This is the easiest pie to make. And it’s only 3 store-bought ingredients. A giant Hershey’s bar (7 ounce bar), a tub of Cool Whip, and a ready-made graham cracker crust. If you like chocolate and you like easy, you should definitely try this recipe out.
There are several steps that require some waiting so that’s the only real planning you need to do. First, make sure your Cool Whip is thawed out in the refrigerator and then set it out on counter to bring it to room temperature. This step takes several hours (depending on the temperature of your room). Go take a shower or read a book while you wait for the Cool Whip to become room temperature. I’m sure that you can figure out something to do, right?!
Next, preheat oven to 200F. Yes, to 200. It’s a very low temp. Put your gigantic Hershey bar (they sell these in the candy section of the supermarket) on a piece of foil (for easy clean up) and a cookie sheet. When I’m feeling lazy, I’ve just put it on foil in the oven. But be careful getting it out and transporting it like that because it will make quite the mess if you spill it. And then your laziness didn’t help you out at all. Heat for 5 minutes at 200. The Hershey’s bar will still be completely intact-just soft.
Third, mix the melted/softened Hershey’s bar with the Cool Whip. Again, if you want to be lazy, you can scrape the Hershey’s bar right into the cool whip container. But again, this can be really messy if you’re not careful because it gets really full. I always do it this way but I also always make a little bit of a mess. But I’m ok with that. If your not, and if you want, you can combine the Hershey’s and Cool Whip in a different bowl.
Fourth, scoop the Hershey/Cool Whip mixture into the graham cracker crust. Smooth out the top.
Finally, refrigerate the pie for approximately 4 hours. If you’re impatient, you can put it in the freezer for a little bit to speed up the process. That’s it. Your pie is done.
If you want to make it fancier, you can drizzle chocolate across the top. You can also top it with additional Cool Whip or whip up some heavy whipping cream to put on top. That would make it even fancier. But if you want to stick with a simple recipe, just make it as is. You’ll love it and so will your peeps!
Side note: If you can’t find the large Hershey’s bar, you can use the normal size ones. You’ll just need to use three of them.
Prep Time | 5 minutes |
Passive Time | 4 hours |
Servings |
slices
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- 1 gigantic Hershey's bar 7 ounce bar
- 1 tub Cool Whip
- 1 graham cracker crust
Ingredients
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- Set out Cool Whip to warm up to room temperature. Preheat oven to 200F.
- Heat Hershey's bar in the oven for 5 minutes.
- Combine softened Hershey's bar with room temperature Cool Whip until fully combined.
- Scoop Hershey's/Cool Whip mixture into graham cracker crust.
- Refrigerate for approximately 4 hours.
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