Candy Bar Pie and a Blog Hop!

I saw this pie on the cover of the "Pillsbury our best pies" cookbook/magazine when I went to the grocery store.  It reached out to me and screamed MAKE ME!  How could I resist that candy bar topping drizzled with chocolate sauce?  I'm no Wonder Woman, people and I never claimed to be.

What a surprise I had when I looked at the ingredients for this pie.  A pretzel crust?!  A glorious mix of sweet and salty in one pie?  OH honey, you have me hook, line and sinker.

After your crust is baked and cooled, chop up those candy bars.  Eat a few of them but be sure to save some for the actual pie. 

Does it get any naughtier than this?  I mean, really!

Did I mention peanut butter?  Yeah, they put peanut butter in this pie as well.  Whoever it is that created this pie should be referred to as the Pillsbury Piemiester.  I'll bet they wear a crown made of toffee with jewels made from jelly beans.  I would eat their crown.

Maybe not the entire crown but I would break a piece of it off and take a nibble.  I would apologize in advance, of course.  I wouldn't want to piss off the Pillsbury Piemiester.  I want them to continue to share their genius pie recipes with us.

After you have baked it, you need to let it cool down and then place it in the refrigerator for about 2 hours.  Hahaha!  Yeah right Pillsbury Piemiester!  2 hours to wait to eat a slice of this perfection?  Oy vey!

{2 hours later} Now's the time you put on your Wonder Woman cape and eat one slice of this baby.  I said ONE slice people!  Now put the fork down and walk away.

{If you don't have a Wonder Woman cape you should get one.  It's very empowering.  Or, you could just turn your apron around and wear it backwards.  It makes a pretty good cape that way.}

Candy Bar Pie
Yield: 8 - 10 servings

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Ingredients:

• 2 cups finely crushed pretzel sticks
• 1/4 cup packed brown sugar
• 3/4 cup butter, melted
• 12 oz. low-fat cream cheese, softened
• 1/2 cup granulated sugar
• 1/3 cup low-fat sour cream
• 1/3 cup creamy all-natural peanut butter
• 2 eggs
• 4 bars (2.07 oz. each) milk chocolate-covered peanut, caramel and nougat candy {I used Snickers}, cut into 1/4-inch pieces
• Garnish: Hershey's chocolate sauce and the remaining candy bar pieces

Instructions:

1. Heat oven to 350.  Spray 9-inch glass pie plate with cooking spray.  In medium bowl, mix pretzels, brown sugar and butter, firmly press mixture on bottom, up side and onto rim of pie plate.  Bake 10 - 12 minutes or until browned.  Cool completely on cooking rack.  
2. Reduce oven temperature to 325.  In medium bowl, beat cream cheese, and granulated sugar with electric mixer on medium speed until blended.  
3. Add sour cream and peanut butter, beating on low speed until well blended.  
4. Add eggs, one at a time, beating just until blended.  
5. Arrange 1 cup candy pieces in bottom of crust.  Spoon cream cheese mixture over candy.  
6. Bake 35 - 40 minutes or until set.  Cool completely.  Cover; refrigerate 2 hours.

Adapted from Pillsbury our best pies

Now, it's time for a Blog Hop!

"Muffin-top" is a generally pejorative slang term used to describe the phenomenon of overhanging fat when it spills over the waistline of pants or skirts in a manner that resembles the top of a muffin spilling over its paper casing.

This is a Muffin Top Blog Hop! 

Link up your most decadent muffin top inducing dessert and visit new friends too!

Don't forget to link back to this page so your readers and blogger friends can play along!

Linked up to Sweets for a Saturday