Candy Bar Pie with Cream Chocolate Topping

1. 1

   Heat oven to 450F (230C).

2. 2

   Prepare pie crust according to package instructions for FILLED ONE-CRUST PIE using 9 inch pie pan.

3. 3

   Bake at 450F (230C).

4. 4

   for 5 to 7 minutes or until very light golden brown.

5. 5

   Remove from oven;cool.

6. 6

   Reduce temperature to 325F (160C).

7. 7

   Cut candy bars in half lengthwise; cut into 1/4 inch pieces.

8. 8

   Place candy bar pieces over bottom of partially baked crust.

9. 9

   In small bowl, combine sugar and cream cheese; beat until smooth.

10. 10

    Add eggs one at a time, beating well after each addition.

11. 11

    Add sour cream and peanut butter, beating until mixture is smooth.

12. 12

    Pour over candy bar pieces.

13. 13

    Bake at 325F (160C).

14. 14

    for 30 to 40 minutes or until center is set.

15. 15

    Cool completely.

16. 16

    In small saucepan, heat whipping cream until very warm.

17. 17

    Remove from heat; stir in chocolate chips.

18. 18

    Stir until chips are melted andamp; mixture is smooth.

19. 19

    Spread over top of pie.

20. 20

    Refrigerate 2 to 3 hours before serving.

21. 21

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.