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This Cookie Pie is a huge blondie in a crust with so many kinds of candy baked in! It is the best way to use up leftover candy that you have laying around the house. Whatever you’ve got, I promise it will go great in this recipe!
Candy Bar Pie
I like to say that this is the best in-between recipe for Halloween and Thanksgiving. Whether you trick or treat, or didn’t get enough trick or treaters–we will always have extra candy. And it is so perfect that a pie holiday comes shortly after!
This pie is not a typical pie, but the center is a cookie (or blondie) that is just as delicious as any other pie recipe. The candy adds another layer of greatness that is needed for this blondie pie. Use Peanut Butter Cups, M&Ms, Snickers, or really anything else of your choosing and you got yourself a candy bar pie!
Ingredients Needed
- Pie Crust: From a pack of two or homemade pie crust.
- Brown Sugar: Always remember to pack your brown sugar! This makes a gooey soft blondie.
- Unsalted Butter: You can substitute salted; just omit added salt.
- Candy Bars: Any combination of candy to suit your needs! I used M&Ms and a bunch of mini candy bars I had – but you can use peanut butter cups or Kit Kats or anything!
How to make Blondie Pie
- 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.
- 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.
- 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.
Expert Tips
- Tent the top with foil if you notice it browning too fast.
- Give the pie time to cool before slicing so it can hold its shape!
- Add extra candy, whipped cream, or ice cream on top!
Candy Bar Pie Recipe
This Candy Bar Pie is great for using up any leftover candy you have in your pantry. The base of the pie is a giant blondie and you simply fill it with your favorite candy, like peanut butter cups, Rolos, and M&Ms!
Recipe Video
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
- 1 pie crust from a pack of two or homemade
- 1 cup (200g) packed brown sugar
- ¼ cup (57g) unsalted butter , softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (124g) all-purpose flour
- 1 cup chopped candy bars (use a combination of any candy to make 1 cup)
- Extra candy for the top of the pie
Instructions
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
- If you notice the top of the pie browning too fast, tent it with foil until the crust is baked through.
Recipe Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 145mg | Potassium: 231mg | Fiber: 3g | Sugar: 26g | Vitamin A: 172IU | Calcium: 57mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
This is a Chocolate Lovers Dream Cookie Pie! Looks “almost” to good to eat! Could you use: Mini Chocolate Chips,
Hershey’s Kisses, Dark Chocolate M&M’s, Mini Rolos, Mini Peanut Butter Cups & would it change the 1 Cup amount, or any of the other ingredients? Thank you!
I just made this and it is absolutely delicious! Thank you for the recipe 🙂
Hello,
I bought a frozen pie crust that already comes ina is tin. Would I defrost it first and do I pre-bake that first before adding blinder dough? Help! I’d like to make this tonight.
You will bake it all together (crust and mixture) in the oven. Check the package though if it should be frozen or thawed going into the oven; there will be directions for “filled pie”.
I have made this pie 3 times now. I thought by using the Graham crust caused it to not cook all the way through. I used a refrigerated pie crust and the same problem: It is doughy throughout. I had to turn the oven back on and put it back in. What am I doing wrong???? I bake it for about 28 minutes. I don’t want to burn it.
Did you wait for it to cool? Once mine cooled it solidified. It might just need to bake longer; if the crust starts to brown too soon you can cover it with foil or a pie shield.
FANTASTIC pie!!
Just what I’d love to bake for my niece’s birthday. I can imagine her face 🙂
Thank you!
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