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Candy Bar Cream Pie

Total Time

Prep: 25 min. + chilling Bake: 10 min.


8-10 servings

I always get recipe requests when I bring this pie to potlucks. Once, I got six requests after bringing it to a family reunion!—Jane Allen, Promise City, Iowa


  • 1-2/3 cups finely crushed vanilla wafers (about 50 wafers)
  • 1/3 cup butter, melted
  • 16 large marshmallows, chopped
  • 1/3 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 Butterfinger candy bars (2.1 ounces each), crushed
  • 1 teaspoon vanilla extract


  1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. pie dish. Bake at 375° for 6-8 minutes. Cool the crust completely.
  2. In a small heavy saucepan, melt marshmallows with milk. Cool; transfer to a bowl. Add the whipped topping, crushed candy bars and vanilla. Pour into crust. Cover and refrigerate for 2-4 hours or until set.

Nutrition Facts

1 piece: 272 calories, 14g fat (9g saturated fat), 19mg cholesterol, 143mg sodium, 33g carbohydrate (20g sugars, 0 fiber), 2g protein.

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