Copycat Burger King Hershey’s Sundae Pie Recipe – Easy, Creamy, and Spot-On

If you’ve ever craved that slice of chocolatey goodness from the drive-thru, this copycat version brings the Burger King Hershey’s Sundae Pie home—no line, no limit. It’s creamy, rich, chocolaty, and surprisingly simple to make. You’ll get that signature combination of crunchy chocolate crust, fluffy chocolate filling, and a drizzle of syrup with chocolate curls on top.

This version nails the flavor and texture, and you can make it ahead for parties or dessert emergencies. It’s a crowd-pleaser that looks impressive with minimal effort.

What Makes This Recipe So Good

• Spot-on texture: Silky chocolate cream filling, light whipped topping, and a crisp cookie crust.
• Balanced chocolate flavor: Not too sweet, with a deep cocoa taste and creamy finish.
• No-bake convenience: Just a quick crust bake (or none if using a store-bought crust), then chill and serve.
• Foolproof ingredients: Uses common pantry items like chocolate cookies, cream cheese, and pudding mix.
• Great for gatherings: One pie serves 8 and slices cleanly when chilled.

What You’ll Need

• For the crust:
  • 24 chocolate sandwich cookies (Oreos or similar), finely crushed
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for extra crunch)
• For the chocolate filling:
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 1 1/2 cups cold whole milk
  • 4 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream (or 1 1/2 cups thawed whipped topping)
• For topping:
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate syrup, for drizzling
  • Chocolate curls or shavings (use a vegetable peeler on a chocolate bar)

Instructions

1. Make the crust: In a bowl, combine the crushed chocolate cookies, melted butter, and sugar (if using). Press firmly into the bottom and up the sides of a 9-inch pie dish.For a crisper crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely. You can also skip baking and chill for 30 minutes to set.
2. Whisk the pudding: In a medium bowl, whisk the instant pudding mix with cold milk for 2 minutes until thick. Set aside to continue thickening.
3. Make the cream cheese base: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
4. Whip the cream: Using a cold bowl and beaters, whip 1 cup heavy cream to medium-stiff peaks. If using whipped topping, skip this step.
5. Combine fillings: Fold the pudding into the cream cheese mixture until smooth. Gently fold in the whipped cream (or whipped topping) until fully combined and airy.
6. Fill the crust: Spread the chocolate filling evenly into the prepared crust. Smooth the top with a spatula.
7. Top with whipped cream: Whip the remaining 1 cup heavy cream with 2 tablespoons powdered sugar to soft peaks.Spread or pipe over the pie, leaving a slight border to show the chocolate layer.
8. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to set fully. The longer it chills, the cleaner the slices.
9. Finish and serve: Drizzle with chocolate syrup and scatter chocolate curls or shavings before slicing. Use a warm knife (dip in hot water, wipe dry) for neat slices.

How to Store

• Refrigerate: Cover the pie tightly and store in the fridge for up to 4 days.Keep it cold to maintain the structure.
• Freeze: Freeze slices on a sheet pan, then wrap individually. Store up to 1 month. Thaw in the fridge for a few hours or enjoy slightly frozen for an ice-cream-like texture.
• Avoid room temp: The filling softens quickly. Keep chilled until serving and return leftovers to the fridge promptly.

Benefits of This Recipe

• Budget-friendly: A full pie costs less than ordering several slices.
• Customizable sweetness: Adjust sugar levels to taste without losing the classic flavor.
• No special equipment needed: A hand mixer makes it easier, but a whisk and patience work too.
• Make-ahead dessert: Ideal for parties, holidays, or busy weeks.
• Kid-approved: Familiar flavors with a soft, creamy texture.

Common Mistakes to Avoid

• Using warm ingredients: Warm cream won’t whip properly, and warm filling won’t set. Keep everything cold.
• Overmixing the whipped cream: Stir gently when folding to keep the filling light and fluffy.
• Skipping chill time: The pie needs several hours to set or it will slump when sliced.
• Crust not packed firmly: Press the crust tightly to prevent crumbling. A flat-bottomed glass helps.
• Too much milk in the pudding: Stick to 1 1/2 cups so the filling is firm, not runny.

Variations You Can Try

• Double chocolate crust: Use chocolate wafer cookies instead of sandwich cookies for a deeper cocoa flavor.
• Peanut butter swirl: Warm 2 tablespoons peanut butter and swirl into the filling before chilling.
• Mint chocolate: Add 1/4 teaspoon peppermint extract to the filling and top with crushed chocolate-mint candies.
• Mocha twist: Dissolve 1 teaspoon instant espresso in 1 tablespoon hot water and mix into the pudding.
• Lightened-up version: Use low-fat cream cheese, skim milk, and light whipped topping.Texture will be slightly softer.
• Gluten-free: Swap in gluten-free chocolate sandwich cookies for the crust.

FAQ

Can I use a store-bought chocolate cookie crust?

Yes. A premade 9-inch chocolate crust works well and saves time. The filling recipe fits perfectly.

Do I have to use instant pudding mix?

Instant pudding gives the signature texture with minimal effort.

You can make a cooked chocolate pudding from scratch, but chill it until very cold before folding it into the cream cheese mixture.

Can I substitute whipped topping for heavy cream?

Absolutely. Use about 1 1/2 cups whipped topping in the filling and another 1 1/2 cups for the top. The pie will be slightly sweeter and more stable.

Why is my pie not setting?

Most likely too much milk in the pudding or not enough chill time.

Also make sure your cream was whipped to medium peaks. Chill at least 4 hours, preferably overnight.

What’s the best way to make chocolate curls?

Use a room-temperature chocolate bar and a vegetable peeler. Peel along the long side for larger curls.

If the chocolate is too firm, warm it slightly with your hands or a brief burst of warm air.

Can I make this ahead?

Yes, this pie is perfect for making 1 day ahead. Add the syrup and chocolate curls just before serving for the cleanest look.

Wrapping Up

This Copycat Burger King Hershey’s Sundae Pie delivers all the nostalgia with simple, dependable ingredients. The smooth chocolate filling, crisp crust, and creamy topping come together in a dessert that feels special without being fussy.

Keep one chilling for weeknight treats, bring it to a potluck, or serve it for birthdays. It’s easy, reliable, and always a hit—and now you can make it anytime the craving hits.