***Edited 4/2023 to make the cream cheese layer a bit sweeter***
Back in the early 2000’s, my dad and I loved to get Burger King as a special treat, which wasn’t complete without a delicious Hershey’s Sundae Pie for dessert. You know, the one that comes in the little triangular box? This was long before you could get the whole Edward’s frozen pie at the grocery store. But the cookie crust meant it isn’t gluten-free, and I wanted to make my own version that my whole family could enjoy.
I actually lived in Hershey, Pennsylvania for about a year, when my husband was a Software Developer at the Hershey Company. It was quite an experience, and it really did smell like chocolate on certain days! I loved the lamp posts shaped like Hershey Kisses, the theme park, the beautiful Hershey Gardens, and even getting to volunteer at one of the factories to make chocolate bars for charity (it is REALLY hard to get all the air bubbles out of chocolate). So Hershey’s chocolate will always have a special place in my heart, and of course, my stomach!
This recipe took a few tries and I kept simplifying the recipe to make it as easy as possible and require fewer ingredients. Feel free to share the recipe as much as you like, but please do credit the source!
I even prefer my homemade version now because it’s GF, and because it has real whipped cream (instead of whipped oil…I may be a bit of a whipped cream snob). I also like using the dark syrup specifically, for an extra rich chocolatey flavor, and of course cherries on top, because they are adorable and because they make it like a sundae.
If the recipe makes more than what will fit in your pie pan, don’t panic! Layer some extra filling into cups and it’s still a nice dessert.
— Ingredients —
Crust (Regular)
Pre-made Oreo Crust
Crust (gluten-free)
5 Tbsp. Butter, melted
1 Package (10.5 oz) Great Value (Walmart brand) chocolate cookies (or GF Oreos)
Filling
1 Package (8 oz.) Cream Cheese, softened
3.5 c. Heavy Whipping Cream
2/3 + 1/2 c. Powdered Sugar
1 Tsp. Vanilla extract, divided
2/3 c. (+ drizzle) Hershey’s Special Dark Syrup
1 c. Mini Chocolate Chips
Caramel Syrup & Maraschino Cherries (optional, for top)
— Instructions —
Preheat oven to 350 degrees.
Crust
Remove filling from cookies and blend the cookies in a blender.
Mix in a bowl with melted butter.
Press into pie dish & bake 5 minutes.
Set aside to cool.
Filling Layer 1
Beat cream cheese, 1 c. cream, 2/3 c. powdered sugar & 1/2 tsp. vanilla extract until smooth. Spread in crust.
Filling Layer 2
Beat 1.5 c. cream & 2/3 c. Hershey’s Syrup until fluffy. Mix in 3/4 c. chocolate chips. Add on top of first layer.
Topping
Beat 1 c. cream, 1/2 c. powdered sugar & 1/2 tsp. vanilla extract. Spread on top. Drizzle chocolate syrup (and caramel syrup if desired) & sprinkle chocolate chips.
Keep refrigerated and enjoy!
How did yours turn out? Let me know with a comment!
