Hershey pie is a simple, no-bake chocolate pie made with just Oreo cookies, Hershey’s milk chocolate bars, melted butter, and Cool Whip. With only four main ingredients, no oven required, and about 15 minutes of hands-on prep, the filling becomes light and creamy and sets in a rich Oreo cookie crust.
If you want an excellent no-bake chocolate pie that chills firm and slices cleanly, this is a great choice. It uses real melted chocolate rather than instant pudding mixes, giving the filling a deeply chocolatey taste and a smooth, airy texture.
Make it the night before for the best results — the flavor deepens and the pie holds its shape better after a full chill. That makes it a dependable dessert for parties, holiday meals, or any gathering where you want dessert ready ahead of time.
Why You’ll Love This Chocolate Pie
- Four ingredients total. Oreos, butter, Hershey’s chocolate bars, and Cool Whip — nothing complicated to buy or measure.
- No baking needed. The entire pie comes together without heating your kitchen.
- Make-ahead friendly. It requires chilling, so preparing it the night before is ideal.
- Perfect for gatherings. It travels well, is easy to slice, and serves about eight people.
Ingredients
Below are the ingredients with notes and easy substitutions. Exact measurements and step-by-step instructions are provided in the printable recipe card at the end.
- Oreo cookies and butter – Use whole Oreo cookies (cream filling included) turned into crumbs to make a chocolate cookie crust. Combine with melted butter to bind.
- Hershey’s milk chocolate bars – Six standard 1.55 oz bars, melted for the filling. Milk chocolate gives a classic sweet chocolate flavor; you can substitute dark chocolate for a less sweet result.
- Cool Whip – One 8 oz tub, thawed. If you prefer a homemade topping, use a stabilized whipped cream to hold up longer.
- Optional garnishes – Extra whipped topping, chopped Hershey’s pieces, or chocolate shavings to finish the pie.
Pro Tip:
A ready-made 9-inch chocolate cookie crust is a convenient shortcut. If you can’t find one at the store, the easy homemade crust below takes only a few minutes to make and works perfectly.
How to Make Hershey Pie
Follow these steps to prepare the pie. For a printable version, see the recipe card at the end.
Step 1: Place the Oreos in a food processor and pulse until you have very fine crumbs.
Step 2: Mix the crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the flat bottom of a measuring cup to pack the crust firmly. Freeze the crust briefly while you prepare the filling to help it set.
Step 3: Melt the Hershey bars in the microwave at 50% power for one minute, then stir. Continue heating in 20-second bursts, stirring between each, until the chocolate is melted and smooth.
Step 4: Let the melted chocolate sit for 3 minutes to cool slightly. This is important — if the chocolate is still warm when you add the whipped topping, it can cause the filling to become runny and not set.
Step 5: Gently fold the thawed Cool Whip into the cooled chocolate. Use a folding motion rather than stirring vigorously to keep the filling light and airy.
Step 6: Spoon the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon.
Step 7: Cover and refrigerate the pie for at least 3 hours, or preferably overnight, until it is firm.
Step 8: Before serving, garnish the pie with extra whipped topping, chopped Hershey’s pieces, or chocolate shavings if desired.
Storage
Refrigerator: Store the pie covered in the fridge for up to 4 days. The crust will soften slightly each day, so the first two or three days are the best for texture.
Freezer: Wrap the whole pie or individual slices tightly and freeze for up to one month. Thaw in the refrigerator for a few hours before serving.
Tips for the Best Hershey Pie
- Grind the cookie crumbs very fine. A finer crumb will make a firmer, neater crust. A food processor takes about 30 seconds; crush by hand a bit longer than you think is necessary.
- Melt chocolate at medium power. Use 50% microwave power to avoid scorching milk chocolate; stir frequently for even melting.
- Thaw Cool Whip in the fridge. Thawing in the refrigerator keeps the topping from becoming watery and helps it fold into the chocolate smoothly.
- Chill overnight if possible. Three hours is enough for the pie to set, but overnight chilling yields the cleanest slices.
Additions and Variations to Try
- Dark chocolate: Substitute Hershey’s Special Dark for a less sweet, more intense chocolate flavor; keep the same weight and method.
- Cookies in the filling: Fold in a handful of chopped Oreos for added texture.
- Mini pies: Divide crust and filling into a lined muffin tin for individual servings great for parties.
- Frozen version: Freeze slices for a dessert that resembles an ice cream pie — a refreshing summer option.
Recipe Card
Hershey Pie
Ingredients
- 25 Oreo cookies
- 5 Tbsp butter, melted
- 6 (1.55 oz) Hershey’s milk chocolate bars
- 8 oz Cool Whip, thawed
- Extra whipped topping and chocolate for garnish (optional)
Instructions
- Add the Oreos to a food processor and process to fine crumbs.
- Mix the crumbs with the melted butter and press firmly into the bottom and sides of a 9-inch pie plate. Place in the freezer to set while you prepare the filling.
- Melt the chocolate in the microwave at 50% power for 1 minute, stir, then continue in 20-second intervals until smooth. Allow the chocolate to cool for 3 minutes.
- Fold the thawed Cool Whip into the cooled chocolate until no streaks remain.
- Spoon the filling into the crust and smooth the top with a spatula.
- Cover and refrigerate for at least 3 hours or until firm; overnight is recommended.
- Garnish with additional whipped topping, chopped chocolate, or shavings before serving, if desired.
Notes
A store-bought 9-inch chocolate cookie crust can be used instead of making the crust from Oreos. Store the pie covered in the refrigerator for up to 4 days. To freeze, wrap the pie or individual slices well and freeze for up to one month; thaw in the fridge before serving.
Nutrition (approx. per serving)
Calories: 458 kcal | Carbohydrates: 53 g | Protein: 5 g | Fat: 28 g | Sugar: 41 g
Did You Make This Recipe?
If you try it, consider sharing a photo to show how your pie turned out. Homemade variations and small tweaks are part of the fun — feel free to experiment with dark chocolate, added cookie pieces in the filling, or individual mini pies.