I hope you have a sweet tooth.
Remember I told you that I was making a special pie for Vin’s Birthday? Well here it is! Heath Bar Fluff Pie. Let me tell you…it is absolutely 1oo percent delicious and SWEET.
If you haven’t noticed, I love to use cream cheese in baking because, well…I just love cheese, but besides that I like how it compliments sweet flavors. Here it mostly works as a thickener but it does provide something that is NOT sweet to the pie – if you check out the ingredients, we are not messing around with this one. A glass of milk goes really well with this pie. 😉
You can choose how much heath you want to put in the pie – I used almost the entire bag between the filling and the topping. Heath bar goes a long way – it’s very chocolately and caramely and toffeely delicious.
I mentioned this in the recipe, but make sure you put the pie in the freezer for about 30 minutes before serving otherwise you will get a big blop of pie on your plate. I found this out the wrong way. 😉
Imagine this with snickers or reeses or OREOS. Stop it!
- 1 8 ounce package cream cheese, room temperature
- 1 8 ounce carton cool whip
- 1 3.9oz package vanilla pudding
- 1 cup cold skim milk
- 1 bag heath bar bits
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- ¼ cup plus 2 tablespoons granulated sugar
- ¼ teaspoon salt
- Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, salt and melted butter in a bowl. Press crumb mixture into the bottom and the up the sides of 9 inch pie dish. Bake the crust for 10 minutes. Set aside to cool.
- Make pudding according to package direction, except use only 1 cup of milk. Place pudding in fridge to firm up.
- In a mixer fitted with a whisk attachment, whisk the cream cheese until fluffy. Once pudding is ready, add the pudding to the cream cheese and whip until fluffy. Finally fold in the whipped cream and heath bits with a spatula until incorporated. Once pie crust has cooled, add filling and put in fridge to set. Before serving, place pie in freezer for 30 minutes to firm up and add heath bits on top for garnish.
Source: Stuck on Sweet