Hershey's Chocolate Cream Pie Recipe: Velvety Filling With Crispy Lattice Top

This Hershey’s chocolate cream pie recipe promises a showstopping dessert with a crisp lattice crust and a luscious chocolate filling that melts in your mouth. The secret lies in using high-quality Hershey's chocolate for that signature rich, creamy texture—no shortcuts here.

I've perfected this recipe after testing countless variations, ensuring the filling stays luscious while the crust maintains its signature crunch.

What makes this recipe stand out is the combination of a buttery, flaky crust with a lattice top that adds both visual appeal and extra crispiness. The filling is made with a simple yet foolproof method that results in a smooth, pudding-like consistency without any graininess.

Baking times are carefully timed to ensure the crust is golden while the filling remains perfectly set.

Once assembled and chilled, you'll have a pie that's ready to impress—whether served at a holiday gathering or as a decadent dessert for your family. The contrast between the crispy lattice and the creamy chocolate filling creates an experience that's both satisfying and nostalgic.

Top with whipped cream or chocolate shavings for an extra touch of indulgence.

This recipe builds on traditional pie-making techniques while highlighting the iconic flavor of Hershey's chocolate. The result is a dessert that's rich, velvety, and impossible to resist. Let's get started on creating your perfect slice of chocolate heaven.

Ingredients for hershey's chocolate cream pie

High-quality chocolate and buttery layers create a velvety pie with signature lattice perfection.

The chocolate selection is non-negotiable. Hershey's Special Dark bars provide the ideal balance of richness and smoothness—avoid milk chocolate here, as it can create a grainy texture. For the crust, European-style butter from brands like Plugrá or Land O'Lakes ensures maximum flakiness. If you're concerned about overmixing, consider using a pastry cutter or your fingers to blend the butter into the flour until pea-sized crumbs remain. The lattice technique requires patience, but the visual impact is worth it—practice cutting strips at 1/2-inch width for even coverage.

Substitutions must be strategic to maintain texture. If you lack cornstarch, arrowroot powder at the same ratio works, though the filling may thicken slightly slower. For a dairy-free option, full-fat coconut milk replaces the heavy cream and milk, though the flavor profile shifts noticeably. Pre-shredded chocolate often contains anti-caking agents that disrupt the filling's velvety consistency—chop your own bars for optimal results. The lattice can be made entirely from the crust dough, eliminating the need for additional sugar, but adding a light sprinkle of granulated sugar enhances browning and crunch.

This pie requires precise timing for optimal texture. The crust should be fully chilled before rolling to prevent shrinking during baking. Store assembled pies in an airtight container at room temperature for up to 2 days, though the filling will firm up more with refrigeration. For extended storage, freeze the fully assembled pie (unbaked crust) for up to 3 months—thaw overnight in the fridge before baking. The lattice remains crisp when served at room temperature, but reheating briefly in a 350°F oven for 5-8 minutes restores maximum crunch if needed.

Step-by-step instructions for Hershey's chocolate cream pie

Master the technique for a velvety chocolate filling and crisp lattice crust—this is how professionals achieve restaurant-quality results.

In a medium saucepan, combine the 8 oz Hershey's Special Dark Chocolate Bars, 1 cup unsalted butter, and 1.5 cups granulated sugar. Melt over low heat, stirring constantly until fully smooth. Remove from heat and let cool slightly—about 5 minutes—until it reaches a warm, workable temperature.

In a separate bowl, whisk together the 4 whole large eggs, 1 tbsp vanilla extract, and 0.5 tsp salt. Slowly pour the warm chocolate mixture into the egg mixture while whisking continuously. This tempering step prevents scrambled eggs and ensures a silky texture. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon—about 8-10 minutes.

Remove from heat and whisk in the 0.25 cup cornstarch and 1 cup milk until fully combined. The filling should be thick but still pourable. Strain through a fine-mesh sieve into a clean bowl to remove any lumps, then cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Chill for at least 2 hours or up to overnight—this resting period develops maximum flavor and smoothness.

In a food processor, pulse the 2.5 cups all-purpose flour, 0.5 cup cold unsalted butter (cut into 1-inch cubes), and 0.25 cup granulated sugar until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add 1 tbsp ice water and pulse just until the dough comes together. Divide the dough into two equal portions and flatten each into a 9-inch circle.

Press one dough circle firmly into a 9-inch pie dish, trimming any overhang. For the lattice top, cut the second dough portion into 12 strips (6 long, 6 short). Arrange the long strips vertically with ½-inch gaps between them, then weave the short strips horizontally through the vertical strips to create a classic lattice pattern. Brush the lattice with lightly beaten egg wash for a golden finish.

Bake the crust at 375°F for 15 minutes, or until lightly golden. Remove from the oven and immediately pour in the chilled chocolate filling. Return to the oven and bake for an additional 10 minutes to set the filling slightly. Let cool completely at room temperature before refrigerating for at least 4 hours.

Whip the 1 cup heavy whipping cream to soft peaks in a chilled bowl. Fold in 2 tablespoons of the reserved chocolate filling to create marbled streaks. Spread this mixture evenly over the top of the pie just before serving. The contrast between the cool, creamy topping and the rich chocolate filling creates the perfect texture combination.

For the crispy lattice effect, bake the assembled pie (without the whipped cream) at 350°F for 20 minutes after pouring in the filling. This extra baking time ensures the lattice edges become golden and crisp while maintaining the velvety texture of the filling. Serve chilled with a dusting of cocoa powder for an elegant finish.

This method guarantees a pie with a perfectly set filling that's neither too firm nor too runny, and a lattice crust that's crisp enough to stand up to the creamy topping. The key lies in precise temperature control and proper resting times—don't rush these steps.

Perfect pairings for this recipe

Classic Whipped Cream

No chocolate cream pie is complete without a cloud of whipped cream on top. Use heavy whipping cream (not whipping cream) chilled in the fridge for 15 minutes before whipping. I like to add 2 tablespoons of the reserved chocolate filling to create marbled streaks—this adds depth without overpowering.

For extra flair, dust with unsweetened cocoa powder or crushed chocolate before serving. 🥛

Coffee Drizzle

Enhance the chocolate flavor by adding a strong espresso drizzle before serving. Heat ¼ cup freshly brewed espresso with 1 tablespoon granulated sugar until dissolved, then let cool. Drizzle over the pie just before slicing—this pairs beautifully with the Hershey's chocolate and adds a sophisticated touch.

For a stronger effect, add 1 teaspoon instant coffee to the chocolate filling while cooking. ☕

Warm Vanilla Sauce

Serve slices with a warm vanilla sauce made from ½ cup heavy cream, 1 tablespoon sugar, and ½ teaspoon vanilla extract, heated until steaming. This contrasts perfectly with the cool pie and adds a creamy, aromatic element.

I like to drizzle it over the whipped cream for a layered effect. For extra richness, add 1 tablespoon melted butter to the sauce. 🌸

Crunchy Toppings

Add texture with crushed peppermint candies or toasted nuts like pecans and hazelnuts. For a festive touch, sprinkle crushed candy canes (if serving during the holidays) or chopped pretzels for a salty-sweet contrast. I recommend ¼ cup total for garnish—just enough to add crunch without overwhelming the pie. 🌟

Ice Cream Pairing

Serve a slice of pie with a scoop of vanilla bean ice cream or chocolate chip cookie dough ice cream for a decadent dessert experience. The cold ice cream balances the rich pie, and the flavors meld beautifully. For a lighter option, try coffee-flavored gelato to complement the chocolate. 🍦

Boozy Upgrades

For adults, drizzle 2 tablespoons of bourbon or Irish cream (like Baileys) over the pie before serving. The alcohol enhances the chocolate flavor and adds warmth.

Alternatively, add 1 tablespoon of Grand Marnier to the whipped cream mixture for a citrusy twist. Use sparingly—just enough to elevate, not overpower. 🍷

Frequently asked questions