refrigerator

Hershey Pie

Ingredient Checklist

Ingredients

Step-by-Step: Hershey Pie

What You’ll Love About This Recipe