When we get home from trick-or-treating, my daughter dumps her bag of candy out on the table to admire her pile. We separate the loot into three piles: pencils, tattoos and plastic spider rings; candy she likes and is allowed to eat; and the candy she is not allowed to eat. The candy she likes and is allowed to eat in moderation includes: Hershey Bars, Crunch Bar, Kit-Kats, Sweet Tarts and Pixie Sticks. Immediately removing all of the other candy from her bag greatly reduces the amount of candy she will eat and removes anything sticky or chewy that might stick to her teeth.
She is allowed five pieces on Halloween and then puts “her” candy in a bowl on the counter. After Halloween, she is allowed a piece or two after lunch and dinner until it’s gone.
My dilemma has always been, what to do with the rest of the candy? Even though it is junk, it doesn’t feel right throwing it away. So as a pie baker, I challenged myself to use leftover Halloween candy to make a “Halloween Candy Pie.” I wasn’t sure how it would turn out and I wasn’t really expecting the pie to be a success. But – it was. Not only did the successful results of the challenge impress people, it was truly delicious!
So here it is for our Berkshire Family Focus readers. Give it a try and tell us what you think.
First, bake a single pie crust. Use your grandmother’s recipe. If you don’t have that, use a cookbook or Google. Or, use a store-bought frozen or refrigerated pie crust. Let it cool.
Then make a chocolate ganache to pour into the crust to make the bottom layer of the pie:
The ganache recipe:
- One bag of semi-sweet chocolate chips
- ¾ cup whipping cream
- 2 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
Combine the four ingredients and whisk in a double boiler until melted and smooth. Pour into pie crust. Spread to cover bottom of pie. Refrigerate until cool and hardened. Now, make a “candy bar” mousse.
“Candy-bar” Mousse Recipe:
- 1 package gelatin
- ½ cup sugar
- ½ cup boiling water
- 3 fun-size Baby Ruth
- 3 fun-size Crunch Bar
- 3 fun-size Mr. Goodbar
- 3 fun-size Pay Day
- 3 fun-size Milky War
- 3 fun-size Hershey Bar
- 3 Reese Peanut Butter Cups
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Combine the boiling water, gelatin and sugar in a small bowl. Mix until dissolved. Roughly chop and combine the candies and stir in a double boiler until melted. Combine the gelatin mixture and the candy mixture. Cool. Whip the cream and powdered sugar in a large bowl until soft peaks form. Fold the cooled candy mixture into the whipped cream.
Spread mousse into the pie crust over the layer of cooled ganache. Refrigerate 2-4 hours.
Garnish pie with more whipped cream, peanut butter cups and M&M’s.