Candy Bar Pie
Candy Bar Pie
Candy Bar Pie
Candy Bar Pie

Candy Bar Pie

David Venable

David’s Note: When you sprinkle on a smattering of candy, this pie goes from downright delicious to out-of-this-world decadent.

Crust

  • 1 cup pretzels, crushed
  • 1/2 cup graham crackers
  • 3 Tbsp sugar
  • 1/3 cup butter, melted

Filling

  • 1 lb cream cheese
  • 1 cup smooth peanut butter
  • 1-1/2 cups powdered sugar
  • 1 cup whipped topping
  • 8 miniature peanut butter cups, chopped

Topping

  • 4 oz semi-sweet chocolate
  • 1/2 cup heavy cream
  • 8 miniature Snickers, cut into fourths
  • 8 Rolos, cut into fourths
  • 8 miniature Butterfingers, cut into fourths
  • 1/4 cup Reese's Pieces
  • 1/4 cup M&M's
  • 1/4 cup miniature chocolate nonpareils

Preparation

To prepare the crust, start by preheating the oven to 350°F.
In a small mixing bowl, combine the pretzels, graham crackers, and sugar. Add the butter and stir until combined. Press the mixture into the bottom and halfway up the sides of a 9" deep-dish pie pan. Bake for 15 minutes and then let cool completely.
To prepare the filling, beat together the cream cheese, peanut butter, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Once smooth, fold in the whipped topping and peanut butter cups. Spread the mixture into the cooled crust and chill for at least 4 hours.
To prepare the topping, melt the chocolate and heavy cream in a double boiler. Remove
the chocolate from the simmering water, whisk, and let it come to room temperature, stirring every 10 minutes. Spread the chocolate overtop the pie filling.
Sprinkle the Snickers, Rolo, Butterfinger, Reese's Pieces, M&M, and nonpareil candies over the chocolate. Chill the pie until the chocolate topping is set, about 2 hours.

Cook's Notes

Tip: Shave off a few minutes by using a premade graham cracker or chocolate cookie crust.

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