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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Quick and Easy

Creamy Milk Chocolate Pudding Pie


9 hours
Skill Level
1 pie

This no-bake recipe is ready for prime time enjoyment. It’s a homemade, creamy, milk chocolate pudding pie, starring HERSHEY'S Milk Chocolate Bars and HERSHEY’S Cocoa. Bravo! Two thumbs up! Five stars!

Ingredients & Directions


  • 5
    HERSHEY'S Milk Chocolate Bar (1.55 oz. each)
  • 2/3 cup
  • 6 Tbsps
  • 1/2 tsp
  • 4
    egg yolks
  • 3 cups
  • 2 Tbsps
    butter or margarine, softened
  • 1 Tbsp
    vanilla extract
  • 1
    crumb crust, packaged (6 oz.)
  • 1 cup
    sweetened whipped cream or whipped topping
  • 2 Tbsps
    HERSHEY'S Cocoa
  • HERSHEY'S Milk Chocolate Bar (1.55 oz.) Additional, cut into sections along score lines (optional)

Step-By-Step Directions

Equipment Needed 
pot saucepan
oven stovetop
mixing bowl mixing bowl
measuring cup measuring cups
rubber scraper rubber scraper
cloth paper plastic wrap
refrigerator refrigerator

Remove wrappers from chocolate bars; break into pieces and set aside. Stir together sugar, cornstarch, cocoa and salt in 2-quart saucepan. Combine egg yolks and milk in bowl or container with pouring spout. Gradually blend milk mixture into sugar mixture.


Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add chocolate bar pieces; stir until melted and mixture is well blended. Pour into crumb crust; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Remove plastic wrap and garnish with whipped cream and chocolate bar sections, if desired. Cover; refrigerate leftovers.

Baking Tip

A baked pastry crust can be used in place of crumb crust.

Additional questions?