Luke was sitting next to me yesterday morning while I was scrolling through Pinterest on my laptop.
“WE NEED THAT!” he yelled, pointing at the candy confection on the screen.
I followed the link. It was a pie, full of bits of candy bars! Essentially, it’s like a blondie in a pie crust with candy. What more do you need to know?
“We should probably have that tonight, you know, to celebrate school starting on Monday,” he said.
That’s solid reasoning if I ever heard it.
This pie came together quickly and simply. It’s bright and colorful, and it was delicious.
“That sure was a special dessert” was Luke’s final comment on the subject.
I agree, Luke. I agree.
Crazy Candy Pie
1 frozen pie crust, thawed
1 cup brown sugar
1/4 cup unsalted butter, softened
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1 cup flour
1 cup candy bars (I used M&M’s, mini Twix, mini Rolos and mini Reese’s Peanut Butter Cups)
extra candy for the top of the pie
Preheat oven to 350° F. If using a frozen pie crust, make sure crust is defrosted.
Using an electric mixer, cream sugar and butter until fluffy. Add eggs and vanilla; beat until combined. Stir in baking powder, salt and flour. Mix well.
If you’re not using “mini” candies, chop your candy into bite-sized chunks.
Add candy to batter using a slow speed of the mixer or stirring it by hand.
Press batter into pie crust. It will be too thick to pour and somewhat sticky, so you might want to spray your spatula with nonstick cooking spray before you attempt this maneuver. Sprinkle remaining candy on top for decoration.
Bake for about 24 to 30 minutes, or until the crust is browned and the top of the pie is golden. It may still be a little jiggly in the center. Cool completely. Serve with whipped cream or ice cream, if desired.
Nutritional Information (calculated with 1 cup of M&M’s): Calories Per Serving: 409, Calories from Fat: 159, Fat: 18 g, Trans Fat: 0.1 g (8 g Saturated Fat), Cholesterol: 40 mg, Sodium: 248 mg, Potassium: 206 mg, Carbohydrates: 58 g, Fiber: 1 g, Sugar: 36 g, Protein: 4 g.
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