Desserts
This Hershey's Old Fashioned Chocolate Pie delivers the iconic fudgy texture and rich cocoa flavor that made it a classic. The secret lies in a crispy buttery crust that holds up against the dense, velvety chocolate filling—just like the original recipe intended.
I’ve baked this pie for holidays and family gatherings for years, and it never fails to impress.
The recipe begins with a simple yet sturdy crust made from all-purpose flour, butter, and a touch of sugar for subtle sweetness. While it bakes, the chocolate filling—a blend of melted chocolate, sweetened condensed milk, and cornstarch—develops that signature fudgy consistency.
The key is patience: letting the filling set properly before assembling ensures clean slices every time.
What you’ll end up with is a pie that’s rich, decadent, and perfectly balanced—crispy edges on the crust, a smooth, melt-in-your-mouth chocolate layer, and no soggy bottom in sight.
This is the kind of dessert that feels like a hug: nostalgic, indulgent, and guaranteed to disappear quickly. Ready to recreate it?
The best part? This pie keeps well in the refrigerator for up to five days, making it ideal for meal prep or gifting. Serve it chilled with a scoop of vanilla ice cream or whipped cream for the full experience. Let’s get baking!
Ingredients for hershey's old fashioned chocolate pie
The foundation of this iconic pie starts with a crispy crust and velvety chocolate filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ¼ cups | Sifted, for perfect crust texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, for flaky layers |
| Granulated Sugar 🍚 | ¼ cup | For subtle sweetness in crust |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Large Eggs 🥚 | 1 whole | Cold, for binding crust |
| Sweetened Condensed Milk 🥛 | 14 oz | Standard 14 oz can for filling |
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | Melted, for rich cocoa base |
| Cornstarch 🌾 | ¼ cup | For velvety chocolate texture |
| Vanilla Extract 🌿 | 1 tsp | Pure, for depth of flavor |
| Milk 🥛 | ¼ cup | Whole milk for creaminess |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for stability |
| Powdered Sugar 🍚 | ¼ cup | For dusting pie edges |
The crust demands quality ingredients: all-purpose flour with a protein content of 10-12% yields the best texture. European-style butter like Plugrá or President is ideal for its higher fat content, but any unsalted butter works. The Diamond Crystal kosher salt is crucial—Morton's has a different density. Chill all crust ingredients for at least 30 minutes before mixing to prevent a tough crust. For the chocolate filling, Hershey's semi-sweet bars provide consistent results, though high-quality dark chocolate can be substituted for a more sophisticated flavor profile.
No sweetened condensed milk? Equal parts heavy cream and granulated sugar, heated until dissolved, provides a close alternative. Substituting the chocolate with Nestlé Toll House Morsels requires adjusting the cornstarch to 0.125 cups. For dietary adaptations, coconut condensed milk offers a dairy-free option, though the texture will differ slightly. The vanilla extract should be pure—imitation extracts often lack the depth needed for this classic recipe. When melting the chocolate, cut the bars into small pieces and place them in a heatproof bowl over simmering water for even melting without seizing.
Store the assembled pie in an airtight container at room temperature for up to 2 days, though it's best served chilled. For longer storage, refrigerate for up to 5 days or freeze for 3 months. When reheating, cover with foil and warm at 350°F for 10-15 minutes. The crust benefits from being reheated briefly to restore crispness. Portion into individual slices before serving to maintain the pie's integrity, especially when transporting for gatherings.
Why You'll Love This Recipe
- No-Fuss Crust: I swear, the crust here is ridiculously simple—just flour, butter, and a pinch of salt. No rolling, no fussing, and no need for a food processor. You can mix it by hand in under five minutes while the coffee brews.
- Rich Without Guilt: That velvety chocolate filling? It’s got just the right balance of sweetness and depth, thanks to the sugar and eggs working their magic. Honestly, it tastes like a decadent dessert, but the ingredients are so basic you’ll forget you’re eating something this good.
- Party-Ready in Minutes: Serve it warm or cold—it’s the ultimate crowd-pleaser. I’ve brought this to potlucks, holidays, and even impromptu game nights, and no one ever leaves a slice behind. (Yes, even the picky eaters.)
- Budget-Friendly Luxury: Flour, butter, sugar, and eggs? That’s it. No fancy chocolate bars or specialty ingredients here—just pure, satisfying chocolate pie that won’t break the bank. And since it keeps well, I’m always stocked for last-minute cravings.
Step-by-step instructions for Hershey's old fashioned chocolate pie
This classic recipe delivers a perfect balance of crispy crust and velvety chocolate filling.
Prepare the Crust Using Cold Butter Technique
In a large mixing bowl, combine the 2.25 cups all-purpose flour with the 0.25 cup granulated sugar and 0.5 teaspoon diamond crystal kosher salt. Whisk until evenly distributed. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the 1 whole cold large egg and mix gently until the dough just comes together. Avoid overworking the dough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is crucial for achieving a flaky, crispy crust when baked. For extra insurance, you can chill the dough for up to 2 hours if your kitchen is warm.
Create the Chocolate Filling with Proper Melting Technique
In a medium saucepan, combine the 14 ounces sweetened condensed milk, 8 ounces melted Hershey's semi-sweet chocolate bars, 0.25 cup cornstarch, 1 teaspoon vanilla extract, and 0.25 cup milk. Stir constantly over medium heat until the mixture thickens to a pudding-like consistency, which should take about 8-10 minutes. The filling should coat the back of a spoon and leave a slight sheen when spread.
Remove from heat and stir in the 0.5 cup heavy whipping cream until smooth. Let the filling cool completely to room temperature before pouring into the pie crust. This cooling step prevents the crust from becoming soggy when the warm filling is added. The filling should be thick enough to hold its shape when dropped from a spoon but still pourable.
Assemble and Bake the Pie for Perfect Texture
Preheat your oven to 350°F. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish, leaving an overhang of about 1 inch. Transfer the dough to the pie dish and trim the edges to create a clean border. Crimp the edges with a fork or your fingers to create a decorative border.
Pour the cooled chocolate filling into the prepared crust, spreading it evenly. Dust the top with 0.25 cup powdered sugar for a classic finish. Bake for 45-50 minutes or until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. A toothpick inserted should come out with a few moist crumbs, not liquid.
Cool and Serve for Optimal Texture
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This gradual cooling process allows the filling to set properly and prevents condensation from forming on the surface. The pie should be firm to the touch but still have a slight give when pressed gently with your finger.
Slice into 8 equal wedges using a sharp knife dipped in hot water and wiped dry between cuts. This ensures clean slices with minimal crumbling. Serve at room temperature for the best texture contrast between the crispy crust and the creamy, fudgy filling. The pie will keep well in the refrigerator for up to 4 days, though it's best enjoyed fresh for optimal flavor and texture.
Pro Tips For Making Hershey'S Old Fashioned Chocolate Pie
- Chill the Butter First: I used to melt the butter straight into the sugar mix, and the crust always turned out greasy. Instead, cut the cold butter into tablespoons and toss it with the flour—this keeps the texture light and flaky. Trust me, your fingers will thank you too.
- Whisk Eggs Like a Pro: The Hershey’s recipe calls for eggs, but how you handle them matters. Whisk them vigorously until the yolks and whites are fully blended and the mixture is thick enough to leave a trail when you lift the whisk. Thin batter = a runny filling, and nobody wants that.
- Skip the Overmixing: Once you add the milk (or other liquid) to the crust mixture, stir just until combined. Overmixing develops gluten, and that’s how you end up with a tough, chewy crust instead of the tender one this pie deserves. Stop when it looks like wet sand—no more.
- Bake Until the Center Jiggles: The pie’s done when the edges are set but the center still wobbles slightly—like a firm Jell-O. If you pull it out too early, it’ll collapse as it cools. If you wait too long, it’ll turn rubbery. A toothpick test works, but don’t rely on it—feel the middle with your finger.
Best sauces and condiments for this hershey's old fashioned chocolate pie
Classic Whipped Cream
Nothing complements this pie like a dollop of classic whipped cream—light, airy, and slightly sweet. I use Cool Whip for convenience or homemade whipped cream made with 1 cup heavy whipping cream and 2 tablespoons powdered sugar, whipped to stiff peaks.
For extra indulgence, fold in ½ teaspoon vanilla extract and a pinch of salt to balance the sweetness. 🥛
Vanilla Ice Cream
A scoop of vanilla ice cream transforms this pie into a decadent dessert experience. I recommend Blue Bell or Breyers for their creamy texture and rich flavor. To elevate it further, drizzle warm caramel sauce over the ice cream and pie slice before serving.
This adds a gooey contrast that keeps everyone reaching for seconds.
Chocolate Ganache
For a sophisticated twist, top each slice with chocolate ganache—just melt 4 ounces Hershey's semi-sweet chocolate with ¼ cup heavy cream, then drizzle over the pie. Let it set for 5 minutes before serving to create a glossy, luxurious finish.
Pair with raspberries for a pop of color and acidity that cuts through the richness. 🍫
Salted Caramel Sauce
Drizzle salted caramel sauce over the pie for a sweet-salty balance that’s irresistible. I make mine by heating ½ cup granulated sugar in a saucepan until it melts, then adding ¼ cup heavy cream and 1 tablespoon butter.
Stir in ¼ teaspoon flaky sea salt and let it cool slightly before serving. The contrast of salty and sweet enhances every bite.
Crushed Peppermint
For a festive touch, especially during the holidays, sprinkle crushed candy canes or peppermint candies over the whipped cream. The cool mint flavor pairs beautifully with the chocolate, adding a refreshing contrast. I like to crush 2 candy canes finely and dust them over the top just before serving. 🎄
Espresso Drizzle
If you love coffee, try an espresso drizzle to deepen the chocolate flavor. Simmer ¼ cup heavy cream with 1 tablespoon instant espresso powder until smooth, then drizzle over the pie.
The bitterness of the espresso enhances the richness of the chocolate, creating a sophisticated flavor profile that’s perfect for coffee lovers.
Nutrition facts
Frequently asked questions
Why does my chocolate filling turn grainy?
Overheating the filling or using too much cornstarch causes graininess. Keep the mixture at medium heat and stir constantly until it thickens to a pudding-like consistency. Let it cool completely before pouring into the crust—warm filling melts the butter in the crust, creating a soggy bottom. The filling should coat the back of a spoon but still be pourable.
Can I make this pie ahead of time?
Assemble the pie and refrigerate it for up to 24 hours before baking. For longer prep, bake the crust blind (without filling) for 15 minutes, cool completely, then fill and refrigerate overnight. This prevents the crust from becoming soggy. Serve chilled for the best texture.
What’s the secret to a crispy crust?
Cold butter is key—keep all crust ingredients chilled until mixing, and refrigerate the dough for at least 30 minutes. Use a pastry cutter or your fingers to cut butter into flour until pea-sized pieces remain. Avoid overworking the dough, and bake at 350°F until golden brown. A hot oven helps crisp the edges faster.
Can I substitute dark chocolate for Hershey’s semi-sweet?
Yes, but adjust the sweetness. Use 6 ounces dark chocolate (70% cocoa) plus 2 tablespoons granulated sugar to balance the bitterness. Dark chocolate melts faster, so work quickly and avoid overheating. For a closer match, try Hershey’s Special Dark bars—they’re smoother and sweeter than most dark chocolates.
How do I fix a cracked or sunken crust?
Prevent cracks by chilling the dough thoroughly and avoiding overfilling. If it happens, brush the crust with 1 tablespoon melted butter after baking to restore crispness. For a sunken crust, bake at 325°F instead of 350°F to slow the filling’s set and support the crust. Let the pie cool completely before slicing to maintain structure.