Chocolate Hershey Bar Pie Recipe

Happy Pi Day!  March 14th or 3-14, get it? So today we celebrate with a Chocolate Hershey Bar Pie Recipe.

I heard about Pi Day a few years ago and the nerdy side of me loves the idea of celebrating Math Holidays.   Plus, it’s a good excuse to make pie!   Who doesn’t love pie? We clearly do. This fall we shared our recipe for chocolate pecan pie and I’m sure there are more pie recipes to come in the future.

Oh right, back to pi. Pi is the constant used to calculate the circumference of circles.  To honor pie day we’ll probably try and do a few of these activities with our kids. But you can’t eat mathematical constants so we’ll also celebrate with pie. Pie is a circle after all. So is pizza so maybe we’ll have pizza pie for dinner since we already devoured the Hersheys Chocolate Pie seen in the accompanying pictures (apparently, you have to get up pretty early to beat Greg to the last slice which I didn’t hide well enough in the fridge).

Chocolate Hershey Bar Pie Recipe

This recipe is for my Great Aunt Sarah’s Nickel Hershey Bar Pie.  I can’t remember the first time we had it, but it became a favorite.  Not really sure where the recipe originated, but clearly it isn’t recent since chocolate bars cost WAY more than a nickel.  I did a little quick Hershey Bar History research and learned that Hershey discontinued it’s 5 cent bar on November 24, 1969. So that’s going back a few years. If you visit the Hershey Web Site  there’s a cool timeline of the company.

The crust for this pie is your basic graham cracker crust. We are a huge fan of graham cracker crust and we also use it on our Easy Ice Cream Pie. We simply prepare our crust by mixing together graham cracker crumbs, sugar, and melted butter. Then we just press it into the pie plate. Simple and delicious, but everyone has their own method for making perfect graham cracker pie crust.

Add in some melted chocolate and marshmallows and you get a delicious combination of s’more ingredients.  Plus whipped cream and almonds.  Yum!

This pie comes together pretty quickly and easily.  Assuming you have good directions.  When I recently tried recreating this recipe using the several times re-written by hand instructions from my family, I unknowingly ended up with way more graham cracker crust than I needed.  I poured the crust into the pie plate, and it basically filled the entire pie plate leaving no room for the filler! Oops.  I think the original recipe must have been for a deep dish or springform pan.  We’ve modified the recipe below for a normal shallow pie pan, but if you are looking to make a deep dish chocolate pie, double the graham cracker crust ingredients and use a much bigger pan!  It was a moment of hilarity when I realized I had made way too much crust. Those mistake moments can be frustrating, but they are also what make cooking fun. If you screw up, you can just try again! And remember, some of the best recipes are born from mistakes.  Hmmm, now I have a second crust to fill. What should I make?!

I would recommend making this pie the night before serving since it will need time to refrigerate and it’s soooo much easier to cut and serve if you let it chill a while.  Also, when serving, some dark chocolate shavings and whipped cream are great compliments!  Enjoy!

Chocolate Hershey Bar Pie Recipe

Print Rate

Prep Time: 1 hour hour

Total Time: 1 hour hour

Servings: 8 -10 slices

Ingredients

• 9 graham cracker sheets , crushed (usually one sleeve of crackers)
• 1 T . powdered sugar
• 1/3 c . melted butter
• 16 marshmallows
• 1/2 c . milk
• 6 pk of Hershey bars with almonds (6 1.45 oz bars or 8.7 oz)
• 1 c . whipping cream
• 1 tsp . vanilla

Instructions

• Preheat oven to 350.
• Prepare crust by mixing together graham cracker crumbs, sugar, and melted butter.
• Press into greased pie plate.
• Turn off oven, place crust in oven for 15 minutes.
• Remove crust and cool.
• Drop marshmallows and broken up chocolate bars into milk in a small sauce pan.
• Melt on low heat until all chocolate and marshmallows are completely melted.
• Let chocolate mixture cool to pudding like consistency and then add vanilla.
• Whip the cream not too stiff.
• Fold whipped cream into chocolate mixture.
• Pour filling into crust and refrigerate (preferable overnight).

Nutrition

Serving: 1g