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Candy Bar Pie Recipe | |
American Dessert | |
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Ingredients:
Toasted Coconut Crust 6 or 7 oz coconut melted butter or margarine Filling 1 pint cream whipped or 1 large tub of whipped topping 1 large Hershey candy bar with almonds ( this is the huge candy bar ) 2 tablespoons cooled brewed coffee 1 small package of sliced almonds some sweetened coconut some chopped marachino cherries chocolate curls for garnish
Directions:
1. Use enough melted butter to mix into coconut so you will have enough coconut mixture to press into sides and bottom of 9 inch pie pan. Bake coconut crust in a 350 F oven until toasted. Cool and chill well. 2. Break up candy bar and and place in saucepan with coffee and melt over lowest heat, stirring until smooth. Cool slightly and fold in whipped cream or whipped topping. Spoon mixture in the chilled crust and top with some sliced almonds. Decorate with some cherries. Garnish with whipped cream rosettes if desired. Freeze pie at least 4 hours before serving. | |