Candy Bar Pie
I originally posted about this favorite family pie as part of the 2008 Thanksgiving Pie Countdown. Now it's time to move it over to this recipe blog, along with a picture of one we actually ate!
Candy Bar Pie
1 1/2 cups milk chocolate chips
15 large or 1 ½ cups mini marshmallows
½ cup milk
1 cup whipping cream
½ teaspoon vanilla
1 recipe Walnut Crust (could substitute graham cracker or regular if you want)
For filling, in a medium saucepan combine the 6 candy bars, marshmallows, and milk; heat and stir over medium-low heat till chocolate is melted. 
Remove from heat; cool to room temperature. Chill a large mixing bowl and beaters. In the chilled bowl beat whipping cream and vanilla with an electric mixer on medium speed till soft peaks form. 
Fold whipped cream into cooled chocolate mixture. 
Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or till firm. (Can be frozen for up to 2 months.) 
Remove from the freezer about 10 minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate. Makes 8 servings.
Walnut Crust:
In a medium mixing bowl combine 1 ½ cups coarsely ground walnuts, 3 tablespoons melted margarine or butter and 2 tablespoons sugar. 
Press nut mixture firmly onto bottom and up sides of a 9-inch pie plate. 
Bake in a 325° oven about 10 minutes or till edge is golden. Cool on a wire rack. 
Note: Uses for stale marshmallows.
Candy Bar Pie
1 1/2 cups milk chocolate chips
15 large or 1 ½ cups mini marshmallows
½ cup milk
1 cup whipping cream
½ teaspoon vanilla
1 recipe Walnut Crust (could substitute graham cracker or regular if you want)
For filling, in a medium saucepan combine the 6 candy bars, marshmallows, and milk; heat and stir over medium-low heat till chocolate is melted. Remove from heat; cool to room temperature. Chill a large mixing bowl and beaters. In the chilled bowl beat whipping cream and vanilla with an electric mixer on medium speed till soft peaks form. Fold whipped cream into cooled chocolate mixture. Spoon chocolate mixture into Walnut Crust. Freeze about 5 hours or till firm. (Can be frozen for up to 2 months.) Remove from the freezer about 10 minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate. Makes 8 servings.Walnut Crust:
In a medium mixing bowl combine 1 ½ cups coarsely ground walnuts, 3 tablespoons melted margarine or butter and 2 tablespoons sugar. Press nut mixture firmly onto bottom and up sides of a 9-inch pie plate. Bake in a 325° oven about 10 minutes or till edge is golden. Cool on a wire rack. Note: Uses for stale marshmallows.
Yum!! OK - I am really liking that walnut crust! So glad you shared it!
ReplyDeleteOoh Becky, this looks delish! Weston requested it for Thanksgiving dinner. Did you use the chocolate chips in place of the 6 candy bars?
ReplyDelete