Hershey Bar Pie

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Servings: 8 Difficulty: Intermediate
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Rich chocolate marshmallow filling over a toasted coconut crust
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This decadent Hershey Bar Pie is a nostalgic treat that combines a crunchy, buttery coconut crust with a luscious, creamy chocolate marshmallow filling. The secret ingredient, a tablespoon of coffee, enhances the depth of the chocolate flavor without overpowering it. Perfect for potlucks, family gatherings, or a special weekend dessert, this pie is surprisingly simple to assemble. The contrast between the chewy, toasted coconut base and the smooth, airy topping creates an unforgettable texture. It&# 226;€™s a crowd-pleasing dessert that feels indulgent yet approachable, requiring no special baking skills—just patience to let the filling set.

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Hershey Bar Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 155.9

Description

This decadent Hershey Bar Pie is a nostalgic treat that combines a crunchy, buttery coconut crust with a luscious, creamy chocolate marshmallow filling. The secret ingredient, a tablespoon of coffee, enhances the depth of the chocolate flavor without overpowering it. Perfect for potlucks, family gatherings, or a special weekend dessert, this pie is surprisingly simple to assemble. The contrast between the chewy, toasted coconut base and the smooth, airy topping creates an unforgettable texture. It&# 226;€™s a crowd-pleasing dessert that feels indulgent yet approachable, requiring no special baking skills—just patience to let the filling set.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, mix the flaked coconut with the melted butter until evenly coated.
  3. Press the coconut mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan to form a crust.
  4. Bake the crust for 10-12 minutes, or until golden brown. Remove from oven and let cool completely.
  5. While the crust bakes, break the Hershey's bars and semi-sweet chocolate into small pieces.
  6. In a medium saucepan over low heat, combine the chocolate pieces, marshmallows, milk, and coffee.
  7. Stir constantly until the chocolate and marshmallows are completely melted and the mixture is smooth.
  8. Remove from heat and let the mixture cool slightly until it thickens but is still pourable.
  9. Gently fold the whipped cream into the chocolate mixture until combined.
  10. Pour the filling into the cooled coconut crust and smooth the top.
  11. Refrigerate for at least 2 hours, or until the filling is set, before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 155.9kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 11.5g58%
Cholesterol 24.2mg9%
Sodium 80.4mg4%
Total Carbohydrate 3.2g2%
Dietary Fiber 1.4g6%
Sugars 1.3g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the coconut crust is completely cool before adding the filling to prevent it from becoming soggy.

The coffee enhances the chocolate flavor; do not skip it, but you can use instant coffee granules dissolved in a teaspoon of water if fresh coffee isn't available.

For a richer crust, you can add a few more tablespoons of butter or mix in crushed graham crackers.

This pie must be refrigerated. Consume within 3-4 days for best quality.

If the filling is too thick to pour after cooling, warm it slightly in the microwave for 10-15 seconds and stir again before folding in the whipped cream.

Keywords: chocolate, coconut, crust, dessert, easy, filling, hershey, marshmallow, pie, pudding, rich, simple, snack, sweet, treat, vegetarian, whipped cream
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