Candy Bar Pie

Candy Bar Pie

This chocolate pie recipe was handed down among a Midwestern family before it was shared with Better Homes and Gardens readers in 1992. Don't cut corners by substituting ordinary pastry crust; the walnut crust is what makes this pie exquisite.

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Recipe from Better Homes and Gardens
SERVINGS
8

Candy Bar Pie

This chocolate pie recipe was handed down among a Midwestern family before it was shared with Better Homes and Gardens readers in 1992. Don't cut corners by substituting ordinary pastry crust; the walnut crust is what makes this pie exquisite.

Candy Bar Pie
SERVINGS
8
by 2  people
add your rating
add a comment
Ingredients
  • 6  1 - 1 1/2 ounce bar milk chocolate with almonds, chopped
  • 15   large marshmallows or 1-1/2 cups tiny marshmallows
  • 1/2  cup milk
  • 1   cup whipping cream
  • 1/2  teaspoon vanilla
  • 1   recipe Walnut Crust
  •  Whipped cream (optional)
  •  Coarsely chopped milk chocolate bars with almonds (optional)
Walnut Crust
  • 1 1/2  cups coarsely ground walnuts (6 ounces)
  • 3   tablespoons melted butter or margarine
  • 2   tablespoons sugar

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Directions
1. 
For filling, in a medium saucepan combine the 6 chopped chocolate bars, the marshmallows, and milk. Heat and stir over medium-low heat until chocolate is melted. Remove from heat. Let the chocolate mixture stand until cooled to room temperature. Chill a large mixing bowl and beaters.
2. 
In the chilled mixing bowl beat the 1 cup cream and the vanilla with an electric mixer on medium speed until soft peaks form (tips curl).
3. 
Fold whipped cream mixture into cooled chocolate mixture. Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or until firm.
4. 
To serve, remove from the freezer and let stand about 10 minutes before cutting into wedges.* If desired, garnish with additional whipped cream and chopped chocolate bars. Makes 8 servings.
Walnut Crust
1. 
For filling, in a medium saucepan combine the 6 chopped chocolate bars, the marshmallows, and milk. Heat and stir over medium-low heat until chocolate is melted. Remove from heat. Let the chocolate mixture stand until cooled to room temperature. Chill a large mixing bowl and beaters.
2. 
In the chilled mixing bowl beat the 1 cup cream and the vanilla with an electric mixer on medium speed until soft peaks form (tips curl).
3. 
Fold whipped cream mixture into cooled chocolate mixture. Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or until firm.
4. 
To serve, remove from the freezer and let stand about 10 minutes before cutting into wedges.* If desired, garnish with additional whipped cream and chopped chocolate bars. Makes 8 servings.

Note

  • *

    For easier serving, set the pie on a warm, damp towel for a couple of minutes before cutting the first wedge.

nutrition information

Per Serving: cal. (kcal) 440, Fat, total (g) 36, chol. (mg) 46, sat. fat (g) 12, carb. (g) 27, fiber (g) 2, pro. (g) 6, sodium (mg) 92, Percent Daily Values are based on a 2,000 calorie diet
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