Candy bar pie
By
Lynnda Cloutier
@eatygourmet
2
Just like a Reese's peanut butter cup.Source: Unknown but probably from Pillsbury
Rating:
★★★★★ 2 votes5
Comments:
Ingredients
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·one refrigerated pie crusts from a 15 ounce box, softened as directed on box filling:
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·five bars milk chocolate covered peanut, caramel and nougat candy, 2.7 ounces each
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·four packages cream cheese, softened, 3 ounces each
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·1/2 cup sugar
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·two eggs
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·1/3 cup sour cream
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·1/3 cup creamy peanut butter
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·3 tablespoons whipping cream
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·2/3 cup milk chocolate chips
How to Make Candy bar pie
- heat oven to 450°. Place pie crust in a 9 inch glass pie plate as directed on box for one crust filled pie. Bake 5 to 7 minutes or until very light Golden Brown. Cool while preparing filling. Reduce oven temperature to 325°.
- Place candy bar pieces over bottom of partially baked crusts. In small bowl, beat cream cheese and sugar with mixer on medium speed until smooth. Beat in one egg and a time until well blended. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325° for 30 to 40 minutes or until center is set. Cool completely on cooling rack, about two hours.
- In a 1 quart pan, heat whipping cream until very warm. Remove from heat. Stir in chocolate chips until melted and smooth. Spread over top of pie. Refrigerate 2 to 3 hours or until set before serving. Garnish with candy pieces. If desired. Cover and refrigerate any remaining pie. Serves 10.
About Candy bar pie
Course/Dish: Pies
