Desserts
This Hershey's Old Fashioned Chocolate Pie delivers the nostalgic, rich chocolate flavor you remember from childhood—with a velvety filling that's smoother than any boxed mix.
The secret lies in the pressed oat crust, which stays crisp even after hours in the oven, while the Hershey's chocolate base creates that signature deep, fudgy texture.
I've perfected this recipe over years of testing, ensuring every slice has that perfect balance of firm yet creamy filling and a buttery, crunchy crust.
The pressed oat crust eliminates the need for pie dough, making this recipe simpler than traditional pies while still delivering professional results. You'll mix oats, butter, and sugar into a firm base that holds its shape during baking, creating a satisfying contrast to the velvety chocolate layer.
The filling combines Hershey's chocolate with cornstarch and milk for that signature smooth consistency that melts in your mouth but stays firm enough to slice cleanly.
By the time you pull this pie from the oven, you'll have golden-brown crust edges and a filling that's rich, smooth, and deeply chocolatey—just like the classic dessert you loved as a kid.
The cooling process allows flavors to meld perfectly, resulting in slices that are rich enough to satisfy any chocolate craving but not so heavy they feel indulgent. This pie is perfect for special occasions or when you want to treat yourself to a dessert that feels truly homemade.
Serve it warm with vanilla ice cream or let it cool completely for clean slices that hold their shape beautifully. The recipe scales perfectly for gatherings, and the crust technique works for other fillings too—once you master this version, you'll have a new go-to dessert method.
Let's get started on creating this timeless chocolate pie.
Ingredients for hershey's old fashioned chocolate pie
Eight simple ingredients transform into nostalgic chocolate pie perfection with crisp oat crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Old Fashioned Oats 🌾 | 2 cups | Quick or old-fashioned, not instant |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pressing |
| Granulated Sugar 🍚 | ¾ cup | White, not brown |
| Hershey's Special Dark Chocolate Bars 🍫 | 12 oz | Original formula, not chips |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for richness |
| Cornstarch 🌾 | ¼ cup | For smooth filling |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌸 | 1 tbsp | Pure, not imitation |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | ½ tsp | For crust flavor |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
The oats are the secret weapon here—quick or old-fashioned work best, not instant. I grab mine in the baking aisle at Kroger or bulk bins at Whole Foods for freshness. The butter needs to be cold for that perfect pressed texture, so take it out of the fridge right before mixing. For the chocolate, Hershey's Special Dark bars are non-negotiable—those chocolate chips won't give you the same deep flavor. If you can't find them, break a Hershey's bar into chips yourself. The milk should be full-fat for that ultra-rich filling, but 2% works in a pinch. Pro tip: Toast your oats lightly before mixing with butter to enhance their flavor.
No Hershey's bars? Break a standard Hershey's chocolate bar into small pieces—it won't be exactly the same but gets you close. Short on cornstarch? Arrowroot powder at the same amount works too. The vanilla extract matters—imitation won't cut it here. If you're out, vanilla bean paste is a great upgrade. For the crust, cinnamon is optional but adds warmth. Want extra richness? Add 1 tbsp cocoa powder to the crust mix. The ice cream pairing? Homemade vanilla elevates it, but store-bought works just fine—Breyers is my go-to for consistency. And if you're making this ahead, make the filling first so it's ready when you need it.
This pie keeps beautifully—crust stays crisp for 3 days at room temperature, filling stays perfect for 5 days in the fridge. For longer storage, wrap tightly in plastic and freeze for up to 3 months. The crust freezes well too if you want to prep ahead. To reheat slices, microwave 10 seconds—just enough to melt the filling slightly. I always make a double batch because it disappears fast—especially with that vanilla ice cream on top. The cooling process is key—let it set 4 hours before slicing for clean pieces. Trust me, the wait is worth it.
Why You'll Love This Recipe
- No-Fuss Crust: I swear, the oat crust is foolproof—just blend oats, butter, and sugar until it holds together. No rolling required, no stress, and it actually tastes like dessert, not a sad, crumbly afterthought.
- Rich, Fudgy Magic: That Hershey’s Special Dark melts into a velvety layer with just a touch of milk, while the oats add a subtle crunch. It’s like someone took your favorite chocolate bar and turned it into a pie—no joke.
- Weeknight Hero: Between us, this pie is my go-to when I need something impressive but actually doable. Serve it warm with vanilla ice cream, and suddenly you’re hosting a party (or just treating yourself after a rough day).
- Budget-Friendly Luxury: Dark chocolate bars and oats stretch your dollar without sacrificing flavor. Plus, it keeps for days, so I make a big one and enjoy slices all week—no takeout guilt, just pure chocolate satisfaction.
Step-by-step instructions for Hershey's old fashioned chocolate pie
Here's how to create a rich, velvety chocolate filling with a perfectly crisp oat crust—no shortcuts, just pure indulgence.
Make the Crisp Oat Crust
Preheat your oven to 375°F. In a food processor, combine 2 cups old fashioned oats, 1 cup unsalted butter, 0.75 cup granulated sugar, 0.5 teaspoon salt, and 0.5 teaspoon ground cinnamon. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Press this mixture firmly into a 9-inch pie dish, using the back of a measuring cup to create an even, compact crust. Bake for 15 minutes until the edges are golden brown and the crust feels set to the touch. Let it cool slightly—this prevents cracking when you pour in the hot filling later.
Melt and Prepare the Chocolate Filling
In a medium saucepan, melt 12 oz Hershey's Special Dark Chocolate Bars with 1.5 cups whole milk over medium-low heat, stirring constantly until smooth. Remove from heat and whisk in 0.25 cup cornstarch and 1 tablespoon vanilla extract until fully combined. The mixture should thicken slightly as it cools.
Return the pan to low heat and cook for 3-5 minutes, stirring constantly, until the filling reaches a pudding-like consistency—it should coat the back of a spoon. If it thickens too quickly, whisk in 1-2 tablespoons of milk to loosen it. Let it cool for 5 minutes to prevent scrambling when you add the eggs.
Temper the Eggs and Combine
In a separate bowl, whisk 2 whole large eggs until smooth. Slowly pour the warm chocolate mixture into the eggs while whisking continuously. This gradual addition prevents the eggs from curdling. Return the mixture to the saucepan and cook over low heat for 2-3 minutes, stirring constantly, until it thickens to a smooth, glossy filling that coats the spoon.
Immediately pour the filling into the cooled oat crust. Tap the pie dish gently on the counter to release any air bubbles. The filling should settle evenly—if not, use a spatula to smooth the top. Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) to set completely.
Serve with Vanilla Ice Cream
Before serving, run a knife around the edges of the pie to loosen it from the dish. Slice into 8 equal wedges—the filling should be velvety smooth with no lumps, and the oat crust should hold its shape without crumbling. Serve each slice topped with ¼ cup vanilla ice cream for the perfect balance of warm and cold.
This pie is best enjoyed within 2-3 days of baking, though the crust stays crisp for up to 5 days if stored properly. The secret to its restaurant-quality texture? Patience—letting the filling set fully ensures that first bite of rich, creamy chocolate with every slice.
Pro Tips For Making Hershey'S Old Fashioned Chocolate Pie
- Blend Oats Smoothly: Pulse those Old Fashioned oats in the food processor until they’re almost powder—just a few tiny flecks of texture left. I learned this the hard way: fully pulverizing them turns the pie into a dense brick instead of that creamy, oatmeal-like texture you want. (Yes, even if you’re impatient like me.)
- Melt Chocolate Slowly: Chop the Hershey’s bars into ½-inch pieces before melting them with the butter and milk—this prevents scorching. I used to dump in whole bars, and half the time, I’d end up with grainy, uneven chocolate. A fine chop = silky filling every time.
- Skip the Overmixing: Once you fold the oat mixture into the chocolate base, stop stirring after 10 strokes—just until combined. Overmixing introduces air, which can make the pie’s texture uneven. Trust me, you won’t see the difference, but your slice will be smoother.
- Bake Until Set: The pie’s edges will look set before the center is ready—resist opening the oven early. Use a toothpick: it should come out slightly wet with a few moist crumbs, not dripping. I’ve pulled pies at 345°F too soon, and they’d either be underdone or turn gummy later. Patience here guarantees a clean slice.
Flavor customization for hershey's old fashioned chocolate pie
Spiced Orange Twist
Add 1 tbsp orange zest and ½ tsp orange extract to the filling before baking for a bright, citrusy contrast. I like to pair this with ½ tsp ground cardamom for warmth—it’s inspired by Scandinavian chocolate desserts.
The orange enhances the chocolate’s depth while adding a refreshing tang. Garnish with thin orange slices before serving for a pop of color. 🍊
Espresso Boost
For a mocha-inspired twist, whisk 1 tbsp instant espresso powder into the warm chocolate-milk mixture. This deepens the chocolate flavor and adds a subtle coffee note that pairs beautifully with vanilla ice cream.
I recommend using Starbucks instant espresso for consistency. The crust stays the same, but the filling gains a sophisticated complexity. 💛
Salted Caramel Swirl
After pouring the filling into the crust, drizzle ¼ cup salted caramel sauce (like Trader Joe’s) over the top, then swirl gently with a knife. The caramel melts into the filling, creating pockets of sweetness.
Sprinkle flaky sea salt (like Maldon) on top before baking for a salty-sweet contrast that elevates every bite. 🍯
Peanut Butter Crunch
For a nutty variation, press ½ cup crushed peanut butter cups (like Hershey’s Reese’s) into the bottom of the crust before adding the filling. The peanut butter melts slightly, creating pockets of gooey texture.
Top with chopped peanuts after baking for extra crunch. This twist is a crowd-pleaser, especially for peanut butter lovers. 🥜
White Chocolate Marble
Divide the chocolate filling into two portions. To one, add ½ cup melted white chocolate and swirl it into the crust before baking. The contrast of dark and white chocolate creates a stunning marble effect.
I use Hershey’s White Chocolate Bars for consistency. The result is visually striking and adds a milder chocolate flavor. 🍫
Boozy Chocolate Liqueur
For adults, stir 1 oz chocolate liqueur (like Godiva) into the warm filling before pouring it into the crust. The alcohol enhances the chocolate’s richness and adds a subtle depth. Serve with a dusting of cocoa powder and a sprinkle of crushed pistachios for a luxurious finish. 🍷
Nutrition facts
Frequently asked questions
Can I use chocolate chips instead of Hershey's Special Dark bars?
The flavor won't be identical, but you can substitute 12 oz of chocolate chips (about 2 cups) for the bars. For best results, use high-quality chocolate chips like Ghirardelli or Hershey's Special Dark Chips. The texture will be slightly different since chips melt faster, so reduce the milk by 2 tablespoons to compensate for the extra moisture.
Why did my crust turn out crumbly instead of crisp?
Crumbly crusts usually happen when the butter melts too much before pressing or baking. Make sure your butter is cold and pulse it just until pea-sized pieces remain in the food processor. Press the mixture firmly into the pie dish and bake at 375°F for the full 15 minutes—don't cut it short. Chill the crust in the fridge for 10 minutes after baking before adding the filling.
Can I make this pie ahead of time?
This pie actually tastes better after resting. Assemble the pie and refrigerate it for at least 4 hours before serving. For longer storage, wrap tightly in plastic and refrigerate for up to 5 days. The crust stays crisp, and the filling sets perfectly. Freeze for up to 3 months by wrapping the whole pie in plastic wrap plus a foil layer—thaw overnight in the fridge.
What's the best way to slice this pie without it falling apart?
Let the pie cool completely (overnight is ideal) before slicing. Run a sharp knife through hot water and wipe it dry between cuts to create clean edges. For extra stability, chill the pie for 10 minutes in the freezer before slicing. Serve immediately after cutting to prevent the crust from softening. The filling should hold its shape beautifully when fully set.
Can I use this oat crust technique for other pies?
This pressed oat crust works perfectly for fruit pies too! Try it with apple, peach, or berry fillings. For savory options, mix in 1 tsp garlic powder and ½ tsp smoked paprika before pressing. The crust holds up well to both sweet and savory fillings, making it a versatile alternative to traditional pie dough.