Chocolate Candy Bar Pie Recipe
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This Chocolate Candy Bar Pie is super easy and super decadent … oh so decadent! And it couldn’t be easier to make.
Chocolate Candy Bar Pie
A couple of years back a friend brought this delicious pie over for a gathering. It was one dadgum good pie. After one bite, I inquired about its goodness. Come to find out, it was a very naughty pie. Naughty indeed. I tucked the recipe away, far in the back of my mind for later blackmail needs.
Recently, 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 this 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 moment, but because it’s just way too easy. It’s like cheating.
No. It is cheating.
It’s totally cheating.
I’m a cheater. So there.
This is naughty, cheatin’ pie making, y’all.
Let’s get to it.
You’ll need only four things: a graham cracker pie shell (homemade or store bought will do), slivered almonds (optional), chocolate candy bars (like Hershey’s, with or w/o almonds), and whipped topping. The original 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.
Begin by melting the chocolate bars over a double boiler. I don’t own a double boiler, so I use a mixing bowl over a sauce pan. It works like a charm. Stir the chocolate until smooth. Once melted, if using the chocolate bars without almonds, add the chopped almonds if you’re using almonds. Mix well. Next, add the whipped topping.
Gently mix in whipped topping until smooth, then pour everything into the prepared pie shell. I was instructionally challenged when I made this and forgot to add slivered almonds to the top of the pie. So, if you’d like, add slivered almonds to the top of the pie at this point. Or not.
Cover and refrigerate for about four or five hours, until firm. If needed, you can speed up the firming process just a bit by putting it in the freezer for an hour, then refrigerate the pie for another two hours.
That’s it. That’s all. It’s as easy as pie. I 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 make up with your spouse, 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 plan to have this on hand for a backup. And for that matter, go ahead and make two while you’re at it.
More chocolatey pie recipes you will enjoy too:
Happy pie making!
Chocolate Candy Bar Pie Recipe
Chocolate Candy Bar Pie Recipe
An easy Chocolate Candy Bar Pie recipe made with chocolate candy bars and a few other basic ingredients.
Ingredients
- 6 1.5-ounce Hershey's Chocolate bars, with or without almonds
- 1/2 cup slivered almonds (optional), divided
- 1 8-ounce carton whipped topping
- 1 9-inch graham cracker or cookie pie crust (a baked pastry pie shell may be substituted)
Instructions
- 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.
Notes
Adapted from Hospitality Southern Style, by my sweet Aunt Carole Radford.
Makes one 9-inch pie.
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Will this work with sugar free hershey bars as well ?
this looks amazing… gonna try make it soon!
i just wanted to ask what can i replace the cool whip with, since they don’t sell it where i live… what is it made of? any idea?
“Ok, put your hands into the air and back away from the pie; slowly, slowly.” For those of us addicted to chocolate, we expect to hear these words every time we make one of these yummy pies. It’s almost as good as my mother’s Class II Felony home made banana ice cream…LOL!
Hi!
Here in South Africa we do not have Cool Whip. Can you lease explain to me exactly what it is? Cream and what else? I see it in many recipes on the different blogs, but I never know what to use instead. This pie looks SO dreamy, and super easy, I really NEED to try it!
I really enjoyed browsing around your blog!
Hello Mariette!
Cool Whip is basically fake whipped cream. I would substitute whipped cream. It should be even better!
Thank you so much! I can’t wait to make it!
I found this recipe by doing a search for “easy pie recipe”. I didn’t have a double boiler, but used a bowl over a pot and was impressed with how easily this all came together, in just a matter of minutes. However, I was disappointed in how bland it was. I served this pie 4 days ago, on Christmas, and there is still nearly half the pie left in my fridge. It wasn’t bad, just not worth the effort to dirty a fork and plate. I didn’t find it decadent or rich. I’, 5 months pregnant and typically use any excuse in the world to eat yummy junk, but this just didn’t do it for me.
I make this and put in the mini graham cracker pie crusts, garnish with a little extra whip cream, a raspberry and a 1/2 of a piece of hershey bar. Makes for an easy “fancy” dessert.