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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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3.5 by 5 people
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  • Makes: 8 servings

Candy Bar Pie

3.5 by 5 people
1,746 views
Rate me!
  • Makes: 8 servings

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.

From the Test Kitchen

*

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

Walnut Crust

Directions

  1. In a medium mixing bowl combine coarsely ground walnuts (6 ounces), melted butter or margarine, and sugar. Press onto the bottom and side of a 9-inch pie plate to form a firm, even crust. Bake in a 325 degree F oven about 10 minutes or until edge is golden brown. Cool on a wire rack.

Nutrition Facts (Candy Bar Pie)

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

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