Feel free to experiment with this recipe and include some of your favorite candy in addition to (or in lieu of) the suggestions below. Candyland Pie is a great option for Halloween, Easter, and children’s birthday parties and can be adjusted accordingly. For example, if you’re making this pie for Halloween, use seasonal M&Ms and add 1/2 cup candy corn to the topping. For Christmas, offer green and red M&Ms and mini candy canes or peppermint for garnishing. If you’re short on time, substitute Fudgy Brownies with a store-bought variety.

　　

Ingredients

Makes one 9-inch pie, 6 to 8 slices (level: moderate)

　　

Crust

1 prebaked 9-inch Oreo Cookie Crust (page 11)

　　

Filling

3/4 cup plus 2 tablespoons sugar

　　3 1/2 tablespoons cornstarch

　　1/8 teaspoon salt

　　2 1/2 cups whole milk

　　4 large egg yolks

　　2 tablespoons unsalted butter

　　2 teaspoons pure vanilla extract

　　3 ounces chopped unsweetened chocolate

　　1/2 cup chopped Reese’s Peanut Butter Cups

　　1/2 cup mini marshmallows

　　1/3 cup chopped Snickers candy bar

　　1/3 cup chopped Fudgy Brownies (page 140) or use a

　　store-bought variety

　　

Garnish

2 cups Whipped Cream (page 193)

　　1/3 cup M&Ms, candy corn, candy canes, or any other favorite candy

　　

Step 1

To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the saucepan over medium heat, constantly whisking and scraping the sides of the pan. When the mixture starts to bubble and thicken, whisk in the butter, 1 tablespoon at a time. When all of the butter is mixed in, add the vanilla. Add the chocolate, a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens. Allow the cream filling to cool for 10 minutes, then mix the peanut butter cups and marshmallows into the cream.

　　

Step 2

To assemble the pie, layer the bottom of the pie shell with the Snickers and brownies. Pour the cream mixture evenly over the pie. Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.

　　

Step 3

When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Sprinkle the M&Ms on top of the whipped cream for decoration.

　　

Step 4

Candyland Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.