Candy Bar Pie with Cream Chocolate Topping
Candy Bar Pie recipe
Yield
16 servingsPrep
20 minCook
50 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| Filling | |||
| 5 | each |
candy bars
|
* |
| ½ | cup |
sugar
|
|
| 12 | ounces |
cream cheese
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
sour cream
|
|
| ⅓ | cup |
peanut butter
creamy |
|
| Topping | |||
| 3 | tablespoons |
heavy whipping cream
|
|
| ⅔ | cup |
milk chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| Filling | |||
| 5 | each |
candy bars
|
* |
| 118 | ml |
sugar
|
|
| 346.8 | ml/g |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
sour cream
|
|
| 79 | ml |
peanut butter
creamy |
|
| Topping | |||
| 45 | ml |
heavy whipping cream
|
|
| 158 | ml |
milk chocolate chips
|
*
|
Directions
Heat oven to 450℉ (230℃).
Prepare pie crust according to package instructions for FILLED ONE-CRUST PIE using 9 inch pie pan.
Bake at 450℉ (230℃). for 5 to 7 minutes or until very light golden brown.
Remove from oven;cool.
Reduce temperature to 325℉ (160℃).
Cut candy bars in half lengthwise; cut into ¼ inch pieces.
Place candy bar pieces over bottom of partially baked crust.
In small bowl, combine sugar and cream cheese; beat until smooth.
Add eggs one at a time, beating well after each addition.
Add sour cream and peanut butter, beating until mixture is smooth.
Pour over candy bar pieces.
Bake at 325℉ (160℃). for 30 to 40 minutes or until center is set.
Cool completely.
In small saucepan, heat whipping cream until very warm.
Remove from heat; stir in chocolate chips.
Stir until chips are melted andamp; mixture is smooth.
Spread over top of pie.
Refrigerate 2 to 3 hours before serving.
Store in refrigerator.
