Candy Bar Pie I

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"This pie really does taste like a slice of a big candy bar and it melts in your mouth when you bite in."
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servings 508 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the 3 tablespoons of butter or margarine. In a medium mixing bowl, combine walnuts, butter or margarine, and sugar. Press this nut mixture firmly into bottom and sides of a 9 inch pie plate. Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
  2. Chop the candy bars up into small pieces. In a medium saucepan, combine the chopped bars of chocolate, marshmallows, and milk; heat and stir over medium heat till melted. Remove from heat; cool to room temperature.
  3. Chill a large mixing bowl and beaters. In the chilled bowl, beat whipping cream and vanilla with electric mixer on medium speed till soft peaks form (tips curl). Fold whipped cream into cooled chocolate mixture.
  4. Spoon chocolate mixture into the pie crust. Freeze about 5 hours or until firm. Remove pie from the freezer about 10 minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate bars.



i tryed this recipe and it was the best pie i have ever had i would recommend it to everyone for a nice treat.

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