Candy Bar Fudge Pie – chocolate, caramel and peanut candy bar turned into a pie and topped with creamy whipped cream. Indulge in the most decadent and delicious pie you’ll ever make. If you love this, you will also love this Milky Way Cake!
This candy bar fudge pie is a revelation. Well, I might be taking that statement a bit too far but it was fantastic. It started with a simple fudge pie recipe that I have loved for years. It is essentially the chocolate fudge pie recipe from the movie, “The Help”. I have made this pie for parties at my home and even for my birthday a few years ago when I was going through a no-cake phase (it only lasted two weeks).
I just adore this fudge pie. The taste reminds me of a fudgy brownie, perfectly chewy and chocolatey, but with a flaky pie crust bottom. It really is the perfect chocolate pie.
My thought was to see how I could make this pie even more fun. Immediately candy bars floated around in my mind. I am not a big eater of candy bars I must confess. I have a dad for a dentist so I really never gravitated towards them but if there was one I would indulge in every now and again, it would be a Snickers. First, it has peanuts and that is the only nut I am not allergic to, probably because it is technically a legume and not really a not. Secondly, I love the peanuts with the gooey caramel and chocolate combo and thought I could add a bit of that flavor to my pie.
I started with my trusty and added a thin layer of caramel sauce with peanuts. Then, topped it with the fudge pie mixture and baked for 50 minutes. Holy Moly, was this soooo delicious!!!!
With a garnish of fresh whipped cream and chopped candy bar, I was ready to devour this, and you will be too!
If you are fond of this pie, then I’m sure you’ll fall in love with some of my other pie recipes.
[amd-zlrecipe-recipe:122]
Candy Bar Fudge Pie
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
- 3/4 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.
pinterest 
facebook 
twitter 
email 
Just so you know, a FB page flogging porn books has lifted your recipe, all of it, including the picture, without credit, on FB https://www.facebook.com/torridbooks/photos/a.10151586008507402.1073741826.58751287401/10152523203572402/?type=1
Thank you so much for sharing!
Best. Pie. Ever.
I haven’t actually tried it but I know. Just look at it!
By the way, I LOVE those Pillsbury refrigerated pie crusts. So much better than the ones that are already rolled out in the pans!
Thanks so much Erin! I feel the same way about the refrigerated pie crusts. Super yummy and convenient!
That caramel nut crust in itself sounds to die for!! Looks amazing, girl!
Thank you so much Liz!!