Desserts
This Edwards Hershey pie recipe delivers the perfect balance of warm spices and buttery lattice crust that makes every slice feel like a hug from the kitchen. 🌟 The secret lies in the harmonious blend of cinnamon, nutmeg, and allspice baked into a rich, velvety filling that sets just right—neither too firm nor too runny.
I first tried this recipe during a Pennsylvania Dutch country fair, where the aroma of baking pies drew crowds before the first slice was even cut.
The pie’s signature lattice crust isn’t just decorative—it’s functional, creating a delicate crisscross pattern that allows steam to escape while keeping the filling tender. This recipe uses a simple, foolproof method for rolling and cutting the crust, ensuring clean, even slices every time.
The filling itself is a carefully balanced mix of sweet and spiced flavors, with a touch of vanilla that deepens as it bakes.
What you’ll end up with is a pie that’s rich enough to satisfy a crowd but light enough to enjoy as a single slice. The crust stays crisp around the edges while maintaining a tender bite, and the filling has that perfect custard-like texture that melts in your mouth.
This is the kind of dessert that becomes a family tradition, passed down with every generation.
Serve it warm with a scoop of vanilla ice cream for the ultimate comfort, or enjoy it at room temperature for a satisfying afternoon treat. The versatility of this recipe means you can adapt it with seasonal fruits or a chocolate twist—let’s get baking!
Ingredients for edwards hershey pie
Warm spices, buttery layers, and that signature lattice—this pie needs just these ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For crust and filling |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality preferred |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | 1 tsp | Freshly grated nutmeg |
| Ground Allspice 🌶️ | ½ tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | For smooth filling |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving (optional) |
The spices are everything here. Penzeys or McCormick ground spices work great, but if you're feeling fancy, grate your own nutmeg from a whole pod—game changer. The butter? Plugrá or Land O'Lakes unsalted in the coldest part of your fridge keeps it firm for the crust. For the lattice, I always use half the dough rolled full-width—easier than cutting strips. The vanilla extract? Nothing but pure Madagascar bourbon—cheap imitation kills the flavor.
No vanilla ice cream? Homemade custard or store-bought vanilla bean ice cream works just as well. Short on heavy cream? Half-and-half plus a splash of milk keeps it close. The sugars can be swapped for coconut sugar at a 1:1 ratio, but the brown sugar's moisture is key for that perfect custard texture. Prefer a chocolate twist? Add 1 oz melted dark chocolate to the filling—trust me, it works. And if you're worried about the lattice sticking, brush with egg wash before baking.
This pie keeps beautifully—3 days at room temperature in an airtight container, or 1 week refrigerated. The filling actually improves overnight, so bake it the night before if you can. For serving, I like to warm slices gently in the oven with a sprinkle of powdered sugar. The crust stays crisp for 2 days if stored properly, but the filling? Best enjoyed fresh. Freezes for 3 months if you want to make it ahead—just thaw overnight.
Why You'll Love This Recipe
- No-Fuss Layers: I swear, the crust comes together in 10 minutes—just butter, flour, and a pinch of salt. No rolling, no stress, just press and bake. That golden, buttery edge? Pure reward for zero effort.
- Caramel Hug Every Bite: The Hershey’s filling is where magic happens—rich chocolate melted into brown sugar and butter, then set with eggs. It’s like a warm, gooey blanket in dessert form, with that perfect crackly top that begs for seconds.
- Budget Dessert for Crowds: A single pie feeds six, and the ingredients cost less than takeout. Butter and sugar stretch far, and you can even swap the Hershey’s for store-brand chocolate if needed. Fancy dessert without the fancy price tag.
Step-by-step instructions for Edwards Hershey pie
Create the ultimate buttery lattice crust and warm spice filling that makes this pie legendary.
👨🍳 Step 1: Craft the Perfect Crust Layers
In a large bowl, whisk together the 2.5 cups all-purpose flour with 0.5 teaspoon salt. Cut in the 1.5 cups cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Here's the thing—don't overwork it or you'll develop gluten and end up with tough crust.
Add 2 tablespoons ice water (start with 1 tablespoon) and mix gently until the dough just comes together. Divide the dough into two equal discs, wrap in plastic, and chill for at least 1 hour. This resting time is crucial—it relaxes the gluten and makes rolling easier. While it chills, preheat your oven to 375°F for baking.
🍳 Step 2: Create the Spiced Filling
In a saucepan, combine 2 cups heavy cream, 0.5 cup whole milk, 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 0.5 teaspoon ground allspice, and 2 teaspoons pure vanilla extract. Bring to a gentle simmer over medium heat, stirring constantly to dissolve the sugars completely.
Simmer for 10-12 minutes until the mixture thickens slightly and coats the back of a spoon. You're aiming for a pudding-like consistency—not too thick, but definitely thicker than when you started. Here's where it gets fun—taste and adjust the spices if needed. I usually add a pinch more cinnamon because you can never have enough of that warm, cozy flavor.
🥘 Step 3: Assemble the Pie with Lattice Crust
Roll out one chilled dough disc to fit a 9-inch pie dish, leaving a 1-inch overhang all around. Transfer to the pie dish and trim the edges neatly. Pour in the warm spiced filling, leaving about ½-inch headspace at the top. Roll out the second dough disc and cut it into ½-inch wide strips for the lattice.
Arrange half the strips horizontally across the filling, spacing them about ½-inch apart. Fold back every other strip, then weave the remaining strips over and under to create that beautiful crisscross pattern. Trim any excess dough and press the edges together to seal. Crimp decoratively with a fork or your fingers for that classic pie look.
🔥 Step 4: Bake to Golden Perfection
Bake the pie in the preheated 375°F oven for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. Here's the moment that matters: the lattice should be crisp but not burnt. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes to prevent over-browning.
Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and makes cutting clean slices. The contrast of the warm spiced filling with the crisp lattice crust is what makes this pie absolutely irresistible.
🍽️ Step 5: Serve with Vanilla Ice Cream (Optional)
Slice the pie into 8 generous wedges and serve warm. The 1.5 cups vanilla ice cream is the perfect companion—its cool creaminess balances the warm spices beautifully. Here's a pro tip: scoop the ice cream right before serving so it stays perfectly cold while the pie warms up. Each bite delivers that perfect harmony of buttery crust, spiced filling, and creamy ice cream.
Pro Tips For Making Edwards Hershey Pie
- Cream Butter First: Whip the butter and sugars together until it’s pale yellow—not just speckled. I learned this the hard way when my crust turned out greasy instead of flaky. Use a mixer for 2-3 minutes, then fold in the eggs one at a time. (Yes, even if you’re impatient like me.)
- Chill the Dough: Wrap the dough in plastic and refrigerate it for at least 2 hours—overnight is better. Cold butter creates steam pockets, which means a crisp crust, not a dense one. Skip this, and your pie will taste more like a cake than a classic Hershey.
- Don’t Overmix the Filling: Stir the Hershey’s chocolate and sugar into the egg-butter mix just until combined. Overmixing makes the filling gummy instead of smooth. A few streaks of chocolate are fine—it’s supposed to look rustic, not perfect.
- Bake Until Golden: Check the pie at 30 minutes—it should be lightly golden, not deep brown. If the edges brown too fast, cover them with foil. The center should jiggle slightly when shaken. (Your future self will thank you for not overbaking.)
Best sauces and condiments for these flavors
Classic Caramel Sauce
Drizzle warm caramel sauce over slices for a decadent twist that complements the pie’s spices beautifully. I use 2 cups granulated sugar, ½ cup heavy cream, and 2 tablespoons unsalted butter cooked to 240°F until golden.
Pour over the pie just before serving—it adds a glossy finish and balances the warm cinnamon notes. 🍯
Whipped Cream Topping
Lightly sweetened whipped cream elevates every bite with its airy texture. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
Dollop on top or pipe a rosette for an elegant touch. For extra flair, dust with ground cinnamon or a pinch of nutmeg.
Spiced Honey Glaze
This honey glaze adds a subtle sweetness that cuts through the richness. Heat ½ cup honey with 1 teaspoon cinnamon, ¼ teaspoon allspice, and 1 tablespoon lemon juice until bubbly.
Brush lightly over warm slices for a glossy, aromatic finish. Store-bought honey works, but raw wildflower honey adds depth. 🍯
Chocolate Ganache
For chocolate lovers, a dark chocolate ganache transforms this into a dessert hybrid. Melt ½ cup dark chocolate (60%) with ½ cup heavy cream, then drizzle over slices.
Let it set slightly before serving—it pairs perfectly with the pie’s spiced filling. Use Ghirardelli or Lindt for the best melt. 🍫
Vanilla Bean Ice Cream
While vanilla ice cream is classic, homemade vanilla bean ice cream takes it to the next level. Infuse 2 cups heavy cream with 1 vanilla bean (split and scraped) and ½ cup sugar, then churn with 1 cup whole milk and 1 egg yolk.
The floral notes enhance the pie’s warm spices. 🍦
Cream Cheese Frosting
A spiced cream cheese frosting adds a tangy contrast. Beat 8 oz cream cheese with ½ cup butter, 2 cups powdered sugar, 1 teaspoon vanilla, and ½ teaspoon cinnamon until smooth.
Spread over cooled slices for a creamy, flavorful finish. Use Philadelphia brand for the best texture. 🧀
Nutrition facts
Frequently asked questions
Why does this pie need to rest before slicing?
Resting allows the filling to fully set and thicken, preventing it from running when you cut. The lattice crust also firms up, making clean slices possible. Skipping this step means a messy, soupy filling—trust the process and wait at least 2 hours!
Can I make the lattice crust ahead of time?
Shape the dough discs and refrigerate them for up to 2 days or freeze for 1 month. Thaw in the fridge before rolling. The filling should be made fresh to maintain its custard-like texture, but the crust prep can be done early.
What's the secret to preventing a soggy bottom?
Use a pre-baked bottom crust (bake for 10-12 minutes at 375°F) or sprinkle crushed cornflakes or graham cracker crumbs between the crust and filling. Both methods create a moisture barrier.
How can I adjust this recipe for a gluten-free crust?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add ½ teaspoon xanthan gum. Chill the dough 30 extra minutes since gluten-free flours behave differently. The filling remains the same—just the crust needs adapting.
What's the best way to reheat leftover slices?
Warm in a 350°F oven for 5-8 minutes on a baking sheet with foil underneath. For microwave reheating, cover with a damp paper towel and heat for 15-20 seconds. Avoid reheating lattice crusts in the microwave—they turn rubbery.