Print Options

 
 
 
 Print

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. YIELD:8-10 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.