• 3 Ratings

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.

Source: Better Homes and Gardens
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Candy Bar Pie

Ingredients

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Directions

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  • 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.

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  • 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).

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  • Fold whipped cream mixture into cooled chocolate mixture. Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or until firm.

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  • 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.

*

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

Nutrition Facts (Candy Bar Pie)

440 calories; 36 g total fat; 12 g saturated fat; 46 mg cholesterol; 92 mg sodium. 27 g carbohydrates; 2 g fiber; 6 g protein;

Walnut Crust

Ingredients

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Directions

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  • 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.

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Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0