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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Heath Bar Pie Recipe

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This recipe for Heath Bar Pie is from Cooking With The POLK Girls, 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:  
Crust:
1-1/2 C. finely crushed Graham Crackers (about 20 squares)
1/3 C. Butter
3 Tbsp. Sugar

Pie:
1/3 C. Caramel Ice Cream Topping, plus more for drizzling
4.6 oz. box JELL-O Cook & Serve Vanilla Pudding mix (Instant pudding is not the same)
3 C. Milk
8 oz. Cool Whip, thawed
Heath Bars, chopped (either 6 1.4 oz. bars or you can use 1/2 bag of Heath bits)
Directions:
Directions:
Crust:
Preheat oven to 350 degrees, Mix all ingredients together. Press in the bottom and up the sides of a 9-inch pie plate. Bake 8-10 minutes, or until golden brown. Cool.

Pie:
Spread caramel topping into prepared pie crust.
Stir pudding mix with the milk in a medium saucepan. Stirring constantly, cook on medium heat until mixtures comes to a full boil. Remove from heat.
Cool cooked pudding for 5 minutes, stirring twice.
Stir in Cool Whip and chopped Heath bars. Spoon into crust and spread it out smoothly.
Freeze for 4 hours, or until set. Before serving, let stand for 15 minutes before cutting. Drizzle additional Caramel topping on top of pie to garnish.
Store leftovers in the refrigerator or freezer, wrapped.
Personal Notes:
Personal Notes:
This would probably be really good with Butterscotch pudding instead of Vanilla!

 

 

 

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