Halloween always leaves us with left over bags of candy. While I love the occasional chocolate bar, I am not a teenager anymore. Therefore I need to get rid of that candy sooner rather than later before it ends up giving me a pre-holiday gut. Maybe that is a bit too much information, but I think you get my point. I found this recipe in an old recipe book that had been a compilation of recipes from a church. I modified it a little bit and you can to with choose different candy to include in the recipe. Maybe you want to sub out the Snickers Bars for Three Musketeers?
Preheat oven to 450 degrees. Using a 9 inch pie pan, pre-bake the pie crust until golden. Then remove from the oven and let it cool.
Reduce oven temperature to 325
Meanwhile, cut the candy bars in half lengthwise and then into 1/4 inch pieces. You could also buy the snickers miniatures and use them instead of cutting up the bars, you will probably need almost a whole bag.
Place the candy bar pieces over the bottom of the pie crust once it has cooled.
In a bowl combine the sugar and cream cheese, beat until smooth. Your best bet is to use an electric mixer or hand beater.
Add the eggs 1 at time, beating well after each addition.
Add the sour cream and the peanut butter, beating until mixture is smooth. Pour the mixture over the candy bar pieces. Use a rubber spatula over the top to make sure the mixture spreads evenly.
Bake for 30-40 minutes, until the center is set. Once it is down take it out of the oven and cool completely.
Heat the heavy cream in the saucepan until it is very warm. Remove it from heat and add the chocolate chips. Keep stirring until the chocolate chips are melted into the heavy cream.
Pour the mixture over the cooled pie and decorate it with the candy corn pieces if desired. Then put in the fridge for 2 hours to set!