Candy Bar Pie

September 27th, 2009
by: Sue

Darrell’s sister Nancy served this to us at her home in Taos. This frozen pie has the crunchy almond pieces complemented with the coffee flavoring and a flaky crust. It tastes much more complex than the recipe looks. Great for summer when it’s too hot to fire up the oven for long, we never have this pie hanging around for very long.

1 8 ounce Hershey bar with almonds, broken
1 teaspoon instant coffee granules
1 Tablespoons hot water
1 13 1/2 ounce Cool Whip
1 8″ baked pie crust

Combine candy bars, coffee, and hot water in small saucepan. Stir over low heat until candy is melted and coffee is dissolved. Cool, and fold into whipped topping until smooth. Spoon filling into crust, then freeze for several hours. One 8-inch pie. Serve with coffee, enjoy!

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