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My rainbow chocolate candy pie gets everyone excited when they see those bright colors. The snap of candy pieces mixed with soft melting chocolate chunks make such an amazing combo inside that buttery crust. I always turn to this when I want a dessert that's both eye-catching and delicious.
Delightful and Easy
You won't be able to resist the sticky chocolate base packed with colorful candy-shell chocolates in this pie. It's amazing how such a wow-worthy treat comes together with stuff you probably already have. Just try to be patient while it cools - that's the toughest challenge!
Your Ingredient List
- 1 pie crust: Homemade or store-bought will do the trick
- 1 cup: Semi-sweet chocolate chunks
- 1/2 cup: Butter, melted
- 1/2 cup: Granulated sugar
- 1 cup: Firmly packed brown sugar
- 2 large: Eggs at room temperature
- 1 tsp: Vanilla extract
- 1 cup: Plain flour
- 1 tsp: Salt
- 1 tsp: Baking powder
- 1 cup: Candy-coated chocolates plus extra for decoration
Baking Steps
- First Things First:
- Warm your oven to 350°F and butter your pie plate.
- Sort Your Crust:
- Place crust in dish and tidy up the edges.
- Blend Basics:
- Stir the melted butter with white and brown sugars until well combined.
- Egg Time:
- Mix in eggs one by one then add vanilla.
- Combine Powders:
- Blend flour, salt and baking powder then stir into wet mix.
- Mix In Treats:
- Gently stir in chocolate chunks and candy pieces, keeping some aside.
- Load It Up:
- Transfer to pie shell and scatter remaining candies on top.
- Into The Oven:
- Bake for 30-35 minutes until the center barely sets.
- Patience Pays Off:
- Cool it down fully before cutting and maybe add some ice cream.
Smart Tricks
- Eggs Not Cold: Your mix will turn out much smoother.
- A Bit Soft Inside: Slightly undercooked means extra yummy.
- Don't Overstir: You'll want those candy colors to stay pretty.
- Chilled Pastry: Makes for the most flaky, crisp bottom.
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Storage Ideas
- Put Away: Countertop for 2 days or fridge for up to 5.
- Heat Again: Microwave briefly to bring back that just-baked feel.
- Fancy It Up: Try with vanilla ice cream or drizzled caramel.
Recipe FAQs
- → Why does the top crack?
This happens if the pie cools too fast. Let it cool slowly at room temperature for better results.
- → Is the middle supposed to be soft?
It should be a bit gooey when warm but firm once completely cooled. If it feels too soft, bake for a few more minutes.
- → Can I prepare it in advance?
Yep, up to two days before. Cover and leave at room temp, or refrigerate if storing for longer.
- → Why do M&Ms sink?
Toss them in some flour before mixing in. That should keep them from dropping to the bottom.
- → Is it okay to freeze it?
Absolutely! Wrap it tightly, freeze for up to three months, and thaw in the fridge overnight before serving.