Candy Bar Pie

Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.

This month I went with Liz’s Candy Bar Pie because how can you not love a pie with THAT name. It did not disappoint. A rich, creamy filling with a crispy crust….YUM! I served this topped with hot fudge but it stands perfectly well on its own, too!

Thanks once again Liz for a fabulous dessert!

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Candy Bar Pie

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Ingredients

  

CRUST:

• 25 Nabisco Famous Wafers crushed
• 1 tablespoon sugar
• 4 tablespoons butter melted
• FILLING:
• 20 regular marshmallows
• ½ cup milk
• 1 8- ounce milk chocolate bar
• 1 cup heavy cream plus more for topping I topped with 1/2 cup whipped cream
• Hershey bar pieces for garnish and hot fudge optional

Instructions

 

• Combine crushed cookie crumbs, sugar, and butter.
• Pat into 9-inch pie plate and freeze.
• In a medium saucepan, combine marshmallows and milk.
• Cook over low heat, stirring occasionally, till melted.
• Add chocolate chunks and remove from heat. Stir till melted.
• Refrigerate 10 minutes.
• Whip the 1 cup cream and fold into chocolate.
• Pour into shell and refrigerate at least 3 hours.
• To serve, pipe on whipped cream and top with chocolate!
• Drizzle on hot fudge, if desired!