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Candy Bar Pie Recipe

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This recipe for Candy Bar Pie is from Recipes from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. Instant Coffee 2 T. Water
7 ½ oz. Hershey Milk Chocolate Bar with Almonds + ½ reg. size bar
4 Cups Cool Whip (Large Container)

Pie Crust (for 2 pies)

2 C. flour
¾ t. salt
2/3 c. + 2 T Crisco
½ c. COLD water
Directions:
Directions:
In small saucepan dissolve coffee in water. Add candy bars. Stir over low heat until melted. Cool. Then fold in Cool Whip. Pour into baked and cooled pie shell. Chill for 4 hours. To serve, put a dollop of Cool Whip in center of slice, and decorate with piece of Hershey’s Chocolate bar without almonds. Or – spread with Cool Whip and sprinkle with shaved chocolate.

Pie Crust:

Cut shortening into flour and salt until crumbly. Add cold water slowly, mixing with large fork or hands until it leaves sides of bowl. Divide in half, make a smooth ball, then roll out to fit pie plate (8 or 9”).

Bake at 475 for 8 to 10 minutes for baked pie shell.

 

 

 

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