How To Make Chocolate Candy Pie with Graham Crust
Light and crisp, this chocolate candy pie combines vanilla pudding mix and heavy cream for a silky and airy filling that’s topped with chocolate candies.
Line a baking sheet with parchment paper.
In a medium bowl, mix together the graham cracker crumbs and butter until fully incorporated.
Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm for about 1 hour.
In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip for about 5 minutes until light and fluffy.
Spread the pudding over the crust and top with the candy pieces.
Slice into 12 bars and serve with a dollop of whipped cream.
Serve and enjoy.
- Calories: 480.45kcal
- Fat: 34.73g
- Saturated Fat: 20.36g
- Trans Fat: 0.50g
- Monounsaturated Fat: 9.45g
- Polyunsaturated Fat: 2.70g
- Carbohydrates: 40.28g
- Fiber: 1.19g
- Sugar: 24.84g
- Protein: 3.39g
- Cholesterol: 99.67mg
- Sodium: 324.43mg
- Calcium: 67.71mg
- Potassium: 112.23mg
- Iron: 1.17mg
- Vitamin A: 305.89µg
- Vitamin C: 0.34mg
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