Learn Desserts

I actually have two favorite candy bar pie recipes.  They are both really good tasting pies.  The first one I am sharing with you is a little faster to put together than the second, however I think you might enjoy making both so you can decide which one is your favorite recipe. They are both such versatile pie recipes because you are free to chose your favorite candy bar to chop up and put into the pies.  One of my favorite candy bars is peanut butter cups, so I will list peanut butter cups as the candy bar to put into this first recipe.  Just simply replace with 2 chopped tablespoons of your favorite candy bar.

If you think pies are too tricky to make, you can relax.  These recipes are super easy pies and oh so delicious!

You will need:

1 1/2 cups of cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1 cup plus 2 tablespoon chopped peanut butter cups, divided

1 carton (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (8 or 9 inches)

In a bowl, whisk the milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in 1 cup of chopped peanut butter cups.  Fold in whipped topping.  Spoon into crust.  Cover and freeze for 6 hours or overnight.

Remove from the freezer 15-20 minutes before serving.  Garnish with remaining peanut butter cups.

Yields: 6 to 8 servings.

You can also substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars.

Pie tip:  You can offer slices of pie embellished with a dollop of whipped topping.

My little clan loves homemade whipped topping.  Recipe below.

Homemade Whipped Topping

2 cups ultra-pasteurized whipping cream

1/2 cup powered sugar

Simply beat whipping cream using an electric mixer on high until pretty firm and fluffy.  Then turn off mixer and add powered sugar and stir only until blended.  Ready to serve.

I like to put the whipped topping in a cake decorating tube to make a beautiful dollop on top of each slice served.

#2 Candy Bar Pie ~ I like to call this one: Chocolate Mousse Pie

1 milk chocolate candy bar, preferably with almonds (7 ounces)

16 large marshmallows

1/2 cup whole milk

2 cups whipping cream, whipped

1 pastry shell, baked or graham cracker or chocolate crumb crust (8 or 9 inches)

Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.  Cool.  Fold in whipped cream; pour into crust.  Refrigerate for at least 3 hours.

Yields: 6 to 8 servings.

Crust Option:  I have found a tastier crust than a graham cracker crust.  It is a crust made with Pecan Sandie Cookies!  Here is how you do it!

Take 15 cookies and put them into a food processor and grind them up.  Pour into pie plate.  Melt 3 tablespoons of butter in microwave.  Pour over ground up cookies.  Add 1/3 cup granulated sugar.  Stir with a fork and pat down into place.  Place in 350 degree oven and cook for 10 minutes.  Take out and let cool.  Now it is ready for whatever filling you are using.