Candy Bar Pie

It's about to get pretty real on this blog. There might be some people who hate me after this sentence. But, here it goes, I don't really like pie. You read that right, I'd rather not eat pie. I know, I know, but here's the thing, for every tasty, good pie you get there are 10 soggy, overly sweet, crappy canned fruit ones you have to eat first. I hypothesize the reason for this is two fold, one because it's way easier to buy pie then make (and store bought pies are the worst) and two, because pies are hard to make. They are time consuming and a bad recipe opens the flood gates of pie mistakes. Sometimes you get that big dome of pastry where all the fruit has sunk to the bottom, or you may have experienced the undercooked crust syndrome, or what about the I'm way too over liquidy pie? There's also too dry, not enough flavor, too thick crust, too thin crust, burnt crust, and fraudulent pie (you know, the lazy kind where you mix a packet of jello in and call it a pie? Not fooling me!).

Let's face it, making a pie can be a virtual train wreck. So many things can go wrong it's not even funny. And yes, this is true with lots of baking, however, nothing erks me more than a bad pie, because, well, it has so much potential! Wasted potential drives me crazy (which makes me sound like my mother when I got a B in high school). But fear not, for now anyways, I finally found an easy, hard to mess up, recipe that's still considered a pie but actually lives up to it's potential. Did I mention it also tastes just like a candy bar? Major bonus points.

{Candy Bar Pie} 
adapted from Chocolate Caramel Pie
Yield: 1 pie, about 12 servings
  • 1 cooked pie crust, cooled (I recommend making it from scratch, however, store bought will work just fine).
Caramel Filling
  • 2 cups (12 ounces) caramel (like candy caramel for caramel apples)
  • 1/2 cup (4 ounces) heavy cream
  • 1 cup (6 ounes) white chocolate
  • 1/2 cup (2 ounces) chopped pecans, toasted
Chocolate Glaze
  • 1 cup (6 ounces) chopped bittersweet chocolate
  • 1/2 cup (4 ounces) heavy cream
  • 2 tablespoons (3/4 ounce) corn syrup
  • 1/2 cup (2 ounces) chopped pecans, toasted
Cook and cool pie crust in a standard size pie dish. Prepare 1 cup of chopped pecans (for both chocolate glaze and caramel filling) and spread onto a baking sheet. Cook in a 300 degree oven for a couple of minutes until toasted. In a medium saucepan over a stove on low heat, melt together the caramel, white chocolate and heavy cream until smooth. Add in 1/2 cup of chopped pecans and pour filling into the crust. Allow to firm before pouring on chocolate glaze.

For the glaze, melt chocolate, corn syrup, and heavy cream in a double boiler over low heat. Stir until smooth, allow to cool but not harden completely. Once caramel has firmed pour chocolate over caramel and sprinkle with toasted pecans. Refrigerate for 1 hour (or more) before serving. Pie is best served cool but not cold, take out of fridge 15-20 minutes before serving.


Until I find a pie recipe that I absolutely love (and don't want to pull my hair out making), I want your pie suggestions! Have a pie recipe that will turn me back to being a pie believer? Post it in the comment section! I'm willing to make most anything that is posted (& will likely feature it here on the blog). Make me a pie believer!


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