candy bar pie
Just like a Reese's peanut butter cup.Source: Unknown but probably from Pillsbury
prep time
cook time
method
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yield
Ingredients
- - one refrigerated pie crusts from a 15 ounce box, softened as directed on box filling:
- - five bars milk chocolate covered peanut, caramel and nougat candy, 2.7 ounces each
- - four packages cream cheese, softened, 3 ounces each
- - 1/2 cup sugar
- - two eggs
- - 1/3 cup sour cream
- - 1/3 cup creamy peanut butter
- - 3 tablespoons whipping cream
- - 2/3 cup milk chocolate chips
How To Make candy bar pie
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Step 1heat 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°.
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Step 2Place 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.
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Step 3In 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.
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