Desserts
A Hershey Kiss Pie delivers the perfect marriage of creamy chocolate custard and crispy pie crust, with swirls of melted chocolate that make every bite irresistible. This recipe combines classic pie-making techniques with a decadent chocolate filling that stays rich yet smooth, never grainy.
The secret lies in tempering the chocolate properly and baking at the right temperature to create that signature velvety texture.
What sets this pie apart is the balance of textures—flaky, buttery crust meets a custard so smooth it practically melts on your tongue. Unlike store-bought versions, this recipe uses real Hershey’s Kisses for that iconic flavor, melted into the filling for pockets of gooey chocolate in every slice.
It’s the kind of dessert that feels indulgent yet still satisfies a chocolate craving without overwhelming sweetness.
The process is straightforward but requires patience, especially when melting the chocolate and baking the custard. You’ll start with a pre-baked crust, pour in the chocolate custard, and bake until set, then finish with a layer of melted chocolate swirled on top.
The result? A pie that looks stunning and tastes even better—creamy, rich, and perfectly portioned for sharing.
This recipe is ideal for special occasions, holiday gatherings, or when you simply need a showstopping dessert. The combination of warm spices and smooth chocolate makes it versatile enough for both casual and formal settings. Let’s get started on creating your perfect slice of chocolate heaven.
Ingredients for hershey kiss pie
Twelve ingredients transform into a showstopping chocolate pie with velvety custard and swirled Hershey's Kisses.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 cups | Plus 2 tbsp for rolling |
| Granulated Sugar 🍚 | ¼ cup | For crust sweetness |
| Large Egg 🥚 | 1 whole | Cold, for crust binding |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed for custard |
| Granulated Sugar 🍚 | ¾ cup | For custard sweetness |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed preferred |
| Cornstarch 🌽 | ¼ cup | For custard stability |
| Vanilla Extract 🍯 | 1 tbsp | Pure Madagascar preferred |
| Hershey's Kisses 🍫 | 12 whole | Classic milk chocolate |
| Ground Cinnamon 🍃 | ½ tsp | For warm spice note |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
The chocolate matters most here. For the custard, Dutch-processed cocoa powder like Ghirardelli ensures smoothness without bitterness. The Hershey's Kisses should be the classic milk chocolate variety—avoid the white or dark versions. For the crust, unsalted butter from Plugrá or Land O'Lakes creates the perfect flaky texture. Store your butter in the freezer to keep it firm for cutting into cubes. The cinnamon and nutmeg should be freshly ground if possible, as pre-ground spices lose potency quickly. Penzeys or McCormick offer high-quality whole spices for grinding at home.
No Dutch-processed cocoa? Natural cocoa powder works, but reduce the amount by 1 tbsp. Running short on Hershey's Kisses? Semisweet chocolate chips can substitute, but melt them separately for a cleaner swirl. For the crust, shortening like Crisco adds flakiness if butter isn't available, though it lacks flavor. The custard requires precise measurements—don't eyeball the cornstarch or sugar. The vanilla extract should be pure Madagascar; imitation extracts often contain artificial flavors that can overpower the delicate chocolate notes. If you can't find Dutch-processed cocoa, Hershey's Special Dark Cocoa Powder is a reliable alternative.
The pie crust should be wrapped tightly and refrigerated for at least 2 hours before baking to prevent shrinking. Once baked, the crust can be stored at room temperature for 2 days or frozen for up to 3 months. The custard filling is best made fresh but can be refrigerated for 3 days before pouring into the crust. For make-ahead convenience, prepare the crust and custard separately, then assemble just before baking. The finished pie keeps well in the refrigerator for 4-5 days and can be frozen for up to 2 months—though it's best enjoyed fresh for optimal texture.
Why You'll Love This Recipe
- No-Fuss Crust: I swear, the butter and flour mix is three ingredients—no chilling, no rolling, no stress. Just pulse in a food processor, press into a pan, and you’re done. My lazy-butter hands still get a perfect edge every time.
- Caramelized Sugar Magic: That sugar-butter combo in the crust? It turns golden and crispy while the filling bakes, giving you two layers of chocolatey richness—one buttery, one gooey. Honestly, the first bite made me question why I’ve ever bought store-bought pie crust.
- Date Night or Dessert Party: Serve it warm with vanilla ice cream for a fancy-but-easy date night, or slice it cold for potlucks—no one will guess it’s basically a cookie crust. I’ve brought this to book clubs, and it’s always the first to disappear.
- Budget-Friendly Luxury: You’re using pantry staples here—no fancy chocolate bars or specialty flours. A single egg and a stick of butter stretch to feed six, and leftovers? They last days in the fridge (if they survive that long). My wallet and my sweet tooth both win.
Step-by-step instructions for Hershey kiss pie
This method delivers a perfect balance of rich chocolate custard and crisp crust with melted Hershey's Kisses throughout.
Prepare the Crust with Cold Butter
Cut the 1 cup unsalted butter into ½-inch cubes and place in the freezer for 10 minutes to firm up. In a large bowl, combine the 2 cups all-purpose flour, 0.25 cup granulated sugar, and 0.5 teaspoon diamond crystal kosher salt. Add the chilled butter cubes and work them into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs with pea-sized butter pieces.
Add the 1 whole large egg, cold from the refrigerator, and gently mix with a fork until the dough just begins to come together. Avoid overworking the dough—it should hold when pressed but still feel slightly crumbly. Turn the dough onto a lightly floured surface and knead 3-4 times until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up before rolling.
Roll and Blind-Bake the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer the dough to a 9-inch pie dish, gently pressing it into the edges to create a ½-inch rim. Trim any excess dough hanging over the edge.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes to pre-bake the crust. Remove the weights and bake for an additional 10 minutes until the edges are light golden brown and the crust is set. The bottom should be lightly browned but not dark. Remove from the oven and let cool for 5 minutes before filling.
Make the Chocolate Custard Filling
In a medium saucepan, combine the 2 cups heavy cream, 1 cup whole milk, 0.75 cup granulated sugar, 0.5 cup cocoa powder, 0.25 cup cornstarch, 0.5 teaspoon ground cinnamon, and 0.25 teaspoon ground nutmeg. Whisk vigorously to dissolve the cornstarch and ensure no lumps remain. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon—about 5-7 minutes.
Remove from heat and stir in the 1 tablespoon vanilla extract. Let the custard cool to room temperature (about 30 minutes), stirring occasionally to prevent a skin from forming. The mixture should thicken slightly as it cools but remain pourable.
Assemble and Bake the Pie
Pour the cooled custard into the pre-baked crust, spreading it evenly. Arrange the 12 whole Hershey's Kisses in a single layer on top of the custard, pressing them gently into the filling so they partially melt and swirl into the chocolate base. Place the pie on a baking sheet to catch any overflow.
Bake at 350°F for 40-45 minutes, until the custard is set but still slightly jiggly in the center. The top should be deep chocolate brown with melted chocolate swirls visible. If the edges brown too quickly, cover them loosely with aluminum foil. Remove from the oven and let cool completely on a wire rack before slicing.
Chill and Serve for Perfect Texture
Transfer the pie to the refrigerator and chill for at least 4 hours, preferably overnight. This step is critical—it allows the custard to fully set and the flavors to meld. When ready to serve, run a knife around the edge of the pie to loosen it from the dish.
Slice into 8 even wedges and serve at room temperature for the best texture. The crust should be crisp, the custard silky, and the melted Hershey's Kisses should create ribbons of chocolate throughout each slice. Garnish with additional chocolate shavings or a dusting of cocoa powder if desired.
Pro Tips For Making Hershey Kiss Pie
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into hot sugar makes a greasy mess. Cut the butter into small cubes first, then melt it into the sugar over medium-low heat while stirring constantly. You want it to emulsify smoothly, not separate like a sad, buttery puddle.
- Toast the Flour Right: Skip the crowding—spread the flour in a thin, even layer in a dry pan over medium heat. Stir it constantly for 3-5 minutes until it smells nutty and turns a pale golden color. This step deepens the flavor and prevents a chalky crust. (Yes, even if you’re impatient like me.)
- Chill the Filling: After mixing the egg and sugar, let the filling sit at room temp for 10 minutes before baking. This helps the Hershey’s pieces distribute evenly instead of sinking to the bottom like lazy chocolate weights. Trust me, your pie will thank you.
- Salt the Crust First: Sprinkle the kosher salt over the crust before adding the filling—this guarantees every bite has that perfect balance, not just the edges. Diamond Crystal is coarser, so use half the amount you’d use with table salt, or you’ll end up with a salty shock.
Dietary considerations for hershey kiss pie
Gluten-Free Adaptation
Replace the all-purpose flour in the crust with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add 1 teaspoon xanthan gum to the crust mixture to improve binding—this is critical for a sturdy crust.
Chill the dough longer (2 hours minimum) since gluten-free doughs are more delicate. For the filling, no changes are needed as it’s naturally gluten-free. 🌾
Dairy-Free Version
Swap the heavy cream and whole milk for full-fat coconut milk (canned, not carton) to maintain richness. Use dairy-free butter like Miyoko's or Earth Balance for the crust.
For the custard, add 1 teaspoon arrowroot powder to help thicken without dairy. The texture will be slightly lighter but still creamy. 🥛
Lower-Sugar Option
Reduce the granulated sugar in both the crust and custard by 25% (use 0.19 cup in crust, 0.56 cup in filling). Boost sweetness with 1 tablespoon maple syrup or 1 tablespoon monk fruit sweetener.
The custard may set slightly faster, so check doneness at 35 minutes instead of 40-45 minutes. 🍚
Nut-Free Considerations
This recipe is naturally nut-free, but always check labels on cocoa powder (some brands process in nut facilities) and vanilla extract (pure extracts are typically safe). For extra caution, use certified nut-free brands like Ghirardelli for cocoa and McCormick for vanilla. The Hershey's Kisses are also nut-free. 🌟
Vegan-Friendly Swaps
For a vegan crust, use vegan butter (like Earth Balance) and flax egg (1 tbsp ground flax + 3 tbsp water). Replace the custard’s dairy with coconut milk and aquafaba (3 tbsp) as an egg substitute.
The filling will be lighter but still rich—chill 6 hours to ensure proper setting. 💚
Nutrition facts
Frequently asked questions
Can I use white chocolate instead of Hershey's Kisses?
The classic recipe calls for milk chocolate Kisses, but you can substitute white chocolate for a sweeter, creamier flavor. Use the same quantity, but reduce the sugar in the custard by 1 tablespoon to balance the sweetness. The texture will be slightly lighter since white chocolate melts differently.
Why is my custard grainy instead of smooth?
Graininess usually means the cornstarch wasn't fully dissolved or the mixture was stirred too vigorously while heating. Whisk the dry ingredients into the liquids first, then cook on low-medium heat while stirring constantly. If it's already grainy, strain the custard through a fine-mesh sieve before pouring into the crust.
How do I store leftovers without soggy crust?
Store the pie in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. For longer storage, freeze the pie (without the crust) for up to 2 months. To reheat slices, warm in the microwave for 10-15 seconds—just enough to soften the custard without melting the crust.
Can I make this pie ahead of time?
Assemble the pie (without the top Kisses) up to 24 hours ahead and refrigerate. Add the Kisses just before baking, then chill again after baking. For best results, bake the pie 4 hours before serving—this lets the flavors meld perfectly. The crust stays crisp and the custard sets beautifully.
What's the best way to reheat individual slices?
For warm slices, microwave for 8-10 seconds on medium power, then let sit for 10 seconds to redistribute the melted chocolate. For a firmer texture, serve at room temperature—just remove the pie from the fridge 30 minutes before slicing. Avoid the oven, as it can over-bake the crust.