Best Heath Bar Pie Recipes

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HEATH BAR PIE



Heath Bar Pie image

If you like Heath candy bars, you'll love this pie!

Provided by Donna

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
⅓ cup caramel ice cream topping
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee, chopped

Steps:

  • Spread caramel topping into pie crust.
  • Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
  • Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 66.4 g, Cholesterol 19.3 mg, Fat 24.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 13.7 g, Sodium 512.9 mg, Sugar 46.7 g

HEATH BAR ICE CREAM PIE WITH HOT FUDGE SAUCE



Heath Bar Ice Cream Pie With Hot Fudge Sauce image

If you like Heath bars, you'll LOVE this fabulous, do-ahead dessert! An easy, impressive recipe with very little last minute preparation.

Provided by Leslie in Texas

Categories     Pie

Time 48m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/4 cups chocolate wafer crumbs (Oreos has crumbs ready-made in a box, usually where graham cracker crumbs are located)
1/4 cup melted butter
12 Heath candy bars, refrigerated to harden (or more to taste!)
1/2 gallon of your favorite vanilla ice cream
1/2 cup butter
1 (12 ounce) package chocolate chips
2 cups powdered sugar
1 (13 ounce) can evaporated milk
2 teaspoons vanilla

Steps:

  • Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
  • Place in freezer to firm up while preparing filling.
  • Remove Heath Bars from refrigerator and crush into smallish pieces.
  • Soften ice cream and mix with the crushed candy bars.
  • Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
  • Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
  • Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
  • Remove from heat and add vanilla.
  • Serve warm over squares of ice cream pie.
  • Sauce can be made ahead.
  • Refrigerate until needed and slowly warm again to serve.
  • Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

Nutrition Facts : Calories 807.8, Fat 47, SaturatedFat 28, Cholesterol 101.9, Sodium 384.6, Carbohydrate 95.8, Fiber 3.2, Sugar 82, Protein 8.7

HEATH BAR PIE



Heath Bar Pie image

This is so easy to put together and delicious. I got it from a co-worker and she got it from allrecipes.com. I am putting it here for safe-keeping.

Provided by jrivera

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crusts
1/3 cup caramel ice cream topping
1 1/2 cups milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container frozen whipped topping, thawed
6 (1 1/2 ounce) bars chocolate-covered english toffee bars, chopped (or a package of pre-chopped Heath candy bars)

Steps:

  • 1. Spread caramel into pie crust.
  • 2. beat milk and pudding mix for 2 minutes, let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
  • 3. Freeze for 4 hours or until set. Before serving, let stand 15 minutes so that pie can easily be cut.

Nutrition Facts : Calories 516.5, Fat 26.5, SaturatedFat 14.8, Cholesterol 23.1, Sodium 525.6, Carbohydrate 68, Fiber 1, Sugar 48.3, Protein 4.3

HEATH BAR PIE



Heath Bar Pie image

Number Of Ingredients 6

12 (1 1/2-ounce) bars Heath Candy
1/3 cup chunky peanut butter
1 pint whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract
1 9 inch graham cracker pie crust

Steps:

  • Crush the Heath bars in their wrappers with a hammer or rolling pin. Discard wrappers and add these bars to the crunchy peanut butter in a medium bowl. Blend well and set aside. In a large bowl using an electric mixer, whip the cream until very stiff, gradually adding the sugar. Fold the vanilla into this mix. Blend the cream mixture into the peanut butter mixture. Pour into the graham cracker crust and refrigerate 6 or more hours.

Nutrition Facts : Nutritional Facts Serves

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