Emma's Candy Bar Pie

Since we finally had a night without any plans, my 8 year old daughter, Emma, and I decided to head into the kitchen together.  Her second grade teacher made a pie for Pi Day and she has been talking about it ever since.  We made a pie from her memory and our collective imaginations of what might be yummy.  And when you start with ingredients like these, how can you go wrong?

This pie was really simple and such a fun activity to do with my kiddo.  How could I resist that face?



Here are the ingredients you'll need --

We started with the crust first.  Just throw one package of graham crackers that you've broken in half into the food processor.  Pulse until they are completely crumbed and add the butter.  Continue pulsing until the butter is combined well.

Pour the mixture into a pie plate and press into the bottom and up the sides of the dish. 
Bake the crust in a 350 degree oven for about 9 minutes.  Remove from oven and allow to cool while you prepare the filling.

The filling starts with fresh sweetened whipped cream.  Pour heavy whipping cream into the bowl of your mixer and gradually increase the speed to high until the cream is thickened and stiff peaks begin to form.  Add sugar by the spoonfull as the cream is mixing.

Set aside 1/3 of the whipped cream.  Fold chocolate sauce of your choice into the remaining 2/3 whipped cream.

Chop the candy bars -- we only chopped one Hershey Bar and four Reese's Cups.  Then we cut one other Hershey Bar and one pack of peanut butter cups for garnish.

Put half of the chocolate whipped cream into the pie crust and spread to cover the entire bottom of the pie. Sprinkle about 3/4 of the chopped candy bars on top of the filling.

Mix the other 1/4 of chopped candy bars into the remaining filling and spread mixture on top of the chopped candy layer of the pie.  Use the reserved whipped cream and cut candy bars for garnish.  Emma did a great job decorating our pie below.  Refrigerate the pie overnight before enjoying.

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Candy Bar Pie

1 package graham crackers, about 9 crackers

4 tbsp butter, room temperature

8 oz heavy whipping cream

3 tbsp sugar

1/2 c chocolate sauce*

2 Hershey's Bars

3 twin packs Reese's Peanut Butter Cups

*I used the same homemade chocolate sauce that used in my Chocolate Covered Strawberry Cupcakes recipe as filling.

Preheat oven to 350 degrees.

Break graham crackers in half and place in food processor.  Pulse until they are completely crumbed.  Then add butter and continue pulsing unil well combined.  Pour mixture into pie plate and press into bottom and up sides of dish.  Bake for 9 minutes.  Remove from oven and cool while preparing filling.

Pour heavy whipping cream into bowl of mixer.  Slowly increase spead of mixer to high and add sugar one spoonful at a time.  Continue whipping until stiff peaks begin to form.  Reserve about 1/3 of whipped cream.  Add chocolate sauce to the remaining whipped cream and fold in.

Chop 1 Hershey Bar and 2 packages of Reese's Cups into small pieces.  Cut the rest of the candy for garnishing.

Spread 1/2 of chocolate whipped cream into bottom of pie crust.  Top with 3/4 of chopped candy bars  Mix remaining chopped candy bars into remaining chocolate whipped cream and spread over the top of the pie.  Use remaining candy bars and reserved whipped cream to garnish the pie.

Refrigerate overnight and enjoy!

I'm linking this post up over at Alli N Son's Sweet Tooth Friday.  Check it out for bunches of sweet recipes!

And I'm linking up this cool new party that I just found -- Delicate Contruction's Made by Little Hands Monday.  I think it's such a cool idea to feature what our littles are making, too!