Description
Listen, if you know, you KNOW. Burger King’s Hershey Sundae Pie was that legendary fast food dessert that some brilliant person decided to discontinue, causing widespread mourning and desperate internet searches for copycat recipes. Well, we’re bringing it back from the dead, and honestly? This homemade version is better than the original. We’re talking a chocolate cookie crust, a layer of rich chocolate pudding, a layer of vanilla cream, all topped with whipped cream and a mountain of Hershey’s chocolate shavings. It’s basically every chocolate lover’s fever dream in pie form. The crust is crunchy, the chocolate layer is silky, the vanilla cream is fluffy, and the whipped cream situation on top is completely excessive in the best way. I made this for a dinner party once and someone literally started crying tears of joy over discontinued fast food nostalgia. Another person asked if I could make one for their wedding. This pie inspires emotional breakdowns and marriage proposals.
Ingredients
For the Chocolate Cookie Crust:
- 24 Oreo cookies (or chocolate sandwich cookies), filling removed
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Chocolate Layer:
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold whole milk
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the Vanilla Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream, whipped to stiff peaks
For the Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 full-size Hershey’s chocolate bars, for shaving
- Chocolate syrup for drizzling (optional but recommended)
Equipment:
- 9-inch pie pan
- Food processor or ziplock bag + rolling pin
- Electric mixer
- Mixing bowls
- Vegetable peeler or knife for chocolate shavings
- Piping bag (optional for fancy whipped cream)
Instructions
Preheat your oven to 350°F (175°C).
Separate the Oreos and scrape off the filling (eat it, toss it, whatever—we just need the cookies).
In a food processor, pulse the chocolate cookies until they’re fine crumbs. No food processor? Put them in a ziplock bag and smash them with a rolling pin. Channel your rage. Make them dust.
Mix the cookie crumbs with melted butter and sugar until the mixture looks like wet sand. Every crumb should be coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to really compact it. A loose crust will fall apart when you slice the pie.
Bake for 8-10 minutes just to set it. Let cool completely before adding filling. Like, actually completely cool. Don’t rush this.
In a large bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes. It’ll start to thicken immediately. Keep whisking until it’s thick and smooth.
In a separate bowl, whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla until stiff peaks form. This takes 2-3 minutes with an electric mixer.
Gently fold the whipped cream into the chocolate pudding. This lightens it and makes it fluffy instead of dense. Use a spatula and fold gently—don’t deflate all that air you just whipped in.
Pour the chocolate mixture into the cooled crust and spread it evenly with a spatula. It should fill about half the pie.
Refrigerate for 30 minutes to let it set while you make the next layer.
In a large bowl, beat the softened cream cheese with an electric mixer for 2-3 minutes until smooth and fluffy. Make sure there are no lumps.
Add powdered sugar and vanilla extract. Beat until combined.
In a separate bowl, whip 1 1/2 cups of heavy cream until stiff peaks form. This takes 3-4 minutes.
Fold the whipped cream into the cream cheese mixture in three additions. Fold gently to keep it light and airy.
Carefully spread the vanilla cream layer over the set chocolate layer. Use a spatula to smooth it out. Be gentle so you don’t disturb the chocolate layer underneath.
Refrigerate the entire pie for at least 4 hours, or overnight. It needs time to set completely. Do not skip this or you’ll have soup.
When you’re ready to serve (or up to 4 hours before), make the final whipped cream topping.
In a large bowl, whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. This should be thick enough to hold its shape.
Spread or pipe the whipped cream over the top of the pie. You can spread it smooth with a spatula, or use a piping bag with a star tip to make fancy rosettes. Go wild. Make it dramatic.
This is where the magic happens. Take your Hershey’s chocolate bars and use a vegetable peeler to create chocolate shavings. Hold the chocolate bar over the pie and peel off shavings, letting them fall naturally on top.
Cover the entire top with chocolate shavings. Be generous. This is not the time for minimalism.
If you want extra drama (and you should), drizzle chocolate syrup over the whole thing in a crisscross pattern.
Refrigerate for at least 30 minutes to let everything set before slicing. This also helps the chocolate shavings stick.
Use a sharp knife dipped in hot water (wipe it dry between cuts) for clean slices. This pie has layers that want to stick to the knife, so the hot knife trick really helps.
Serve immediately. This pie is best cold, straight from the fridge.
Watch people’s eyes roll back in their heads. Accept compliments graciously. Pretend it was hard to make.
Notes
This pie is already over-the-top, but here are some ideas:
- Serve with extra chocolate syrup for drizzling
- Add a scoop of vanilla ice cream on the side
- Dust with cocoa powder for extra chocolate intensity
- Serve with hot coffee or cold milk
- Garnish with fresh strawberries for color contrast
- Make it mini in individual jars or ramekins
- Top each slice with a cherry for that sundae effect
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~485 kcal
- Sugar: ~32g
- Sodium: ~260mg
- Fat: ~34g
- Carbohydrates: ~42g
- Protein: ~5g