Candy Corn Pie

5 from 1 vote

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!

Course Dessert

Cuisine American

Keyword brownies, halloween desserts

Prep Time 20

Cook Time 17

Total Time 37

Servings

Calories 690kcal

Author Stacie Vaughan

Equipment

Ingredients

1 ½ cups Oreo cookie crumbs
¼ cup unsalted butter melted
½ cup sugar
3 tbsp cornstarch
2 tbsp cocoa powder
¾ tsp salt
1 ½ cups whole milk
6 large egg yolks
8 oz semisweet chocolate finely chopped
2 tbsp butter
1 tsp vanilla extract
1 ½ cups candy corn

US Customary - Metric

Instructions

Preheat the oven to 350℉.
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.
Bake for 10 minutes. Remove from the oven and cool completely.
In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder and salt.
Add the milk and whisk constantly over medium heat until it is warm, but not boiling, about 3 to 4 minutes.
Add the egg yolks and whisk constantly.
Bring to a boil and remove from heat immediately after it starts to boil. It will thicken very quickly.
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.
Immediately add the finely chopped chocolate and the 2 tbsp of butter and whisk until melted and smooth.
Pour the chocolate fudge mixture into the baked pie crust.
Immediately put the candy corn in a decorative pattern in a single layer over the top of the chocolate mixture.
Chill the pie for 30 minutes before slicing and serving.

Nutrition