Desserts
This Hershey's Old Fashioned Chocolate Pie recipe brings back the nostalgic, rich flavors of mid-century baking—where a fudgy chocolate crust meets a velvety ganache filling.
The secret lies in using Hershey's Special Dark chocolate bars for that signature 1950s taste, combined with a precise baking technique to achieve a perfectly set yet still creamy center.
I first made this pie after discovering an original recipe in my grandmother’s cookbook, and it’s been a family favorite ever since.
The fudgy crust is what sets this pie apart—it’s dense, slightly crisp at the edges, and melts in your mouth, almost like a chocolate cookie.
The filling is where the magic happens: a silky ganache made from melted chocolate and cream, poured over a warm crust to create that signature crackly top. This isn’t your average chocolate pie; it’s a throwback to a time when dessert was all about indulgence without compromise.
What you’ll end up with is a golden-brown pie with a crackly top that gives way to a luscious, fudgy chocolate filling. The crust holds its shape while still being tender, and the ganache stays silky even after chilling.
It’s the kind of dessert that feels like a hug—rich, comforting, and impossible to resist. The best part? It’s easier to make than you think, with just a few key techniques to master.
Perfect for holidays, potlucks, or whenever you need a classic dessert that tastes like home. Let’s get baking—this pie is worth every bite.
Ingredients for hershey's old fashioned chocolate pie
Nine essential ingredients for a nostalgic, fudgy chocolate pie with a crackly top and velvety ganache center.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Special Dark Chocolate Bars 🍫 | 12 oz | For crust and ganache |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted, for crust |
| Granulated Sugar 🍚 | ¾ cup | For crust sweetness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Large Eggs 🥚 | 1 whole | Room temperature for crust |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for ganache |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain preferred |
| Cornstarch 🌾 | 1 tbsp | For crust stability |
| Light Corn Syrup 🍯 | 1 tbsp | For glossy crust |
| Powdered Sugar 🍚 | ¼ cup | For dusting |
| Almond Extract 🌰 | ¼ tsp | Optional, for depth |
The Hershey's Special Dark chocolate bars are non-negotiable here—they're the soul of the 1950s recipe. Grab a family-size box from Walmart or Target (they're usually near the cash registers). For the crust, chop the chocolate into small, even pieces—this ensures it melts smoothly. I always buy extra bars because they keep for months in the pantry, and you'll want them for future baking adventures. The unsalted butter should be cold when you mix it with the flour—this creates those signature flaky layers in the crust. If it's soft, chill it for 20 minutes before using.
No Hershey's Special Dark bars? Ghirardelli 60% dark chocolate works in a pinch, but it'll be richer and more intense. The heavy whipping cream is crucial for the ganache—Store brand works just as well as name brands, but make sure it's full-fat. For the crust, King Arthur flour or Bob's Red Mill all-purpose flour gives the best texture, but any good-quality flour will do. Short on corn syrup? Honey or maple syrup can substitute at the same amount, though the crust will be slightly less glossy. The vanilla extract should be pure—Walmart's Great Value brand is surprisingly good and affordable.
Store the crust dough between parchment paper in the fridge for up to 2 days before baking—this prevents it from drying out. The ganache will keep in the fridge for 5 days, but it's best enjoyed fresh. For a showstopper presentation, dust the chilled pie with powdered sugar right before serving. Leftovers? Slice and freeze individual portions for up to 2 months—just thaw at room temperature before serving. The pie reheats beautifully in the oven at 350°F for 10 minutes to restore that crackly top.
Why You'll Love This Recipe
- Pantry-to-Pie Magic: I swear by this recipe—no special ingredients, just what’s likely already in your cupboard. Melt those Hershey’s bars right in the microwave while you mix the crust, and boom, you’re halfway there.
- Rich Without the Hassle: That deep, velvety chocolate flavor comes from melting the bars with butter first—no tempering, no fuss. The eggs and sugar blend into a silky filling that’s smoother than store-bought, and the crust? Crispy enough to hold its own.
- Date Night or Dessert Night: Honestly, this pie works for both. Serve it warm with vanilla ice cream for a cozy weeknight treat, or slice it chilled for a showstopper at a dinner party. The Hershey’s bars give it that nostalgic, crowd-pleasing taste everyone loves.
- Leftovers That Don’t Let You Down: Between us, I’ve made this pie twice and always have seconds the next day. The filling stays luscious, not grainy, and the crust doesn’t turn soggy—so you’re not stuck reheating something sad. Plus, it’s cheap to make, so you can indulge guilt-free.
Step-by-step instructions for Hershey's old fashioned chocolate pie
Here's the classic 1950s method that delivers a fudgy crust and velvety ganache every time.
Prepare the Fudgy Chocolate Crust
Preheat your oven to 375°F and line a 9-inch pie dish with parchment paper, leaving an overhang for easy removal. In a food processor, combine the 12 oz Hershey's Special Dark Chocolate Bars and the 0.5 cup Unsalted Butter and process until completely melted and smooth, about 2 minutes. This creates the rich chocolate base for your crust.
In a separate bowl, whisk together the 1.5 cups All-Purpose Flour, 0.75 cup Granulated Sugar, 1 tbsp Cornstarch, 0.25 tsp Diamond Crystal Kosher Salt, and the 1 tbsp Light Corn Syrup. The corn syrup adds that signature glossy finish we're after. With the food processor running, gradually add the dry mixture to the melted chocolate and process until a thick, crumbly dough forms.
Press the dough evenly into the prepared pie dish, creating a ¼-inch thick crust. The edges should be slightly higher than the center to prevent overflow. Bake for 12-15 minutes until the edges are golden brown and the crust is set. Let it cool completely before adding the filling—this prevents cracking when the hot ganache is poured in.
Create the Silky Chocolate Ganache
While the crust cools, pour the 1.5 cups Heavy Whipping Cream into a saucepan and bring to a gentle simmer over medium heat. Remove from heat and let it steep for 5 minutes to infuse with subtle creaminess. This step prevents the ganache from seizing when the chocolate is added.
In a heatproof bowl, break the 12 oz Hershey's Special Dark Chocolate Bars into small pieces. Slowly pour the hot cream over the chocolate, allowing it to melt gradually. Stir gently until completely smooth, then whisk in the 1 tsp Vanilla Extract and 0.25 tsp Almond Extract for depth of flavor. Let the mixture cool to room temperature—it should thicken slightly but remain pourable.
For extra insurance against graininess, strain the ganache through a fine-mesh sieve into a clean bowl. This removes any potential chocolate particles that could make the texture uneven. The ganache should coat the back of a spoon but still flow smoothly when poured.
Assemble and Chill the Pie
Pour the cooled ganache over the completely cooled crust, spreading it evenly to the edges. The ganache will naturally settle, so don't worry about overfilling. Dust the top generously with 0.25 cup Powdered Sugar using a fine-mesh sieve for that classic 1950s presentation. The powdered sugar also creates a delicate barrier that prevents the ganache from becoming sticky.
Refrigerate the pie for at least 4 hours, preferably overnight. This allows the ganache to set completely and develop its signature silky texture. The longer it chills, the firmer it becomes, making it easier to slice. For best results, serve at room temperature—simply remove it from the fridge 30 minutes before serving.
Serve with Classic Presentation
Run a sharp knife around the edge of the pie to separate it from the dish, then use the parchment overhang to lift it out. Slice into 8 even wedges using a long serrated knife—dip the knife in hot water between slices for clean cuts. The pie should hold its shape beautifully without crumbling.
Serve each slice with a dollop of whipped cream on the side if desired, though the rich ganache stands perfectly on its own. The crust should be firm yet tender, with that signature fudgy texture, while the filling remains velvety smooth with just a hint of almond from the extract. Store any leftovers in the refrigerator for up to 5 days—if it lasts that long!
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 boiling milk or cream makes the filling grainy. Instead, use a double boiler (or a heatproof bowl over simmering water) and stir constantly until the chocolate melts completely. If you’re impatient, whisk in a splash of cold milk first to speed it up without seizing.
- Whisk Eggs Cold: Warm eggs straight from the fridge into hot chocolate? That’s how you end up with scrambled bits in your pie. Crack eggs into a separate bowl first, then whisk them with the sugar before adding to the chocolate mixture. Cold eggs blend smoother and prevent curdling—trust me, your filling will thank you.
- Skip the Overmixing: The crust’s job is to hold the pie, not win a baking contest. Mix the butter, flour, and sugar just until the dough clumps together—overworking it makes it tough. Press it into the pan firmly but don’t fuss. A slightly uneven crust is fine; it’ll crisp up perfectly.
- Chill Before Baking: Cold dough = better crust. Press the pie crust into the pan, then pop it in the fridge for 20 minutes before baking. This prevents shrinking and ensures it stays crisp, not soggy. (Yes, even if you’re eager to bake—your future self will notice the difference.)
Perfect pairings for this dish
Classic Whipped Cream
No chocolate pie is complete without a dollop of classic whipped cream on the side. I recommend using Cool Whip for its light, fluffy texture and quick preparation—just whip it according to package instructions.
For homemade, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. The contrast of cool cream against warm pie is pure magic. 🥛
Vanilla Ice Cream
A scoop of homemade vanilla ice cream elevates this pie to restaurant-quality dessert status. I love using Jeni’s Splendid Ice Creams for its creamy texture and rich vanilla flavor.
For a budget-friendly option, make your own with 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, and 1 tablespoon vanilla extract, churned until smooth. The cold ice cream balances the warm pie beautifully.
Caramel Sauce Drizzle
Add a luxurious touch with a drizzle of salted caramel sauce. I use Store brand caramel sauce for convenience, but homemade is even better—simmer 1 cup sugar with ½ cup heavy cream and ¼ cup butter until golden, then whisk in 2 tablespoons cream and ½ teaspoon salt.
The sweet-salty contrast enhances the chocolate’s depth. Drizzle just before serving to keep it glossy. 🍯
Warm Coffee Pairing
A cup of hot coffee is the perfect beverage pairing for this rich pie. I recommend a medium-roast dark coffee like Starbucks French Roast—its bold, slightly bitter notes cut through the sweetness.
For a cozy touch, serve with a sprinkle of cinnamon on top. The warmth of the coffee enhances the pie’s nostalgic, comforting flavors.
Chocolate-Dipped Strawberries
For a lighter yet equally indulgent pairing, serve the pie with chocolate-dipped strawberries. Melt 4 oz Hershey’s Special Dark Chocolate with 1 teaspoon coconut oil, dip 12 large strawberries, and chill until set.
The tartness of the berries complements the pie’s richness, creating a balanced bite. Arrange them on the plate for an elegant presentation. 🍓
Boozy Upgrade: Bourbon or Baileys
For adults, add a splash of bourbon or Baileys Irish Cream to the whipped cream or ganache. I like mixing 1 tablespoon bourbon into the whipped cream or drizzling ½ teaspoon Baileys over each slice.
The warmth of bourbon or the creaminess of Baileys adds a sophisticated twist to this classic dessert. 🥃
Nutrition facts
Frequently asked questions
Why does this chocolate pie crust turn out fudgy instead of crumbly?
The secret is in the food processor method—melting the Hershey's Special Dark chocolate with butter first creates a rich, cohesive base. The corn syrup adds moisture while keeping the texture dense. Chilling the dough before pressing it into the pan also helps prevent cracking during baking.
Can I make this pie without a food processor?
Yes! Melt the 12 oz chocolate and 0.5 cup butter in a double boiler, then mix with the dry ingredients by hand. Use a pastry cutter or fork to combine until crumbly. The texture will be slightly less uniform but still delicious. Just press it firmly into the pan for even baking.
What's the best way to fix a cracked crust?
If your crust cracks during baking, don't panic! Let it cool completely, then brush the cracks with heavy cream or egg wash. Return to the oven at 350°F for 3-5 minutes to set. For the ganache step, ensure the crust is fully cooled to prevent further cracking when pouring the hot filling.
How do I know when the ganache is ready to pour?
The ganache should be room temperature (about 70°F) and coat the back of a spoon but still flow smoothly when tilted. If it's too thick, warm it gently in a bowl over simmering water. If too thin, chill for 10-15 minutes. The perfect consistency is silky yet pourable.
Can I make this pie ahead of time?
Assemble the pie 1 day in advance and refrigerate uncovered for 24 hours. The ganache will set perfectly, and the crust won't absorb moisture. For serving, let it sit at room temperature for 30 minutes to soften slightly. The flavors actually improve with time!