Shockingly Simple Symphony Pie
This post may contain affiliate links. Read our disclosure policy.
Here’s another fantastic dessert that’s perfect for Valentine’s Day or any special occasion when you’re short on time but want to impress. If you’re looking to whip up a sweet treat for your loved one, this Symphony Pie is your answer. It’s shockingly simple to make and combines just a few ingredients—kingsize symphony bar, water, and Cool Whip—inside a pie crust to create a delicious and impressive dessert.
Who knew that such basic ingredients could come together to taste so heavenly? Recently, I discovered this gem of a recipe from Sara at My Sisters’ Cucina, and it has quickly become a family favorite. When I made this Symphony Pie, my whole family couldn’t get enough of it and were eagerly asking for seconds.
I must share a little kitchen mishap that turned into a pleasant surprise: I thought I had a graham cracker crust in my pantry, but when I reached for it, I found out I had shortbread crusts instead. I decided to go ahead and use the shortbread crust, and it turned out to be a delicious alternative. In fact, my son mentioned that the shortbread crust was his favorite part of the pie! This recipe is undoubtedly a keeper, and the best part is that no one has to know just how easy it is to make.
Ingredients for Shockingly Simple Symphony Pie
- HERSHEY’S SYMPHONY BAR – KING SIZE (MILK CHOCOLATE OR ALMOND & TOFFEE)
- WATER
- COOL WHIP
- GRAHAM CRACKER PIE CRUST (I USED SHORTBREAD)
Instructions for Shockingly Simple Chocolate Symphony Pie
Melt the Chocolate: Break up the Symphony bar into small pieces and place them in a microwave-safe bowl. Add a small amount of water to the bowl. Microwave the chocolate in 45-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
Cool and Combine with Cool Whip: To prevent the chocolate from seizing up, add one scoop of Cool Whip to the melted chocolate and stir vigorously until the Cool Whip is fully incorporated. Gradually add the remaining Cool Whip, stirring constantly until the mixture is smooth and creamy.
Assemble the Pie: Pour the chocolate mixture into a prepared graham cracker pie crust. Spread the mixture evenly across the crust.
Freeze and Serve: Cover the pie tightly with plastic wrap and freeze for at least 3 hours or until the pie is completely set. The pie can be stored in the freezer for several weeks.
Frequently Asked Questions
Can I make the pie ahead of time?
Yes, you can prepare the Symphony Pie ahead of time and store it in the refrigerator for up to 24 hours before serving. This allows the pie to set properly and the flavors to meld together.
How do I know when the pie is set?
The pie is set when the chocolate filling is firm to the touch and holds its shape when sliced. Freezing the pie for a few hours or overnight helps achieve the desired consistency.
Can I use a different type of crust for this pie?
Absolutely! You can use a graham cracker crust, shortbread crust, or even a chocolate cookie crust. Each type of crust will add its unique flavor and texture to the pie.
How do I store leftover pie?
Store any leftover pie in an airtight container in the freezer for weeks. Cover the pie with plastic wrap or foil to keep it fresh.
Can I add toppings to the pie?
Yes, you can add various toppings such as whipped cream, chocolate shavings, fresh berries, or a drizzle of caramel or chocolate sauce to enhance the flavor and presentation.
Is there a way to make the pie lighter?
To make a lighter version of the pie, you can use a light or reduced-fat Cool Whip and a lower-calorie pie crust. Keep in mind that this may slightly alter the texture and flavor.
For more recipes like this, try:
Shockingly Simple Symphony Pie
Real Mom Kitchen
Equipment
Ingredients
- 1 King Size Symphony bar milk chocolate or toffee chip, Sara recommends the milk chocolate so that’s what I used
- ¼ cup water
- 8 oz pkg Cool Whip
- 1 Graham Cracker Pie Crust or any other prepared crust, I used shortbread
Instructions
- Break up Symphony bar and add water in large microwave safe bowl. Heat in microwave for 45 seconds. Remove and mix with spoon so that all of the chocolate is melted.
- Add Cool Whip and mix very well. (I put one scoop in the chocolate first and mixed that in to cool the chocolate before I add the rest of the cool whip) Do this for several minutes making, sure that all of the chocolate is incorporated.
- Pour chocolate mixture into Graham Cracker Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks.
