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Cakes, Pastries & Pies >  Candy Bar Pie >

 

Candy Bar Pie

 

Pie Crust:

• 1/2 C butter, diced & chilled

• 1-1/4 C plain flour

• 1/4 tsp. salt

• 2 to 4 TBS ice water

Filling:

• 1 C brown sugar

• 1/4 C unsalted butter, softened

• 1 egg

• 2 tsp. vanilla extract

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1 C plain flour

• 1 C candy bars

• Extra candy for top of pie

Pie Crust: In a large bowl, whisk together flour and salt; add 2 TBS water and then cut in diced butter using a pastry cutter. Alternatively, use a food processor and pulse a few times until a dough ball forms. If the mixture is too dry, add another 1 to 2 TBS water. Turn out dough onto a floured surface. Roll out dough to about a 1/4-inch thickness. Make sure to flip and rotate dough to prevent it from sticking to the surface. Roll dough out a few inches larger than the pie dish (about 12" for a 9" dish). Place in the pie dish; gently press to fit. Tuck under any overhang and crimp as desired.

Filling: Preheat oven to 350-degrees F. Cream together the brown sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer). Add the eggs and vanilla; mix until combined. Add baking powder, salt and flour; mix. Add the candy bars. Make sure to chop them if using a hand mixer. Press the mixture into the prepared pie dish; place extra candy on top. Bake for twenty-four to thirty minutes, or until the crust has browned and the top is golden. The pie may still be a a bit loose in the middle, but will set while cooling. Cool completely before cutting.

*Recipe Source: Marsha Cook.

*Candy Bar Pie images (C) Marsha Cook. Click on image above to view larger size in a new window.

 

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