Candy Bar Pie
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 2 hours 45 minutes (including chill times)
Cook time: 5 minutes
Total: 2 hours 50 minutes
✻ ABOUT THIS RECIPE
Salty pretzel crumb crust, a rich dulce de leche base, fluffy peanut butter cream filling, and an addictive milk chocolate crunch topping. All combine together to form an amazing no-bake cream pie that I call the Candy Bar Pie - because it’s like all the elements of your favorite candy bar in one perfect slice!
INGREDIENTS
Pretzel Crumb Crust
226 g / 1 ¾ cups pretzel crumbs (from about 226 g / 8 ounces pretzels)
113 g / ½ cup unsalted butter, melted
320 g / 1 cup dulce de leche
Peanut Butter Filling
113 g / 4 ounces cream cheese, at room temperature
120 g / ½ cup creamy peanut butter
176 g / ¾ cup heavy cream
5 g / 1 teaspoon vanilla extract
2 g / ½ teaspoon fine sea salt
Chocolate Crunch Topping
226 g / 8 ounces finely chopped milk chocolate
176 g / ¾ cup heavy cream
70 g / 2 ½ cups crisp rice cereal or cornflakes
More Pie-deas This Way:
METHOD
1. Make the crust: n a medium bowl, stir the pretzel crumbs and butter to combine. Press the mixture into a deep-dish 9 inch / 23 cm deep-dish pie plate into an even layer. Transfer to the freezer for at least 30 minutes, or until firm.
2. Spread the dulce de leche over the base and up the sides of the pie crust in an even layer. Transfer to the freezer to firm up while you prepare the filling (10-15 min).
3. Make the filling: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese, peanut butter, and powdered sugar to combine, 2 minutes. Scrape the bowl well.
4. With the mixer running on medium speed, add 172 g / ¾ cup of the cream in slow steady stream. Once it’s all incorporated, raise mixer speed and whip to medium peaks. Add the vanilla and salt and mix to combine.
5. Spoon this mixture into the crust and spread into an even layer. Cover, and transfer to the freezer until firm, about 20-30 minutes.
6. Make the topping: In a small pot, bring the remaining 172 g / ¾ cup cream to a simmer. Place the chocolate in a medium heat-safe bowl. Pour the hot cream over the chocolate, let sit for 15 seconds, then stir until evenly combined. Cool, stirring occasionally, for 10 minutes, then fold in the cereal.
7. Spoon this mixture on top of the chilled pie in an even layer. Let set in the refrigerator for 1 hour before slicing and serving.
NOTES
You can use homemade dulce de leche, or purchase it in a can or jar. Real talk: I love to keep cans of it on hand in my pantry because it’s so great in so many bakes!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
