Candy Bar Pie
By Kevin Berardinelli
Prep Time: 15 min
Cooking/Chilling Time: 15 min/4-6 hours
An adaptation of a recipe concocted by Paula Deen, known for Paula’s Home Cooking on the Food Network. The recipe is a template for pies of this sort, and many substitutions or adaptations can be made based on the palates of the dessert-getters.
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
4 king-sized candy bars
1/2 cup peanut butter
1 1/2 tablespoons half-and-half
4 cups whipped cream or cool whip
Possible Garnishes: Whipped cream, chopped walnuts, chocolate syrup, vanilla ice cream
Crust: Combine graham cracker crumbs, sugar and butter. Press down into the bottom of a pie pan to form a crust and bake for about 8 minutes at 350 degrees Fahrenheit.
Pie: In the top of a double boiler or through another easy method, melt together the candy bars, peanut butter, and half-and-half, stirring until smooth. Then remove from heat and allow to cool for 5 minutes or so. Fold in the whipped cream or cool whip and mix well. Pour into crust, and refrigerate for 4 to 6 hours before serving.
When ready to serve, top with additional whipped cream, chopped walnuts, or ice cream, and drizzle with chocolate syrup. Store in refrigerator.
1) You can use any nice combo of candy bars.
2) You can add some pudding mix to the pie mixture to thicken its chocolatey base, if desired.
3) You can take out the peanut butter and substitute some chocoalte syrup, if desired.