Candy Pie

You can use store-bought pie crust or make your own. To make your own, add the flour, salt, sugar to a bowl and mix well. Add the shortening and, using a pastry cutter, forks or your fingers, mix lightly till they resemble small peas.

In a separate bowl, combine the vinegar, cold water and egg. Mix well and pour into your flour mixture. Stir the flour mixture till well combined and moist. Make into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

You will only need half of the pie dough. You can refrigerate or freeze the other half.

Roll dough out into a circle, and place in your pie tin. Crimp the edges. Blind bake the pie crust for about 10 to 15 minutes at 350°F.

Let the pie crust rest until it reaches room temperature, and then fill it with whatever mix of candy suits you. Cakespy found that a chocolate-heavy mix tasted best. I used Snickers, Kit Kats, Hershey’s Chocolate Bars, M&M’s, Milky Way, Reese’s Peanut Butter Cups, and some Malt Balls I had laying around. Don’t be afraid to fill it to the top, as the candy will flatten out as it melts.

Bake in a 350°F oven for about 30 to 40 minutes, or until the candy is melted and the crust is golden. The time may vary depending on your candy mixture. Once you remove it from the oven, let it cool for at least an hour so that the filling can set.

Cut, serve and get your sweet tooth on!