✔ Updated · fixed pudding layer, step photos + menu update
Burger King's Hershey's Sundae Pie is a chilled, layered chocolate dessert, and my copycat-style Burger King Hershey pie recipe makes a whole one at home with no baking. It's the pie Lucy and Max request for every birthday.
At a glance
The one tip that matters: Make the pudding layer with 1¾ cups of milk instead of 2 and chill the pie for at least 2 hours, so every slice holds clean layers.
A chocolate cookie crumb crust holds a fluffy cocoa and cream cheese layer, topped with a firm layer of instant chocolate pudding, chocolate chips and a fudge drizzle. It takes about 30 minutes of hands-on time, then at least 2 hours in the fridge to set into clean, defined layers.
Why You'll Love This Sundae Pie
- No oven needed: the crust and both chocolate layers set in the fridge.
- Three chocolate layers, a crunchy cookie crust, fluffy cocoa cream and a firm, fudgy pudding top.
- Great for parties: make it a day ahead and add the chips and drizzle 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 slice with a chocolate cookie crust, a creamy chocolate filling and chocolate toppings. This copycat-style version builds the same idea in three layers you can see in every slice:
- Crust: chocolate cookie crumbs, melted butter and sugar, pressed firmly and chilled.
- Chocolate cream: cream cheese beaten with powdered sugar and cocoa, lightened with whipped topping.
- Pudding layer: instant chocolate pudding made a little thicker than usual, so it slices cleanly.
- Topping: chocolate chips and a drizzle of chocolate syrup or fudge sauce.
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. Use the bottom of a flat glass to pack the crumbs firmly and chill the crust for the full 30 minutes, so it holds together when sliced. Lucy loves doing the pressing, and I go round the edges after her.
- Soften and sift. Let the cream cheese come fully to room temperature and sift the powdered sugar and cocoa. That's what keeps the filling smooth and lump-free.
- Fold, don't stir. Fold the whipped topping in gently with a spatula. I learned this one the hard way: stirring knocks out the air and makes the filling dense instead of mousse-like.
- Spread the pudding while it's soft. Use 1¾ cups of milk and spread the pudding after about 5 minutes; if it sets fully in the bowl, it tears the cream layer.
- Top and slice at the last minute. Add the chips and drizzle just before serving and cut with a hot, dry knife. Want a different crust? Chocolate sandwich cookies or graham crackers work too.
Copycat Burger King Hershey’s Sundae Pie
8
slices30
minutes2
hours2
hours30
minutesA no-bake, copycat-style Burger King Hershey’s Sundae Pie: a chocolate cookie crumb crust, a fluffy cocoa and cream cheese layer, a firm layer of chocolate pudding, and chocolate chips with a fudge drizzle on top.
Ingredients
- For the Cookie Crust
1 1/2 cups chocolate cookie crumbs (about 6 oz chocolate wafer cookies, finely crushed)
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
- For the Chocolate Cream Layer
8 oz cream cheese, softened
1 cup confectioners’ sugar, sifted
1/4 cup unsweetened cocoa powder, sifted
2 cups whipped topping, thawed
- For the Pudding Layer
1 box instant chocolate pudding mix (one 3.9-oz box, such as Hershey’s)
1 3/4 cups cold milk
- For the Topping
1/4 cup chocolate chips
2 to 3 tablespoons chocolate syrup or fudge sauce
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, using the bottom of a flat glass. Chill for 30 minutes (or freeze for 15) while you make the filling.
- Make the Filling
- Beat the softened cream cheese for 1 to 2 minutes until completely smooth. Add the sifted confectioners’ sugar and cocoa powder and beat until smooth and fluffy, scraping down the bowl.
- Gently fold in the whipped topping in two additions until no streaks remain. Spread the chocolate cream evenly over the chilled crust and smooth the top.
- Whisk the pudding mix with the 1 3/4 cups of cold milk for 2 minutes, then let it stand for about 5 minutes until thickened. Using slightly less milk than the box’s 2 cups makes it firm enough to slice cleanly. Spoon it over the cream layer and gently spread it to the edges.
- Chill and Finish
- Cover and refrigerate for at least 2 hours, or overnight, until the layers are set firm.
- Just before serving, scatter the chocolate chips over the pie and drizzle with chocolate syrup or fudge sauce.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts, for clean layers. Serve chilled.
Like this recipe?
Follow us @recipefairy on Pinterest
Make Ahead, Storage and Freezing
- Make ahead: assemble the pie up to 1 day before serving and keep it covered in the fridge. Add the chips and drizzle just before serving.
- 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: slice the pie, wrap each piece in plastic wrap and then foil, and freeze in a freezer bag for up to 2 to 3 months. Thaw slices in the fridge overnight.
Variations
- Cookies-and-cream crust: use crushed chocolate sandwich cookies (filling and all) and cut the butter to 1/4 cup. For another no-bake favorite, try our no-bake Oreo cheesecake.
- Whipped cream top: pipe a border of whipped topping around the edge before adding the chips.
- 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 cream layer.
BK Recipes
13 Burger King Copycat Recipes
Frequently Asked Questions
What is in a Burger King Hershey's Sundae Pie?
The restaurant pie has a chocolate cookie crust, a creamy chocolate filling and chocolate toppings. This copycat-style version uses a chocolate cookie crumb crust, a cream cheese, cocoa and whipped topping layer, a layer of instant chocolate pudding, chocolate chips and chocolate syrup or fudge sauce.
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 pie up to a day in advance, cover it and keep it in the fridge. Add the chocolate chips and the syrup or fudge drizzle right before serving so they look fresh and the chips stay crisp.
Can you freeze Hershey's Sundae Pie?
Yes. Freeze the whole pie or individual slices, wrapped tightly in plastic wrap and foil, for up to 2 to 3 months. Thaw in the fridge for a few hours or overnight, or serve it partly frozen for an icebox-pie texture. Add the toppings after thawing.
Can I use homemade whipped cream instead of whipped topping?
Yes. Whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar to stiff peaks, which makes about 2 cups. Fold it into the cream cheese mixture the same way. Real whipped cream is a little less stable, so keep the pie 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! We’ve updated the recipe so the card and steps match: the cocoa goes into the cream cheese for a chocolate cream layer, topped with the chocolate pudding layer. Vanilla is no longer listed, so nothing is left out.