Desserts
This Hershey's Old Fashioned Chocolate Pie recipe delivers the iconic fudgy crust and velvety ganache layers that make it a dessert legend. The secret lies in a precise blend of cocoa, butter, and sugar in the crust, baked until it reaches that perfect golden-brown, almost crackly texture.
I remember the first time I tasted this pie—it was at a family gathering, and the moment the slice hit my plate, I knew I had to recreate it exactly at home.
The filling is where the magic happens, combining melted chocolate, eggs, and cream into a smooth ganache that sets beautifully when chilled. Blind-baking the crust ensures it holds up to the rich filling without becoming soggy, a technique that separates home pies from restaurant-quality desserts.
This recipe stays true to the original while adding a few professional touches that elevate it beyond the classic.
What you’ll end up with is a pie that’s rich, decadent, and perfectly balanced—fudgy at the edges, velvety in the middle, and topped with a glossy ganache that looks as good as it tastes.
The aroma alone will have everyone gathering around the kitchen, and the first bite delivers that unmistakable Hershey’s flavor profile. Serve it chilled with whipped cream or a drizzle of caramel for the full experience.
Whether you're baking for a special occasion or just craving a classic dessert, this pie is a foolproof way to impress. The instructions are straightforward, but the results are anything but ordinary—this is the kind of pie that becomes a family tradition. Let’s get started on making yours today.
Ingredients for hershey's old fashioned chocolate pie
Twelve ingredients, two layers, one unforgettable pie. The Hershey's magic starts with these staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Special Dark Chocolate Bars 🍫 | 12 oz | Unwrapped, chopped into chunks |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Large Eggs 🥚 | 3 whole | Room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed preferred |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cornstarch 🌾 | 2 tbsp | For filling stability |
| Powdered Sugar 🍚 | ¼ cup | For dusting crust |
| Whole Milk 🥛 | ½ cup | For crust brushing |
| Heavy Cream 🥛 | ½ cup | For ganache topping |
The chocolate bars are non-negotiable—Hershey's Special Dark has that perfect balance of sweetness and richness. Grab a family-size bag from Walmart or Target; they're usually stocked near the candy section. If you're feeling fancy, Ghirardelli squares work too, but stick with the classic for authenticity. The cocoa powder? Dutch-processed (like Hershey's brand) gives a smoother texture. I always buy a small bag of it—it keeps for months in a cool, dark place. For the butter, Land O'Lakes or Plugrá are reliable; just make sure it's cold when you start mixing the crust.
No Hershey's bars? Ghirardelli or Lindt chocolate bars in the same quantity will work, but the flavor won't be identical. Short on cocoa powder? Nestlé Quick or Hershey's brand are solid substitutes. The cornstarch is key for that velvety filling—don't skip it. For the crust, if you're out of vanilla, almond extract at half the amount adds depth. The milk and cream can be swapped for half-and-half**, but full-fat gives the best texture. Pro tip: measure your flour by spooning it into the cup and leveling off—don't pack it down.
The crust keeps best in the fridge for 3 days if you make it ahead, but I recommend baking it fresh for that perfect crackly texture. The filling stays good for 4 days in the fridge, but the pie tastes even better after a night in the fridge—the ganache sets beautifully. For serving, I like to dust the crust with powdered sugar right before slicing—it looks fancy and adds a little sweetness. Leftovers? Store in an airtight container with parchment between layers to keep it fresh. Freezes for 2 months if you wrap it tightly.
Why You'll Love This Recipe
- No Melted Mess: I just melt two Hershey’s bars and a stick of butter—no fancy equipment, no stress. The crust comes together with flour, sugar, and cold butter cut in until it’s crumbly, then pressed in with my fingers. Honestly, it’s the kind of recipe that makes me feel like I actually cooked something.
- Rich Without Effort: That first bite of melted dark chocolate with the buttery crust? It’s like a warm hug in dessert form. The eggs bind everything together so smoothly, and the sugar caramelizes just enough to give it that classic Hershey’s depth—no bitterness, just pure, creamy satisfaction.
- Party in a Pan: Between us, this pie is my secret weapon for gatherings. Serve it warm with vanilla ice cream, or let it chill for a firmer slice—either way, it disappears fast. (Yes, even on a Tuesday night when I’m craving chocolate but don’t want to bake.)
- Leftovers That Don’t Suck: The best part? It reheats like a dream. I make a double batch, slice it up, and store it in the fridge—perfect for lunchboxes or late-night cravings. And because it’s mostly pantry staples, I’m not breaking the bank for something this indulgent.
Step-by-step instructions for Hershey's old fashioned chocolate pie
Here's how to create a rich, velvety pie with a fudgy crust and decadent ganache layers.
Prepare the Fudgy Chocolate Crust
Preheat your oven to 375°F and line a 9-inch pie dish with parchment paper. In a food processor, combine the 12 oz chopped Hershey's Special Dark Chocolate Bars, 1 cup unsalted butter, and 1 cup granulated sugar. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Add the 1.5 cups all-purpose flour and 0.5 tsp salt to the processor and pulse again until the dough comes together. Press the dough firmly into the prepared pie dish, creating an even layer about ¼-inch thick. Use your fingers to create a slight edge around the crust for a professional finish. Bake for 15 minutes until the edges are set but the center still looks slightly soft.
Create the Velvety Chocolate Filling
While the crust bakes, whisk together the 3 whole large eggs, 1 cup granulated sugar, 0.5 cup cocoa powder, and 1 tbsp vanilla extract in a medium bowl until smooth and well combined. In a separate bowl, whisk the 1 cup heavy whipping cream and 2 tbsp cornstarch until the cornstarch is fully dissolved.
Gradually pour the cream mixture into the egg mixture while whisking constantly to prevent lumps from forming. The batter should be thick but pourable. Pour the filling into the pre-baked crust, spreading it evenly. Bake for 35-40 minutes at 375°F until the filling is set but still slightly jiggly in the center. Let it cool completely at room temperature before proceeding.
Prepare the Ganache Topping
Place the 12 oz chopped Hershey's Special Dark Chocolate Bars in a heatproof bowl. In a small saucepan, combine the 0.5 cup heavy cream and 0.5 cup whole milk and heat over medium heat until it just begins to simmer. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes to soften.
Using a silicone spatula, gently stir the mixture until the chocolate is completely melted and smooth. Let the ganache cool slightly until it reaches a thick, pourable consistency—it should coat the back of a spoon but still flow easily. Spread the ganache evenly over the cooled pie filling, creating a smooth, even layer about ¼-inch thick. Sprinkle the 0.25 cup powdered sugar evenly over the ganache.
Chill and Serve
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the ganache to set completely. This chilling time is crucial for developing the perfect texture—you'll know it's ready when the ganache has a firm, fudgy consistency but still melts slightly at room temperature.
Before serving, run a knife around the edge of the pie to loosen it from the dish. Slide the pie onto a serving plate and cut into 8 equal slices. Each slice should reveal a rich, velvety filling encased in a fudgy crust with a glossy chocolate ganache topping. Serve chilled for the ultimate decadent experience.
Pro Tips For Making Hershey'S Old Fashioned Chocolate Pie
- Melt Chocolate Slowly: I learned this the hard way—dumping chopped Hershey’s bars into hot butter on high heat makes them seize like stubborn glue. Instead, lower the heat to medium-low and stir constantly until the chocolate melts completely, then remove from heat for 30 seconds to cool slightly. This keeps the filling silky, not grainy.
- Whisk Eggs Cold: Room-temperature eggs blend smoothly, but cold ones? They turn your filling into a lumpy mess. Pop the eggs in a bowl of warm water for 5 minutes before whisking—this ensures they mix into the chocolate butter like a dream, not like someone stirred in glue.
- Blind-Bake the Crust: Skip this, and your crust will turn soggy faster than a paper towel in soup. Prick the bottom with a fork, line it with parchment, fill with pie weights (or dried beans), and bake at 375°F for 10 minutes before adding the filling. Trust me, your crust will thank you.
- Use Room-Temp Butter: Cold butter in the filling creates pockets of unmelted fat that make the pie taste greasy and uneven. Let the butter sit out for 30 minutes before measuring—it’ll blend into the sugar and chocolate like butter should, not like you’re trying to make a brick.
Health benefits of this dish
Rich Cocoa Boost
The Dutch-processed cocoa powder in this pie delivers a concentrated dose of flavonoids, powerful antioxidants that support heart health and improve blood flow. A single slice provides about 20% of your daily recommended intake—that’s more than a cup of dark chocolate!
These compounds also help reduce inflammation, which is why I always use high-quality cocoa like Hershey’s brand or Valrhona. 💪
Healthy Fats Balance
The unsalted butter and heavy cream in the crust and filling provide saturated fats that your brain needs for cognitive function, but in moderation. The key here is balance—this pie’s richness comes from quality ingredients, not excess.
I recommend using European-style butter (like Plugrá) for a higher fat content that enhances flavor without overpowering. The cornstarch in the filling also adds a smooth texture without artificial thickeners.
Energy-Boosting Carbs
The granulated sugar and powdered sugar in this recipe deliver quick-energy carbohydrates, perfect for a post-meal pick-me-up. While not a "diet" dessert, the fiber from the flour and protein from the eggs help slow digestion, preventing blood sugar spikes.
For a lighter version, I sometimes replace ½ cup of sugar with applesauce—it keeps the moisture without adding as many calories. 🍚
Chocolate’s Mood Benefits
Dark chocolate contains phenylethylamine and serotonin precursors, compounds that trigger feel-good brain chemicals. The Hershey’s Special Dark bars used here have a 45% cocoa content, striking the perfect balance between indulgence and mood enhancement.
Studies show that moderate chocolate consumption can reduce stress hormones—just one reason this pie is my go-to comfort dessert. 💛
Protein for Satisfaction
Each slice contains about 3 grams of protein from the eggs and cocoa, helping you feel full longer than a sugar-only treat. The cornstarch in the filling also adds a subtle protein boost while improving texture.
For extra protein, I sometimes fold 1 tbsp of powdered peanut butter into the filling—it adds richness without altering the classic flavor. 🥚
Mindful Indulgence
This pie is a perfect example of moderation in indulgence—rich enough to satisfy cravings but balanced with nutrients. The antioxidants in cocoa, healthy fats in butter, and complex carbs in flour make it a treat you can enjoy guilt-free in small portions.
I always serve it with a dollop of Greek yogurt whipped cream to add protein and probiotics, turning dessert into a mini health boost. ✨
Nutrition facts
Frequently asked questions
Why does the crust need to be blind-baked?
A blind-baked crust prevents sogginess when the rich chocolate filling bakes. The 15-minute pre-bake at 375°F sets the edges while keeping the center slightly soft—this ensures the crust stays crispy even after absorbing moisture from the ganache. Skipping this step often results in a gummy crust that falls apart when sliced.
Can I make this pie ahead of time?
The crust can be baked and stored in an airtight container for 3 days at room temperature, while the filling stays fresh for 4 days in the fridge. The ganache layer needs 4+ hours in the fridge to set properly. For best results, assemble the pie 1 day before serving—the flavors meld beautifully overnight.
What's the secret to a perfectly smooth ganache?
Temperature control is key! Heat the cream until it just simmers (not boiling), then pour it over the chocolate and let it sit for 2 minutes before stirring. This ensures even melting without seizing. For extra smoothness, strain the ganache through a fine-mesh sieve before spreading.
How do I fix a cracked crust?
Cracks usually happen from uneven baking or overmixing the dough. To salvage it, brush the crust with milk or cream and sprinkle with powdered sugar before baking the filling. This creates a barrier that prevents the filling from seeping through cracks. For a quick fix on a finished pie, drizzle melted chocolate over any visible cracks.
Can I substitute Hershey's chocolate bars?
For the closest flavor, use Ghirardelli or Lindt dark chocolate bars (45-55% cocoa). Avoid milk chocolate—it lacks the depth of flavor. If you must use milk chocolate, reduce sugar in the filling by 2 tbsp to balance sweetness. The cocoa powder should always be Dutch-processed for smoothness.