Creamy Candy Bar Pie Recipe

5 3 8
Creamy Candy Bar Pie Recipe
Creamy Candy Bar Pie Recipe photo by Taste of Home
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Creamy Candy Bar Pie Recipe

Read Reviews
5 3 8
Publisher Photo
Here's a very rich and creamy pie that tastes terrific. A small sliver is all most folks can handle.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 5 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
  • 1 pastry shell (9 inches), baked
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1/3 cup peanut butter
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons whipping cream

Directions

Place candy bar pieces in the pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream and peanut butter; beat on low speed just until combined. Pour into pastry shell. Bake at 325° for 35-40 minutes or until set. Cool on wire rack.
In a small heavy saucepan, melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife. Yield: 8-10 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Candy Bar Pie in Country Extra September 2000, p51

Nutritional Facts

1 piece: 427 calories, 30g fat (15g saturated fat), 94mg cholesterol, 255mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 8g protein.

  • 5 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
  • 1 pastry shell (9 inches), baked
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1/3 cup peanut butter
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons whipping cream
  1. Place candy bar pieces in the pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream and peanut butter; beat on low speed just until combined. Pour into pastry shell. Bake at 325° for 35-40 minutes or until set. Cool on wire rack.
  2. In a small heavy saucepan, melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife. Yield: 8-10 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Candy Bar Pie in Country Extra September 2000, p51

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Reviews forCreamy Candy Bar Pie

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Pattytwo User ID: 6368225 40943
Reviewed Aug. 16, 2012

"Delicious! Made this for church board meeting and they loved it."

MY REVIEW
Sykes User ID: 1569058 79465
Reviewed Nov. 5, 2011

"Love it! Made one with the snickers and the other with reeses peanut butter cups. We all liked the one with peanut butter cups better, but they were both delicious!"

MY REVIEW
joannascruggs User ID: 2380905 25360
Reviewed Sep. 25, 2011

"Yum! Very easy and husband and kids can't wait to dig in!"

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