I made this dark chocolate Heath Bar pie for my mom for Mother's Day - it was so good. It's very easy to make and tastes delicious! I got the recipe for the graham cracker crust from Betty Crocker's Cookbook and I followed the instructions on the pudding package to make the pie.
- Graham Cracker Crust
- 12 full chocolate graham cracker sheets, crumbled
- 1/4 cup sugar
- 1/2 melted butter
- Pie Filling
- 2 packages Hershey's Special Dark chocolate pudding
- 3 cups cold milk
- 1 package of miniature Heath bars
- Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tbsp. sugar
- 1 tsp. vanilla extract
Makes 1 10-inch pie.
To make the graham cracker crust, mix the crumbs, sugar, and butter.
Press the mixture firmly and evenly against the bottom and sides of the pie pan. Bake at 350º for 15 minutes.
To make the pie filling, add 2 packages of the pudding mix to 3 cups cold milk. Beat with an electric mixer at low speed for 1 minute. Pour immediately into the baked crumb crust.
Chop miniature Heath bars into small pieces (I think I used about 25 of the candies).
Top the pie with the chopped candies and refrigerate for at least 3 hours.
When you're ready to serve the pie, make the whipped cream by beating the heavy whipping cream, sugar, and vanilla extract with an electric mixer until stiff peaks form (about 1 minute).
Top the pie with whipped cream and serve!