Leftover Halloween Candy Pie
- ¼ cup of Minerva Dairy Unsalted Amish Roll Butter, softened
- 1 pie crust, from a pack of two or homemade
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup flour
- 1 cup chopped candy bars (M&M’s, Rolos, Reese’s Peanut Butter Cups, etc.)
- Extra candy for the top of the pie
1. Preheat oven to 350°F.
2. Place pie crust in a 9” pie plate, crimping as desired. Press the sides of the crust so they are firmly attached to the edges of the pie plate.
3. Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment (or you can use a hand mixer). Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix. [If you are using a stand mixer, add your candy bars to the bowl and mix on medium-high to chop of the candy. (The strength of the mixer is enough to break up soft pieces of candy, like Reese’s or Rolos.) If you’re using a hand mixer, coarsely chop the candy, the mix it into the dough.]
4. Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Press some remaining candy on the top for decoration. Press the sides of the crust that are showing with the tines of a fork a few times.
5. Bake for about 24-30 minutes, until the crust is browned and the top of the pie is golden. It may still be a little jiggly in the center. Cool completely before cutting. Serve by itself or with whipped cream or ice cream.
You can find Minerva Dairy at their local Fresh Market, Heights Corner and Terry’s Finer Foods.
You can also learn more about me at http://www.cateringtoyouinlittlerock.com/