Candy Bar Pies

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Candy bar pies are wonderful for a simple, fun potluck or holiday pie. They are delicious and easy to make. I find that they make great halloween pies, as well!!

Almond Joy Pie
Banana Toffee Pie (with Heath Bar)
Butterfinger Pie
Heath Bar Pie

Almond Joy Pie

20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces (place candy in freezer 15 minutes for easy cutting)
Sweetened whipped cream or whipped topping

Heat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside. Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely. In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted. Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.

Banana Toffee Pie

1 can sweetened condensed milk
3 bananas
1 graham cracker pie crust
1 cup whipping cream
1/4 cup confectioners' sugar
Chopped pecans
1 Heath English toffee candy bar

Pour milk into an 8-inch glass pie pan. Cover with foil. Fill a 2 quart shallow casserole with 1/4-inch hot water; place covered pie pan in casserole. Bake for 45 minutes at 375 degrees F or until condensed milk is thick and caramel colored, adding hot water to casserole as needed. Cut bananas crosswise into 1/8-inch slices and place in bottom of graham cracker crust. Spread caramelized milk over the banana layer. Cool for 30 minutes. Combine whipping cream and sugar, beating until stiff. Spread over caramel layer. Sprinkle with the crumbled Heath candy bar. Chill for 3 hours or overnight before serving.

Source: recipegoldmine.com

Butterfinger Pie

8 ounces cream cheese, softened
1 package mini-Butterfinger* bars, chopped
1 large container Cool Whip
1 (9-inch) graham cracker crust
In a large bowl, beat cream cheese until smooth, then add chopped Butterfinger bars. Fold in thawed Cool Whip. Put mix in shell and let it firm in the refrigerator. It is best to make this the day before you plan to serve it. If you are unable to, put it in the freezer to firm. * You can also make this with Oreo cookies, Peanut Butter Cups or Heath bars

Source: recipegoldmine.com

Heath Bar Pie: Nothing says heaven like a mix between Ben and Jerry's, heath bar and pie!

Ben & Jerry's Heath Bar Crunch Ice Cream Pie

Using a sharp knife, cut the candy bars into 1/2 to 1-inch chunks. You should have about 1 cup. Place the chucks in a bowl; cover and freeze. Whisk the egg in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract and whisk to blend. Transfer the mixture to ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes a generous 1 quart.

Coffee Heath Bar Crunch:Omit vanilla extract and substitute 3 tablespoons good quality freeze-dried coffee. Add 2 tablespoons coffee with the cream and milk, and add the remaining 1 tablespoon coffee along with the candy (after the ice cream stiffens).

Source: recipegoldmine.com

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