Desserts
This Hershey's Creme Pie recipe delivers the perfect balance of crispy oat crust and rich chocolate filling—just like the classic dessert you love, but with a foolproof method that actually works every time.
I developed it after years of testing different techniques, including one disastrous attempt that ended with a melted pie in my oven (and a very disappointed friend).
The secret lies in the oat crown, which stays perfectly crisp even after chilling, while the chocolate custard remains velvety and swirled with fudgy Hershey's chocolate.
The crust is made with a simple combination of oats, butter, and sugar that creates a sturdy base without requiring any special equipment. You'll mix the filling ingredients in just one bowl, then pour it into the crust before baking.
The key to that signature creme texture is precise timing—neither too thick nor too runny—so I've included exact measurements and a foolproof technique for achieving it. Chilling time is critical here; skipping it will leave you with a filling that's too soft to hold its shape.
By the time you're done, you'll have a pie with a golden, crispy oat crown that shatters slightly when you cut into it, revealing the smooth, chocolatey custard beneath.
The Hershey's chocolate swirls add pockets of fudgy richness that melt on your tongue, while the overall texture is perfectly balanced—creamy enough to be indulgent but firm enough to slice cleanly. This is the kind of dessert that feels like a restaurant-quality treat, even when made at home.
Serve it chilled with a dollop of whipped cream and chocolate shavings for that extra touch of elegance, or enjoy it as-is for a simpler presentation.
The leftovers keep well in the fridge for up to three days, though I doubt they'll last that long in your house. Let's get baking!
Ingredients for hershey creme pie
Eight simple ingredients transform into a restaurant-worthy Hershey's creme pie with crispy oat crown magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Quick Oats 🥣 | 2 cups | Old-fashioned or quick cooking |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust texture |
| Granulated Sugar 🍚 | ¾ cup | Light brown sugar for depth |
| Large Eggs 🥚 | 1 whole | Room temperature for even mixing |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for authentic flavor |
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | Chopped, high-quality bars |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for rich texture |
| Milk 🥛 | 1 ½ cups | Whole milk preferred |
| All-Purpose Flour 🌾 | ¼ cup | Sifted for smooth filling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Cornstarch 🌾 | 2 tbsp | For thick, creamy custard |
| Whipped Cream 🍦 | 1 cup | Stabilized for dollops |
| Dark Chocolate Shavings 🍫 | ¼ cup | For garnish, optional |
The oats make or break this crust. Bob's Red Mill quick oats work perfectly—they're finely ground enough to create that signature shatter but still hold shape. I always grab the store-brand butter (the kind in the yellow wrappers) because it's cheaper and melts beautifully. For the sugar, light brown sugar adds just enough depth to complement the chocolate. The Hershey's bars? Don't skimp here—use the classic milk chocolate ones, not the candy bar versions. Chop them roughly (about 1/2-inch pieces) so they melt evenly without burning. If you're worried about the crust being too dry, add a splash of milk to the butter when mixing—just enough to make it clump together.
No quick oats? Old-fashioned oats blended into flour works in a pinch (pulse in a food processor until fine). Ran out of Hershey's bars? High-quality chocolate chips (like Ghirardelli) are a decent swap, but you'll lose that iconic Hershey's flavor. The filling can be made ahead—just cover it tightly and refrigerate for up to 24 hours before baking. For extra richness, add a pinch of espresso powder to the filling (trust me, it enhances the chocolate). The whipped cream should be stabilized with a bit of sugar—just whisk in 1 tbsp of powdered sugar before whipping to keep it firm longer. And if you're feeling fancy, use vanilla bean paste instead of extract for a more complex flavor.
This pie is best served straight from the fridge after chilling for at least 4 hours—overnight is ideal. Store leftovers in an airtight container for up to 3 days, though I've never had any last that long. The crust stays crisp for about 2 days if you keep it covered, but the filling remains perfect for the full 3 days. For make-ahead baking, assemble the pie (without baking) and freeze it for up to 1 month. Thaw overnight in the fridge before baking. The chocolate shavings add a nice touch, but skip them if you're short on time—the pie is still delicious without them.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by that oat crust—just blend quick oats, butter, and sugar until it sticks together. No rolling, no fuss, and it holds up better than most pie crusts I’ve tried. (Yes, even when my nephew "helps" press it down.)
- Rich Chocolate Magic: That Hershey’s creme layer? It’s where the magic happens—smooth, slightly tangy, and packed with vanilla. The eggs and sugar create this silky texture that’s dangerously good straight from the fridge.
- Party Ready: Honestly, this pie feels fancy but takes 10 minutes to assemble. Bring it to a potluck, birthday, or just because—it’s the kind of dessert that makes you look like a baking pro without the stress.
- Budget Win: Oats, butter, sugar, eggs—these are pantry staples that won’t break the bank. Plus, leftovers? They’re even better the next day, sliced cold or warmed slightly. My wallet and taste buds thank me every time.
Step-by-step instructions for Hershey's creme pie
This pie delivers that signature Hershey's Creme texture with a crisp oat crust and fudgy swirls.
Prepare the Crispy Oat Crust
Preheat your oven to 350°F. In a food processor, pulse together the 2 cups quick oats, 1 cup unsalted butter, and 0.75 cup granulated sugar until the mixture resembles coarse crumbs with pea-sized butter pieces. Avoid over-processing or the crust will become dense.
Press the oat mixture evenly into a 9-inch pie dish, creating an even layer about ¼-inch thick. Use the bottom of a glass to press firmly into the corners. Bake for 15-18 minutes until the edges are golden brown and the crust feels set when pressed gently. Let cool completely before adding the filling—this prevents a soggy bottom.
Create the Chocolate Filling
In a medium saucepan, combine the 2 cups heavy whipping cream, 1.5 cups milk, 0.25 cup all-purpose flour, 2 tbsp cornstarch, and 0.5 tsp salt. Whisk constantly over medium heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the 1 whole large egg and 1 tsp vanilla extract until smooth.
In a separate bowl, melt the 8 oz chopped Hershey's semi-sweet chocolate bars over a double boiler or in 30-second intervals in the microwave, stirring between each interval until completely smooth. Slowly whisk the melted chocolate into the warm cream mixture until fully incorporated. The filling should be thick, glossy, and deep chocolate brown in color.
Assemble and Bake the Pie
Pour the chocolate filling into the cooled crust, spreading it evenly. Use a spoon to create gentle swirls in the filling for that classic Hershey's Creme look. Bake at 350°F for 25-30 minutes until the filling is set but still slightly jiggly in the center—this ensures a creamy texture when chilled.
Let the pie cool completely at room temperature, then refrigerate for at least 4 hours or overnight. The longer it chills, the firmer the filling becomes, making it easier to slice. This waiting period also allows the flavors to meld perfectly.
Add the Topping and Garnish
Just before serving, whip the 1 cup whipped cream until soft peaks form. Spread it evenly over the chilled pie filling. Sprinkle the top with 0.25 cup dark chocolate shavings for a decorative touch and extra chocolate flavor. Serve slices immediately for the best texture—this pie is all about that creamy, fudgy contrast!
Here's the thing—this pie tastes even better the next day when the filling has fully set. The crisp oat crust holds up beautifully against the rich chocolate filling, and those swirls? They're the star of the show. Enjoy with a scoop of vanilla ice cream for the ultimate Hershey's Creme experience!
Pro Tips For Making Hershey Creme Pie
- Toast the Oats: Spread your quick oats on a baking sheet and toast them in a 350°F (175°C) oven for 5–7 minutes until they smell nutty. I learned this the hard way—untosted oats make the crust gummy instead of crisp. (Yes, even if you're impatient like me.)
- Whisk Eggs Cold: Beat your eggs straight from the fridge—they’ll emulsify better with the butter and sugar. I used to use room-temp eggs, and the filling always ended up too thin. Cold eggs = thicker, richer texture.
- Skip the Overmixing: Stir the egg mixture just until combined—lumps are fine. Overmixing adds air, which makes the filling watery when baked. Trust me, no one will notice the tiny lumps.
- Chill Before Slicing: Let the pie sit at room temp for 10 minutes after baking, then refrigerate for at least 2 hours. Cutting too soon gives you a messy, crumbly slice—waiting guarantees clean pieces. (Your future self will thank you.)
Storing and reheating this recipe
Refrigerator Storage
Store your Hershey's Creme Pie in an airtight container with the whipped cream layer sealed separately to prevent sogginess. The crust stays crisp for up to 2 days when properly stored at 40°F or below, while the filling remains perfect for 3 full days.
I like using glass Pyrex containers because they keep the pie looking fresh and make reheating easier if needed. Just remember to cover the pie completely—exposed chocolate can develop a skin. 🧊
Freezer Prep
For longer storage, assemble the pie (without baking) and freeze it in a 9-inch pie dish wrapped tightly in plastic wrap followed by aluminum foil. This method preserves the crust's texture and prevents freezer burn. Thaw overnight in the fridge before baking—never at room temperature to avoid melting.
The filling can also be prepped ahead and frozen in a freezer-safe bag for up to 1 month. Just bake straight from frozen, adding 5 extra minutes to the baking time. ❄️
Reheating Leftovers
If you're lucky enough to have leftovers, warm individual slices in the microwave for 15-20 seconds on 50% power to maintain the creamy texture.
For a stovetop approach, place slices on a non-stick skillet over low heat for 2-3 minutes—just enough to soften the whipped cream without turning the chocolate filling grainy. The crust will lose some crispness but still taste amazing. 🔥
Crust Revival
If the oat crust loses its crunch after storage, pop it back in the oven at 300°F for 5-7 minutes to restore crispness. This works surprisingly well—just cover the filling with foil to prevent it from drying out.
For extra crunch, sprinkle a few crushed graham crackers on top before reheating. The filling will soften slightly but still deliver that rich Hershey's flavor. 💡
Make-Ahead Baking
Assemble the pie (crust + filling) up to 24 hours ahead and refrigerate before baking. This gives the flavors more time to meld, and the crust holds its shape better.
For a freezer-friendly baked pie, bake it as directed, then cool completely before wrapping tightly in plastic wrap and foil. It'll keep for up to 2 months—perfect for holiday gifts or unexpected dessert cravings. Just thaw in the fridge overnight before serving. 🎁
Whipped Cream Refresh
If the whipped cream looks flat after storage, simply re-whip it with a hand mixer for 30 seconds before serving. For extra stability, add 1 tsp powdered sugar while whipping.
Avoid microwaving the whipped cream—it'll turn rubbery. Instead, serve the pie slightly warm (if reheated) with fresh whipped cream on top for that restaurant-quality finish. 🍦
Nutrition facts
Frequently asked questions
Why does my oat crust turn out crumbly instead of crispy?
The key is in the butter—it needs to stay cold while processing. If it melts too quickly, the crust loses structure. Pulse the oats, butter, and sugar in short bursts (about 10-12 pulses total) to keep everything chilled. Also, press the crust firmly into the pie dish before baking—this creates a solid base that holds its shape.
Can I make this pie without a food processor?
Mix the 2 cups oats, 1 cup cold butter, and 0.75 cup sugar by hand in a large bowl using a fork or your fingers. The texture will be slightly coarser but still delicious. Press the mixture firmly into the pie dish and bake as directed. For extra binding, add 1 tablespoon milk to the dry ingredients.
How do I fix a runny chocolate filling?
If your filling is too thin after baking, it likely didn't thicken enough during cooking. Next time, whisk the cream mixture over medium heat for an extra 1-2 minutes until it coats the back of a spoon. For a quick fix, chill the pie longer (up to 6 hours)—the filling will firm up naturally. If it's still too soft, sprinkle a pinch of cornstarch mixed with water over the top and rebake at 325°F for 10 minutes.
What's the best way to serve this pie for a crowd?
For large gatherings, bake two pies and assemble them in a 9x13-inch baking dish instead of individual pie plates. This creates a sheet-pan version that's easier to slice and serve. Garnish with extra whipped cream and chocolate shavings, then chill until firm. Serve with vanilla ice cream or caramel sauce for dipping—both pair perfectly with the rich chocolate flavor.
Can I substitute the oat crust for something else?
For a classic pie crust, use a 9-inch double crust (top and bottom). Press it into the dish, prick the bottom with a fork, and bake for 10 minutes at 350°F before adding the filling. For a no-bake option, try a graham cracker crust—crush 1.5 cups graham crackers with 0.5 cup melted butter and press into the dish. Both alternatives work, but the oat crust gives that signature crunch.