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Commercial RecipeUpside Down Hot Fudge Sundae Pie


2 hours 25 minutes
3 (9-inch) pies

You never have to choose between a sundae and pie again. This HERSHEY'S Cocoa pie is drizzled with warm HERSHEY'S Milk Chocolate Fudge Topping and finished with sliced bananas and the ice cream of your choice. It's the perfect combination of a hot fudge sundae and a piece of chocolate pie.

Ingredients & Directions

Chill Time
2 hours
Bake Time
25 minutes


  • 1 lb.
    unsalted butter
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 10-1⁄2 oz.
  • 6 fl. oz.
  • 1⁄2 oz.
    vanilla extract
  • 1 lb. 8 oz.
    light brown sugar
  • 12 oz.
    granulated sugar
  • 3 Tbsp.
    all-purpose flour
  • 1⁄4 tsp.
  • 3 (9-inch)
    pie crusts, unbaked
  • 6
    bananas, peeled and thinly sliced
  • --
    Ice cream (any flavor)
  • --
    Whipped cream topping (optional)
  • --
    HERSHEY'S Milk Chocolate Fudge Topping (Item# 35193), slightly warm



Heat convection oven to 300°F (standard oven: 350°F).


Melt butter in large heavy-bottomed saucepan over low heat. Add HERSHEY'S Cocoa; stir until smooth. Remove from heat. Using wire whisk, stir together eggs, milk and vanilla in 8-cup measuring cup, blending well. Add egg mixture to cocoa mixture, stirring with whisk until smooth and slightly thickened. Add brown sugar, granulated sugar, flour and salt to cocoa mixture; stir with whisk until smooth. Divide mixture evenly into unbaked pie crusts.


Bake 25 to 35 minutes* until edges are set (center will be soft). Cool approximately 2 hours. Just before serving, garnish each serving with banana slices, ice cream and whipped cream topping, if desired. Drizzle with warm HERSHEY'S Milk Chocolate Fudge Topping. Makes 8 servings per pie.


Step 3: If using convection oven, rotate pies one-half turn (180°) after 12 minutes of baking.