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No Bake Candy Bar Pie:

Take a bite out of this fun and flavorful No-Bake Candy Bar Pie! This dessert is rich, chocolatey, and the perfect sweet treat to make for your family and friends! Add additional fillings to customize your pie to include all of your favorite candies!
This recipe was inspired by Julianne Bayer’s cookbook, No Bake Treats! For more delicious no-bake desserts, get her cookbook here! - http://qvc.co/No-Bake-Treats

Serves: 8-10 slices
Ingredients:

For the Crust:
1 ½ cups (135 g) chocolate sandwich cookie crumb (ex. Oreos)
4 tbsp (57g) unsalted butter

For the Pie Filling:
1 ¾ cups plus 3 tbsp (458 ml) heavy whipping cream, divided
1 cup (130 g) powdered sugar
12oz (340 g) cream cheese, softened
¼ cup (48 g) malt powder
2 tsp (10 ml) vanilla extract
1 cup of Nutella

Suggested Fillings:
3 oz (86 g) of chocolate chips
3 oz (86 g) of peanuts
3 oz (87 g) bite-size Snickers, chopped
2 oz (57 g) M&Ms

Preparation:
For the Crust
1.) Line the bottom of a 9-inch (23-cm) springform pan with parchment paper, wrapping it around removable bottom of the pan.
2.) Before measuring, grind the cookies into fine crumbs using a food processor or blender.
3.) In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.
4.) In a separate medium-sized bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.
5.) Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.

For the Pie Filling:
1.) Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
2.) Pour 1 ¾ cups (414 ml) of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
3.) Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
4.) Set the whipped cream aside.
5.) Reserve 1 cup (75 g) of the prepared whipped cream to pipe a border around the pie.
6.) Beat the cream cheese on medium-high speed for 2-3 minutes until it’s light and fluffy.
7.) Scrape down the sides of the bowl.
8.) Add the remaining 3 tablespoons (44 ml) of heavy whipping cream, malt powder, Nutella, and vanilla extract.
9.) Continue beating until all of the ingredients are well combined
10.) Lastly, fold the whipped cream into the pie filling until it’s well mixed

Suggested Fillings:
1.) The candy fillings are optional and completely customizable. You can use the same flavor of candy, or you can use a variety of candies.
2.) Chop all of the candy into small pieces, about the size of your pinky finger, and fold them into your filling.
3.) Save a few pieces to place on top.
4.) Pour the filling into the prepared crust. Spread the top of the filling evenly and then press the remaining candy pieces into the top of the filling.
5.) Pipe the borders around the pie with whipped cream using a large piping tip.
6.) Cover and freeze the pie for 4 to 6 hours.
7.) To serve, remove the edges of the springform pan, and use a flat edged knife to help separate the springform edge from the filling. Cut the pie with a hot serrated knife.

Enjoy!

Foodie Files

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