Copycat Burger King Hershey’s Sundae Pie

Why You’ll Love This Recipe

• True to the classic: a chocolate cookie crust, creamy chocolate–vanilla mousse, fudgy streaks, and fluffy topping.
• No-bake ease with bakery-quality texture and flavor.
• Make-ahead friendly—perfect for parties and holidays.
• Flexible: use pantry staples or shortcut with store-bought fudge.

Grocery List

• Produce: None
• Dairy: Heavy whipping cream, cream cheese, unsalted butter
• Pantry: Chocolate sandwich cookies, powdered sugar, granulated sugar, unsweetened cocoa powder, semisweet chocolate, Hershey’s milk chocolate bar, light corn syrup, vanilla extract, fine sea salt

Full Ingredients

Chocolate Cookie Crust

• 24 chocolate sandwich cookies (about 275 g), finely crushed (about 2 1/2 cups crumbs)
• 5 tbsp (70 g) unsalted butter, melted
• Pinch fine sea salt

Silky Fudge Swirl

• 1/3 cup (80 ml) heavy cream
• 2 tbsp (30 ml) light corn syrup
• 2 tbsp (25 g) granulated sugar
• 2 tbsp (10 g) unsweetened cocoa powder
• 2 oz (57 g) semisweet chocolate, finely chopped
• 1 tbsp (14 g) unsalted butter
• 1/2 tsp vanilla extract
• Pinch fine sea salt

Whipped Chocolate–Vanilla Cream Mousse

• 8 oz (226 g) cream cheese, softened
• 3/4 cup (90 g) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt
• 1 1/4 cups (300 ml) cold heavy cream
• 2 tbsp (10 g) unsweetened cocoa powder
• 2 oz (57 g) semisweet chocolate, melted and cooled to 85–90°F
• Optional stabilizer: 1 tsp (3 g) unflavored gelatin bloomed in 1 tbsp (15 ml) cold water

Fluffy Topping & Garnish

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (15 g) powdered sugar
• 1/2 tsp vanilla extract
• 2 oz (57 g) Hershey’s milk chocolate bar, for curls

Step-by-Step Instructions

Step 1: Make and set the crust

Pulse the cookies to fine crumbs (or crush in a bag with a rolling pin). Stir the crumbs with melted butter and a pinch of salt until they feel like damp sand. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate, using a flat-bottomed cup to compact. Freeze for 10 minutes to set while you prepare the filling.

Step 2: Cook the glossy fudge swirl

In a small saucepan, whisk the cream, corn syrup, sugar, and cocoa. Bring just to a gentle simmer over medium heat and cook, whisking, for 30–60 seconds. Remove from heat; add the chopped chocolate, butter, vanilla, and a pinch of salt. Whisk until smooth and shiny. Let the fudge cool to about 95°F (lukewarm) so it stays fluid without melting the mousse later.

Step 3: Beat the vanilla mousse base

In a medium bowl, beat the cream cheese, powdered sugar, vanilla, and salt on medium speed until completely smooth and no lumps remain, 1–2 minutes. If using gelatin for extra stability, bloom 1 tsp gelatin in 1 tbsp cold water for 5 minutes, then warm in the microwave 5–8 seconds to melt (do not boil). Let cool 1 minute and stream into the cream cheese mixture with the mixer running on low.

Step 4: Whip the cream and lighten

In a chilled bowl, whip 1 1/4 cups cold heavy cream to medium peaks (peaks that hold but have a soft bend). Fold one-third of the whipped cream into the cream cheese base to loosen, then gently fold in the remaining cream until a smooth vanilla mousse forms. Reserve about 1 1/2 cups of this vanilla mousse in a separate bowl for the vanilla layer.

Step 5: Make the chocolate mousse

To the mousse remaining in the mixing bowl, sift in the cocoa powder and fold to incorporate. Stream in the melted semisweet chocolate (cooled to 85–90°F) and fold until fully blended into a satiny chocolate mousse. Avoid overmixing to keep it airy.

Step 6: Fill, layer, and swirl with fudge

Spread half the chocolate mousse into the chilled crust. Dollop half of the reserved vanilla mousse over the top. Drizzle 2–3 tablespoons lukewarm fudge over the surface in thin ribbons. Repeat with the remaining chocolate mousse, the rest of the vanilla mousse, and another 2–3 tablespoons fudge. Use a skewer or butter knife to make 2–3 gentle figure-eight swirls; do not over-swirl or the colors will blend. Tap the pie gently to settle.

Step 7: Chill until set

Cover the pie and refrigerate until fully set, at least 4 hours (ideally 6). Aim for a refrigerator temperature of 37–40°F for the cleanest slices.

Step 8: Finish with fluffy topping and chocolate curls

Whip 1 cup cold heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla to soft-firm peaks. Spoon or pipe generous swoops over the chilled pie, leaving a small border so the marbled mousse peeks through. For chocolate curls, warm the Hershey’s bar slightly in your hands or with a 2–3 second microwave burst, then use a vegetable peeler to shave long curls. Sprinkle over the topping. Chill 15–30 minutes before slicing with a hot, dry knife for neat wedges.

Pro Tips

• Keep the fudge around 90–95°F when swirling—too hot melts the mousse; too cool won’t drizzle.
• Fold a small portion of whipped cream into the base first to loosen; this prevents deflation and keeps the mousse fluffy.
• For dramatic curls, peel from the long edge of a slightly warm chocolate bar; if it shatters, warm it a touch more.
• For a crisper crust, freeze the empty crust 20 minutes; for a softer, classic texture, 10 minutes is perfect.
• Clean slices: warm the knife under hot water, wipe dry, and repeat between cuts.

Variations

• Mocha Twist: Add 1 tsp instant espresso powder to the cocoa for a coffee-kissed chocolate mousse.
• Peanut Butter Fudge: Whisk 2 tbsp smooth peanut butter into the warm fudge for a nutty swirl.
• Frozen Pie: Freeze the filled (untopped) pie 2–3 hours for an ice cream–like texture; thaw 10 minutes, then top and serve.

Storage & Make-Ahead

Pie can be assembled through Step 7 up to 24 hours ahead. Add the whipped topping and curls the day you serve. Store covered in the refrigerator up to 3 days. For longer storage, freeze (wrapped well) up to 2 months; thaw overnight in the refrigerator and add fresh topping and curls before serving.

Nutrition (per serving)

Approximate values per slice (1/8 pie): 620 calories; 38 g fat; 60 g carbohydrates; 45 g sugars; 6 g protein; 300 mg sodium.