If you’re a fan of chocolate, this simple pie recipe is about to become a favorite. With just three everyday ingredients, you can create a smooth, decadent dessert that’s packed with rich chocolate flavor and takes only minutes to prepare.
One of the best things about this recipe is how effortless it is. Cool Whip adds a light, creamy texture that blends perfectly with melted chocolate, creating a silky filling that’s both fluffy and indulgent. The result is an irresistibly delicious pie that’s perfect for any occasion and guaranteed to satisfy every chocolate craving.
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What Makes This So Good
The magic here is in the contrast: a buttery, crumbly graham cracker base against a filling that’s equal parts rich and airy. Melted chocolate folded into whipped topping creates this cloud-like texture that somehow still tastes deeply indulgent. It’s the kind of thing people assume took much longer than it did.
What You Will Need
- 1 ready-made graham cracker crust (6 oz)
- 1 tub of whipped topping, like Cool Whip (8 oz), thawed overnight in the fridge
- 9 oz of Hershey’s milk chocolate bars (roughly 6 standard bars — look for the multipack in the candy aisle, it’s the better deal)
A Couple of Quick Notes
Pull the whipped topping out of the freezer the night before and let it thaw in the fridge — you want it soft and scoopable, not icy. As for the chocolate, buying the six-pack bundle usually saves a bit of money over individual bars.
Putting It Together
Before you melt anything, snap off a couple of chocolate rectangles and set them aside — these are for the finishing touch on top. Break the rest into a microwave-safe bowl and melt in 30-second bursts, stirring between each round, until smooth. Let it cool for just a minute so it doesn’t deflate your whipped topping.
Fold the whipped topping into the melted chocolate until everything is evenly combined and silky. Pour the filling into your crust and smooth out the top. Then run those reserved chocolate pieces over a cheese grater and shower the shavings across the surface.
Cover loosely and refrigerate for a minimum of 3 hours — overnight is even better if you can wait that long.
Storing Leftovers
Keep the pie covered in the refrigerator for up to 4 days. It actually tastes even better on day two once the flavors have had time to settle. You can also wrap individual slices and freeze them for up to a month — just thaw in the fridge before serving.
3 Ingredient No-Bake Hershey’s Pie
Ingredients
- 1 – Graham cracker crust (6 oz) Pre-made, ready to fill
- 8 oz Whipped topping (Cool Whip) Thawed overnight in fridge
- 9 oz Hershey's milk chocolate bars ~6 standard bars; reserve 2 rectangles for garnish
Instructions
- 1. Thaw the whipped topping — Place the tub of Cool Whip in the refrigerator the night before to thaw completely.2. Prep the chocolate garnish — Break off 2 small rectangles from the chocolate bars and set aside for topping.3. Melt the chocolate — Place the remaining chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Allow to cool for 1–2 minutes.4. Combine the filling — Fold the thawed whipped topping into the melted chocolate using a rubber spatula. Stir gently until the mixture is silky and fully combined.5. Fill the crust — Spoon the chocolate filling into the graham cracker crust and smooth the top evenly.6. Garnish — Use a cheese grater to shave the reserved chocolate pieces over the top of the pie.7. Chill — Cover loosely and refrigerate for at least 3 hours, or overnight for best results.8. Serve — Slice and serve cold. Enjoy!
Notes
- For best results, chill the pie overnight — the filling firms up beautifully and the flavor deepens.
- Swap milk chocolate for dark chocolate bars if you prefer a richer, less sweet flavor.
- Leftovers keep well covered in the refrigerator for up to 4 days.
- Individual slices can be frozen for up to 1 month. Thaw in the fridge before serving.
- Add a dollop of extra whipped topping on each slice when serving for a restaurant-style finish.
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