This 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![amd-zlrecipe-recipe:122]
- 1 cup soft caramel individually wrapped candy unwrapped
- 1 tablespoon butter
- 2 tablespoons evaporated milk
- 3 tablespoons salted peanuts
- 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
- Preheat oven to 350 degrees.
- Roll Pillsbury refrigerated pie crust into your pie pan and prick bottom with a fork.
- 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.
- 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.