Candy Bar Fudge Pie
Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
Recipe Adapted from Food and Wine
Author: Jocelyn Delk Adams of Grandbaby-Cakes.com
Serves: 8 slices
Ingredients
For the Caramel Nut Crust Bottom:
- 1 cup soft caramel individually wrapped candy, unwrapped
- 1 tablespoon butter
- 2 tablespoons evaporated milk
- 3 tablespoons salted peanuts
For The Fudge Filling:
- 1½ cups granulated sugar
- 3 Tablespoons cocoa powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- 2 large eggs
- ¾ cup evaporated milk
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Roll Pillsbury refrigerated pie crust into your pie pan and prick bottom with a fork.
For the Caramel Nut Crust Bottom:
- Next, add unwrapped caramel, butter, and evaporated milk into a microwave safe bowl and microwave 20-30 seconds at a time then whisk together until caramel has completely melted and is a smooth consistency (takes about 1 minute and 15-30 seconds).
- Spread caramel sauce on the bottom of the pie crust.
- Top with salted peanuts and press down into the caramel.
For the Fudge Filling:
- In a large bowl, whisk together sugar, cocoa powder, salt, butter, eggs, evaporated milk and vanilla extract until well combined.
- Pour fudge mixture over caramel nut crust bottom.
- Bake for 45 minutes or until outsides of pie are set but inside is still a bit jiggly.
- Remove and cool completely on cooling racks.
- Garnish with whipped cream and chopped candy bar and serve.
Nutrition Information
Serving size: 1 slice
