Candy Corn Pie

Candy Corn Pie combines a rich, fudgy brownie pie with a sweet and colorful candy corn topping, making it a decadent Halloween treat that’s both easy and quick to make at home. This homemade delight is the perfect blend of chocolatey goodness and festive fun, sure to be a hit at any spooky gathering (or Thanksgiving celebration)!

Looking for a fun Halloween dessert that’s a little different? Candy Corn Pie might just be the treat you didn’t know you needed! With its bright layers and festive candy corn topping, this pie will surely bring some spooky cheer to your Halloween celebrations, whether you’re a fan of the candy or not.

Why You’ll Love This Pie

• Easy to Make: You can grab everything from your local grocery store.
• Fun Activity: It’s a great project to make with your kids or friends!
• Festive Vibes: Topped with candy corn, this pie screams Halloween fun.
• Showstopper: This pie is guaranteed to impress at any party with its creative and colorful look.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Oreo cookie crumbs: For the perfect crunchy base. Use about 24 Oreo cookies. I used my food processor, but you can also use a ziptop bag and a rolling pin to crush them. Alternatively, you can buy a box Oreo cookie crumbs.
• Unsalted butter: Holds the crust together and adds richness.
• Sugar: Sweetens up the filling.
• Cornstarch: Helps thicken the filling.
• Cocoa powder: Adds a chocolatey touch.
• Salt: Brings out all the flavors.
• Whole milk: Makes the filling creamy.
• Egg yolks: For that smooth, rich texture.
• Semisweet chocolate: Melts into the filling for the chocolate layer.
• Butter: Extra richness for the chocolate layer.
• Vanilla extract: A little vanilla goes a long way.
• Candy corn: The star of the show!

How to Make

• Step One: Preheat the oven to 350℉.
• Step Two: In a small mixing bowl, combine the melted butter with the Oreo cookie crumbs until crumbly. Press the mixture into a 9-inch pie plate making sure to cover the bottom and the sides.
• Step Three: Bake for 10 minutes. Remove from the oven and cool completely.

• Step Four: In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder and salt.
• Step Five: Add the milk and whisk constantly over medium heat until it is warm, but not boiling, about 3 to 4 minutes.
• Step Six: Add the egg yolks and whisk constantly.

• Step Seven: Bring to a boil and remove from heat immediately after it starts to boil. It will thicken very quickly.
• Step Eight: Place a sieve over a medium bowl and pour the mixture through the sieve. Use a rubber scraper spatula to push the mixture through the sieve, if necessary. Discard any large chunks.
• Step Nine: Immediately add the finely chopped chocolate and the 2 tbsp of butter and whisk until melted and smooth.

• Step Ten: Pour the chocolate fudge mixture into the baked pie crust.
• Step Eleven: Immediately put the candy corn in a decorative pattern in a single layer over the top of the chocolate mixture.
• Step Twelve: Chill the pie for 30 minutes before slicing and serving.

Equipment Needed

• 9-inch pie pan
• Mixing bowls
• Measuring cups and spoons
• Scraper spatula

What to Serve with Candy Corn Pie

• Hot Chocolate: A warm, cozy drink that pairs perfectly with the sweet pie.
• Apple Cider: The fruity, spicy notes bring out the flavors of the pie.
• Milk: Classic and helps balance the sweetness.
• Apple Slices: Fresh, crisp, and a nice break from the sweetness.
• Chocolate Chip Cookies: Add more texture and flavor to your dessert spread.
• Vanilla Ice Cream: Creamy and simple, making it a great match with the pie.

Variations and Substitutions

• Fruit-Flavored Candy Corn: Swap out traditional candy corn for berry or apple-flavored versions.
• Graham Cracker Crust: Try a graham cracker crust for a different flavor and texture.
• Gluten-Free: Use gluten-free cookies for a GF-friendly crust.
• Less Sweet: Cut back on the sugar if you want a less sweet version or use a less sugary cookie for the crust.
• More Sweet: Use milk chocolate instead of semisweet chocolate.

Storage Instructions

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To keep your pie fresh, wrap it in plastic wrap or aluminum foil and store it in the fridge for up to 4 days.

Want to keep it longer? Freeze the pie by wrapping it in plastic wrap and then aluminum foil, placing it in a large freezer bag. It will last for up to 3 months in the freezer.

Recipe Tips and Tricks

• Use Fresh Ingredients: Fresh butter, eggs, and milk will make a big difference in flavor.
• Cookie Crust: Firmly press the cookie crumbs into the pie dish for a solid crust. Using the bottom of a glass works great for an even press.
• Chill Time: Let the pie chill in the fridge before serving to help it set. The longer, the better.
• Decorating: Add the candy corn on top right before serving to keep it fresh and crunchy.
• Slicing: Use a sharp knife and clean it between slices to keep the layers neat.
• Serving: A dollop of whipped cream adds the perfect creamy contrast.

Halloween Treats

• Pumpkin Patch Dirt Cups
• Halloween Ice Cream Floats
• Halloween Punch
• Halloween Brownies
• Halloween Cookies

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