As many of you know already, I am doing Christmas Eve dinner at my house. Now, last time I did this, I catered it. This year we are making dinner. I have never ever ever made a turkey in my life. I have never made real mashed potatoes either (I am great at instant though! LOL). Needless to say, I am a tad worried about Christmas Eve dinner especially now that my husband has informed me that he didn’t take off (if looks could kill . . .). However, in this insanity I call my life, there is one thing I can count on. Dessert.
I have to thank Pillsbury for making dessert so much easier for me. I’m all about easy cooking, and once again, they have come through for me. Did you know that Pillsbury has pie crusts? All you need to do is roll them out in your pie pans! How much easier does it get than that? Now, they also save you when you are looking for an easy pie to make for dessert too. By checking out Pillsbury‘s website, you can find a ton more pie recipes. How does this one sound?
Candy Bar Pie
Prep Time: 20 Minutes
Start to Finish: 3 Hours 40 Minutes
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
5 bars (2.07 oz each) chocolate-covered peanut, caramel and nougat candy
4 packages (3 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
Topping
3 tablespoons whipping cream
2/3 cup milk chocolate chips
Heat oven to 450°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or until very light golden brown. Cool while preparing filling. Reduce oven temperature to 325°F.
Cut candy bars in half lengthwise; cut into 1/4-inch pieces. Place candy bar pieces over bottom of partially baked crust. In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in 1 egg at a time until well blended. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325°F for 30 to 40 minutes or until center is set. Cool completely on cooling rack, about 2 hours.
In 1-quart saucepan, heat whipping cream until very warm. Remove from heat; stir in chocolate chips until melted and smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving. Cover and refrigerate any remaining pie.
Do you have any tricks that you use for your pies? Any time saving tips like using Pillsbury Pie Crusts?
