Chocolate bar pie is a vintage creamy milk chocolate mousse pie topped with sweetened whipped cream inside a graham cracker crust.
Chocolate Bar Pie
Chocolate bar pie is a vintage dessert recipe with a mousse filling made from milk chocolate, marshmallows and sweetened whipped cream. This pie is topped with additional sweetened whipped cream for the ultimate, creamy filling. The graham cracker crust used for this pie only requires minimal baking, making this pie easy to put together.
The name for this pie comes from the use of milk chocolate candy bars to make the filling and is also called Hershey Bar Pie, after the infamous brand of milk chocolate candy bars. Chocolate bar pie was a very popular recipe in the 1960’s and 70’s and appears countless times in vintage cookbooks. The recipe for chocolate bar pie was also a common recipe made in home economics classes, and was submitted by 16 teachers in the 1963 cookbook Favorite Recipes of Home Economics Teachers! Be sure to read tips below for making this popular vintage recipe.
How to Make Chocolate Bar Pie
This pie comes together easily, but be sure to plan ahead, since it needs to chill for at least 4 hours to set up. Use milk chocolate candy to make this pie and not baking chocolate, which is not sweetened. You will need 5 candy bars, or a total of 7.75 ounces of milk chocolate.
Ingredients
- 1 1/2 cups graham cracker crumbs (from 24 graham crackers)
- 3 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter, melted
- 24 large marshmallows
- 1/2 cup milk
- 5 (1.55 oz each) milk chocolate candy bars (such as Hershey’s), with or without nuts
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instructions
In a large mixing bowl, combine 1 1/2 cups graham cracker crumbs (from 24 graham cracker squares), 3 Tablespoons granulated sugar and 5 Tablespoons unsalted butter, melted. Mix and then press into a 9” pie plate, using your hands or the back of a measuring cup. Bake @ 350°F 5-7 minutes, or until set. Remove from oven and allow to cool completely before using.
In a double boiler, melt the 24 large marshmallows and 1/2 cup milk. Stir until the marshmallows begin to melt and then add in the 5 (1.55 oz each) chocolate candy bars, broken in pieces. Stir until the marshmallows and chocolate have melted and the mixture is smooth. Remove from heat and allow to cool 20-30 minutes at room temperature.
In a large mixing bowl or the bowl of a stand mixer, whip the 2 cups heavy whipping cream with the 1/4 cup powdered sugar with an electric mixer until soft peaks form. Fold 2 cups of the whipped cream into the chocolate mixture and pour into cooled crust. Spread or pipe the additional whipped cream on top; garnish with grated chocolate if desired. Chill at least 4 hours before serving.
Tips for Chocolate Bar Pie
- Be sure to use milk chocolate candy to make this pie and not baking chocolate, which is not sweetened. You will need 5 candy bars, or a total of 7.75 ounces of chocolate.
- You can substitute a pastry pie crust in place of the graham cracker crust
- Pie will keep up to 3 days; store in refrigerator. This pie does not freeze well.
- This recipe was only tested with real whipped cream; using non-dairy whipped topping could alter the consistency of the pie.
- Makes 8 large slices or 12 smaller slices
Want more creamy pie recipes? Check out these recipes:
Chocolate Bar Pie
Equipment
- 9" pie plate
- double boiler
- mixing bowls of various sizes
- electric mixer
Ingredients
- 1 1/2 cups graham cracker crumbs from 24 graham cracker squares
- 3 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter melted
- 24 large marshmallows
- 1/2 cup milk
- 5 (1.55 oz each) chocolate candy bars such as Hershey’s, (with or without nuts) plus more for garnish
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar ith
Instructions
- In a large mixing bowl, combine 1 1/2 cups graham cracker crumbs (from 24 graham cracker squares), 3 Tablespoons granulated sugar and 5 Tablespoons unsalted butter , melted.
- Mix and then press into a 9” pie plate, using your hands or the back of a measuring cup. Bake @ 350°F 5-7 minutes, or until set. Remove from oven and allow to cool completely before using.
- In a double boiler, melt the 24 large marshmallows and 1/2 cup milk. Stir until the marshmallows begin to melt and then add in the 5 (1.55 oz each) chocolate candy bars , broken in pieces.
- Stir until the marshmallows and chocolate have melted and the mixture is smooth. Remove from heat and allow to cool 20-30 minutes at room temperature.
- In a large mixing bowl or the bowl of a stand mixer, whip the 2 cups heavy whipping cream with the 1/4 cup powdered sugar with an electric mixer until soft peaks form.
- Fold 2 cups of the whipped cream into the chocolate mixture and pour into cooled crust. Spread or pipe the additional whipped cream on top; garnish with grated chocolate if desired. Chill at least 4 hours before serving.
Notes
- Be sure to use milk chocolate candy to make this pie and not baking chocolate, which is not sweetened. You will need 5 candy bars, or a total of 7.75 ounces of chocolate.
- You can substitute a pastry pie crust in place of the graham cracker crust
- Pie will keep up to 3 days; store in refrigerator. This pie does not freeze well.
- This recipe was only tested with real whipped cream; using non-dairy whipped topping could alter the consistency of the pie.
- Makes 8 large slices or 12 smaller slices
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