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Chocolate Bavarian Pie


5 hours
Skill Level
1 pie

Want a classic German chocolate dessert that’s easy to make? Serve this delicious chilled Bavarian chocolate pie with a cup of hot coffee or a glass of cold milk. It's the ideal dessert for chocolate lovers.

Ingredients & Directions

Prep Time
23 minutes
Cool Time
1 hour 30 minutes
Chill Time
3 hours


  • 1 envelope
    unflavored gelatin
  • 1-3/4 cups
    milk, divided
  • 2/3 cup
  • 6 Tbsps
    HERSHEY'S Cocoa
  • 1 Tbsp
    light corn syrup
  • 2 Tbsps
  • 3/4 tsp
    vanilla extract
  • 1 cup
    whipped cream (1/2 pt.) cold
  • 1
    pie crust or crumb crust baked(9-inch), cooled
  • 1/4 cup
    HERSHEY'S Syrup

Step-By-Step Directions

Equipment Needed 
saucepan saucepan
stovetop stovetop
bowl bowl
measuring cups measuring cups
refrigerator refrigerator
mixing bowl mixing bowl
mixer mixer
freezer (optional) freezer (optional)

Sprinkle gelatin over 1 cup milk in medium saucepan; stand several minutes to soften.


Stir together sugar and cocoa; add to milk mixture. Add corn syrup. Cook, stirring constantly, until mixture boils. Remove from heat. Add butter; stir until melted. Stir in remaining 3/4 cup milk and vanilla. Pour into large bowl. Cool; refrigerate until almost set.


Beat whipping cream in small bowl on high speed of mixer until stiff. Beat chocolate mixture on medium speed until smooth. On low speed, add whipped cream to chocolate mixture, beating just until blended. Pour into prepared crust; refrigerate* until set, at least 3 hours. Just before serving, drizzle each pie slice with chocolate syrup. Cover; refrigerate leftover pie.


Frozen Chocolate  Bavarian Pie: Freeze pie 4 to 6 hours or overnight. Remove from freezer 10 to 15 minutes before serving.

Additional questions?