Candy Bar Pie II

Candy Bar Pie II

10 Reviews 1 Pic
Recipe by  Vickie

“Layers of chocolate, cream cheese, and nuts .... a crowd pleasing pie good for any occasion.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
  2. In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
  3. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
  4. In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.

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Reviews (10)

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The semisweet chocolate on the top is not a good taste mixture with the rest of the pie. Maybe pudding would be better or chocolate frosting.



I used Reeces PB cups instead of snickers and it is soooo good.



After eating this at a local restaurant I knew I had to find the recipe! It is the best pie I have ever eaten and the restaurant serves it ice cold, with the top like a cheesecake and the center soft like a custard...the texture of the snickers nougat at the bottom is awesome and they serve it with chocolate sauce mixed with chopped peanuts mixed in as the topping instead of semisweet chocolate. Thanks for the recipe!

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Amount Per Serving (8 total)

  • Calories
  • 645 cal
  • 32%
  • Fat
  • 43.9 g
  • 68%
  • Carbs
  • 55.9 g
  • 18%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 396 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Snackasnicker Pie


next recipe:

Candy Bar Brownies