Candy Sweetheart Pie Recipes

CHOCOLATE CANDY PIE

Steps:

• Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
• Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
• Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
• Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

CANDY SWEETHEART PIE

Steps:

• Finely chop enough chocolate to equal half of a cup. Transfer to a small nonstick skillet and add heavy cream and espresso powder. Heat over low heat until melted, stirring frequently with a small spatula.
• Transfer melted chocolate mixture to the chocolate crust and spread to cover the bottom. Refrigerate while you make the filling.
• Add whipped cream, confectioners' sugar, and a drop of pink gel food coloring to a bowl and beat with hand mixer until stiff peaks are formed.
• Add cream cheese and strawberry extract to a large bowl and beat with hand mixer until creamy. Fold in chopped strawberries. Fold in whipped cream mixture.
• Transfer mixture to the crust.

MAPLE CANDIED SWEET POTATO PIE

Steps:

• In a large bowl, combine brown sugar and flour. Beat in the sweet potatoes, milk, butter, eggs, nutmeg and salt. Pour into pastry shell. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., For topping, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Sprinkle over pie. Refrigerate leftovers.

SWEETHEART WHITE CHOCOLATE PIE (LAYERED)

Steps:

• In a mixing bowl, beat cream cheese, powdered sugar and 1/2 cup Cool Whip til light and fluffy.
• Spread over crust.
• In another bowl, beat milk and pudding mix on low for 2 minutes.
• Pour over cream cheese mixture and refrigerate for 2 hours or til firm.
• Tint remaining Cool Whip pink with red food coloring and spread over pie before serving.
• Sprinkle with crushed candy bar if desired.