✔ Updated · now two-tone: vanilla cream and chocolate crème layers, new photos
Burger King's Hershey's Sundae Pie is a chilled two-tone pie, and my copycat Burger King Hershey pie recipe makes a whole one at home with no baking. Picture a dark cookie crust, a thick white vanilla cream layer and a milk-chocolate crème, finished with whipped cream and fudge.
At a glance
The one tip that matters: Chill the white vanilla layer for 30 minutes before the chocolate crème goes on, and spoon the chocolate on from the edges in. That is how you get the clean two-tone line.
Why You'll Love This Sundae Pie
- The real two-tone look: a white vanilla cream layer under a milk-chocolate crème, just like the slice you know.
- No oven needed: the crust and both layers set in the fridge.
- Great for parties: make it a day ahead and pipe the whipped cream on just before serving.
Is the Hershey's Sundae Pie Still on the Menu?
The Hershey's Sundae Pie has been a Burger King dessert for years, but availability varies by location and can change over time. Some restaurants carry it regularly, while others may not have it at all.
The quickest way to check is the Burger King app or website, which shows the menu for your local restaurant, or you can simply ask at the counter. If it isn't available near you, the no-bake recipe below gets you a whole pie at home.
What Is in Burger King's Hershey's Sundae Pie?
The restaurant pie is a chilled, two-tone slice: a chocolate cookie crust, a light vanilla crème layer, a chocolate crème layer on top, then whipped cream, a fudge drizzle and chocolate chips. My copycat version builds those same layers so you can see the white and the chocolate in every slice:
- Crust: chocolate cookie crumbs, melted butter and sugar, pressed firmly and chilled.
- Vanilla cream layer: cream cheese beaten with powdered sugar and vanilla, lightened with whipped topping. No cocoa, so it stays white.
- Chocolate crème layer: instant chocolate pudding made with a little less milk, then folded with whipped topping so it's light and creamy.
- Topping: a thin fudge glaze, whipped cream rosettes, a chocolate syrup drizzle and mini chocolate chips.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Press the crust hard. Pack the crumbs with the bottom of a flat glass, right up the sides, and give it the full 15 minutes in the freezer. Lucy loves doing the pressing, and I go round the edges after her.
- Keep the bottom layer white. The vanilla layer is just cream cheese, powdered sugar, vanilla and whipped topping. No cocoa! That white stripe is the whole look of this pie.
- Chill between layers. Give the vanilla layer 30 minutes in the fridge before the chocolate goes on. Spoon the chocolate crème on from the edges and spread it inward, and you'll get a sharp line instead of a muddy swirl.
- Fold, don't stir. Fold the whipped topping into both layers with a spatula. I learned this one the hard way: stirring knocks out the air and the layers turn dense instead of crème-like.
- Glaze thin, pipe last. Warm the fudge just enough to spread and keep it thin so it sets glossy. Pipe the whipped cream rosettes right before serving, and cut with a hot, dry knife. Max always claims the slice with the most rosettes.
Copycat Burger King Hershey’s Sundae Pie
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minutesA no-bake, copycat Burger King Hershey’s Sundae Pie with the two-tone look: a dark chocolate cookie crust, a thick white vanilla cream cheese layer, a milk-chocolate pudding crème layer, then a glossy fudge glaze, whipped cream rosettes, a chocolate drizzle and mini chocolate chips.
Ingredients
- For the Cookie Crust
1 1/2 cups chocolate cookie crumbs (about 6 oz chocolate wafer cookies, finely crushed)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
- For the Vanilla Cream Layer
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 1/2 cups whipped topping, thawed (from one 8-oz tub)
- For the Chocolate Crème Layer
1 box instant chocolate pudding mix (one 3.9-oz box, Hershey’s-style or any brand)
1 1/2 cups cold whole milk
1 cup whipped topping, thawed (the rest of the tub)
- For the Topping
3 tablespoons hot fudge sauce
1/2 cup cold heavy cream
1 tablespoon powdered sugar
2 tablespoons chocolate syrup, for drizzling
2 tablespoons mini chocolate chips
Directions
- Make the Crust
- Stir the cookie crumbs, melted butter and granulated sugar together until the mixture looks like wet sand. Press it firmly over the bottom and up the sides of a 9-inch deep-dish pie pan with the bottom of a flat glass. Freeze for 15 minutes (or chill for 30) while you make the vanilla layer. For a crisper crust you can bake it at 350°F for 8 minutes instead, then cool it completely.
- Make the Vanilla Cream Layer
- Beat the softened cream cheese for 1 to 2 minutes until completely smooth. Add the sifted powdered sugar and vanilla and beat until light and fluffy, scraping down the bowl. No cocoa here: this layer stays white.
- Fold in 1 1/2 cups of whipped topping in two additions until no streaks remain. Spread it into the chilled crust in a thick, level layer and smooth the top. Refrigerate for 30 minutes so it firms up before the chocolate goes on.
- Make the Chocolate Crème Layer
- Whisk the pudding mix with the 1 1/2 cups of cold milk for 2 minutes, until it starts to thicken, then let it stand for 3 minutes. Using less milk than the box asks for gives a firmer layer that slices cleanly.
- Fold the remaining 1 cup of whipped topping into the pudding until it turns an even milk-chocolate brown. Spoon it over the vanilla layer starting at the edges, then spread it gently toward the center so the white layer underneath stays clean.
- Chill and Finish
- Cover and refrigerate for at least 3 hours, or overnight, until both layers are set firm. For a firmer, icebox-style slice, freeze it for 2 hours instead.
- Warm the hot fudge sauce for about 10 seconds so it is just spreadable, then spread a thin, glossy layer over the chocolate crème.
- Whip the heavy cream with 1 tablespoon of powdered sugar to stiff peaks. Pipe rosettes around the edge of the pie with a star tip, drizzle the chocolate syrup over them and scatter the mini chocolate chips on top.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts, so you get a clean white layer and a clean chocolate layer. Serve chilled.
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Make Ahead, Storage and Freezing
- Make ahead: assemble the crust and both layers up to 1 day before serving and keep the pie covered in the fridge. Add the fudge glaze, rosettes and chips on the day.
- Fridge: cover leftovers with plastic wrap or keep them in an airtight container for up to 4 days. The crust is crispest in the first 2 days.
- Freezer: freeze the pie or slices without the whipped cream rosettes, wrapped in plastic wrap and then foil, for up to 2 months. Thaw slices in the fridge, then top them.
Variations
- Cookies-and-cream crust: use crushed chocolate sandwich cookies (filling and all) and cut the butter to 3 tablespoons. For another no-bake favorite, try our no-bake Oreo cheesecake.
- Darker chocolate layer: use dark chocolate or chocolate fudge pudding mix for a deeper brown top layer.
- Peanut butter swirl: drizzle warmed peanut butter over the top along with the fudge sauce.
- Mint chocolate: add 1/4 teaspoon peppermint extract to the chocolate crème layer and keep the white layer plain vanilla.
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Frequently Asked Questions
What is in a Burger King Hershey's Sundae Pie?
The restaurant pie is two-tone: a chocolate cookie crust, a light vanilla crème layer, a chocolate crème layer on top, then whipped cream, a fudge drizzle and chocolate chips. My copycat version uses a chocolate cookie crumb crust, a white layer of cream cheese, powdered sugar, vanilla and whipped topping, and a chocolate layer of instant pudding folded with whipped topping, finished with a fudge glaze, whipped cream rosettes, chocolate syrup and mini chips.
Why does my Hershey's pie have no white layer?
A lot of recipes put cocoa in the cream cheese layer, so the whole filling turns brown. Leave the cocoa out completely and the cream cheese, powdered sugar, vanilla and whipped topping layer stays white, which gives you the two-tone slice.
Is the Hershey's Sundae Pie still on the menu at Burger King?
Availability varies by location and can change over time, so not every Burger King carries it. The quickest way to check is the Burger King app or website for your local restaurant, or just ask at the counter. If you can't find it, this no-bake recipe makes a whole pie at home.
Can I make this Hershey's pie ahead of time?
Yes, and it's my favorite make-ahead dessert. Assemble the crust and both layers up to a day ahead, cover the pie and keep it in the fridge. Add the fudge glaze up to a few hours before serving, and pipe the whipped cream rosettes and add the chips right before serving.
Can you freeze Hershey's Sundae Pie?
Yes. Freeze the pie or individual slices without the whipped cream rosettes, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the fridge for a few hours or serve it partly frozen for an icebox-pie texture, then add the rosettes and drizzle.
Can I use homemade whipped cream instead of whipped topping in the layers?
Yes. Whip 1 1/4 cups of cold heavy cream with 2 tablespoons of powdered sugar to stiff peaks, which makes about 2 1/2 cups, and fold it in the same way. Real whipped cream is a little softer, so keep the pie well chilled and enjoy it within 2 days.
There seems to be 2 sets of instructions here. If you add cocoa to the cream cheese, it won’t have a vanilla layer like the instructions. Also, vanilla is in the ingredient list, but not in the instructions. Help please?
Thanks for flagging this, Christine! You were right about the vanilla layer, and the recipe now matches the real pie. There is no cocoa in the cream cheese: it stays a white vanilla layer (cream cheese, powdered sugar, vanilla and whipped topping), and the chocolate pudding layer goes on top. The card and every step now say the same thing.