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Candy Bar Cream Pie Recipe

I always get recipe requests when I bring this pie to potlucks. Once, I got six requests after bringing it to a family reunion!—Jane Allen, Promise City, Iowa

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Candy Bar Cream Pie Recipe

Prep: 25 min. + chilling Bake: 10 min.

Yield: 8-10 Servings

25 10 35

Ingredients

1-2/3 cups finely crushed vanilla wafers (about 50 wafers)
1/3 cup butter, melted
16 large marshmallows, chopped
1/3 cup milk
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), crushed
1 teaspoon vanilla extract

Directions

In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. pie dish. Bake at 375° for 6-8 minutes. Cool the crust completely.
In a small heavy saucepan, melt marshmallows with milk. Cool; transfer to a bowl. Add the whipped topping, crushed candy bars and vanilla. Pour into crust. Cover and refrigerate for 2-4 hours or until set. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 272 calories, 14 g fat (9 g saturated fat), 19 mg cholesterol, 143 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.

Originally published as Candy Bar Cream Pie in Country Woman July/August 2004, p35