Chocolate Candy Bar Pie
Hey y’all! My name is Amy and I’m happy to be visiting here from She Wears Many Hats. Robyn is a very special friend of mine. I love her like a sister. Almost as good as this pie I’m going to share with you. Nah, I love her much better than this pie, and that’s saying a lot because this is durn good pie.
A couple of years back a friend brought this delicious candy bar pie over for a get-together. And, oh my, was it good. After one bite, I asked about its goodness. Come to find out, it was a very naughty pie. Naughty indeed. I tucked the recipe away in the back of my mind for later blackmail needs.
Later, as I was looking through one of my aunt’s cookbooks, I stumbled across this same pie recipe. I couldn’t believe the recipe had been in my possession all that time. Probably a good thing for my hiney’s sake.
Like I said, it’s naughty, not just because of the ingredients, which we’ll get to in a sec, but because it’s way too easy. It’s like cheating.
No. It is cheating.
It’s totally cheating.
I’m a cheater. So there.
This is naughty, cheating pie fixing y’all. Let’s get to it.
You’ll only need 4 things: graham cracker/cookie pie shell (store bought or homemade), slivered almonds (optional), Hershey’s chocolate candy bars (with or w/o almonds), and whipped topping.
The original candy bar pie recipe calls for Hershey’s chocolate bars with almonds, but I goofed and bought the regular Hershey’s chocolate bar without almonds. It was delicious anyway. Use either.
Like I said, it’s easy pie fixing with only four simple steps:
– Melt the chocolate bars and stir until smooth.
– Once the chocolate is melted, if using the chocolate bars without almonds, add the chopped almonds (if you’re using almonds). Mix well.
– Add the whipped topping. Gently mix in until smooth.
– Pour into the prepared pie shell. If you’d like, add more slivered almonds to the top of the pie.
Cover and refrigerate for about four or five hours, or until firm. If needed, speed up the firming process by putting it in the freezer for an hour, then refrigerate for another two hours.
That’s it. That’s all. It’s as easy as pie. Had to say it. Can’t help it. I’m a cheese ball.
Anyway, here’s some advice, if you have some persuading to do, have this on hand.
If you are trying to makeup with your man/woman, have this on hand.
If you are applying for a that job you’ve been pining for, have this on hand.
It freezes well, so just have this on hand for a backup.
Hope you enjoy!
Chocolate Candy Bar Pie
- 6 1.5 ounce Hershey’s Chocolate bars, with or without almonds
- 1/2 cup slivered almonds optional, divided
- 1 8 oz. carton whipped topping
- 1 9- inch graham cracker or cookie pie crust a baked pastry pie shell may be substituted
- Begin by melting the chocolate bars over a double boiler, stirring until smooth. (Again, I don’t own a double boiler, so I use a mixing bowl over a sauce pan. It works like a charm.)
- Once melted, if using the chocolate bars without almonds, slightly crush 1/4 cup slivered almonds and mix into the melted chocolate. (If you don’t like almonds, or are like me, forgetful, skip the almonds altogether.)
- Next, add the whipped topping, gently mix and pour into prepared pie shell.
- If using the almonds, evenly spread the remaining 1/4 cup of slivered almonds on the top of the pie.
- Cover and refrigerate for about four or five hours, or until firm. If needed, speed up the firming process by putting covered pie in freezer for about an hour, then refrigerate for another two hours.
adapted from Hospitality Southern Style, by my sweet Aunt Carole Radford
Amy of She Wears Many Hats shares delicious food, gorgeous photography, and lots of helpful tidbits of information about the hats we all wear as women.