Heath Bar Pie

Heath Bar Pie

27 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    4 h 30 m
Recipe by  Donna

“If you like Heath candy bars, you'll love this pie!”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Spread caramel topping into pie crust.
  2. Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
  3. Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

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Reviews (27)

Rate This Recipe


My family could not believe I made this. It was so good. I could not tell you about left overs- there where none. The only change I made was I used a package of heath bar pieces instead of breaking my own.



The pie tasted delicious! We did not eat the entire pie at one sitting. The reason I gave it 4 stars is because after it was removed from the freezer, it got mushy pretty fast. I was not able to leave the leftovers in the refrigerator because it was not keeping its shape at all. It did well if kept in the freezer. It tasted great though!

Chunky Monkey

Chunky Monkey

I made this for Thanksgiving and my nieces and nephews loved it so much that I was asked to bring it for Christmas! * I was too full to taste it, I'll have to save room next time! :)

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Amount Per Serving (8 total)

  • Calories
  • 495 cal
  • 25%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 66.4 g
  • 21%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 513 mg
  • 21%

Based on a 2,000 calorie diet



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Next-Best-Thing-To-Robert-Redford Pie


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