Baby Ruth Pie
Oh my, have I got another scrumptious pie recipe for you today. Baby Ruth Pie. Yes, indeed. This pie is sensational. It has all the chocolate, caramel and peanut flavors you love in Baby Ruth Bars. Plus, it’s just plain rich, decadent and so heavenly it’s hard to stay out of the stuff. I think I would substitute all other foods and just eat this pie for breakfast, lunch and dinner. 🙂
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My husband cleaned out the candy aisles after Halloween. My instructions to him were to get at least six different kinds of candy so I could bake pies and cookies with them. I planned on using several kinds for our Christmas Cookie Extravaganza, too. But I also made about 12 pies (six different kinds) that John took out to his office. Baby Ruth Pie was one of those pies. I also made Reese’s Peanut Butter Cup Pie, Butterfinger Pie and Twix Candy Bar Pie. They were all sensational.
I got all kinds of compliments from the folks at his office who loved my pies. The first wave of pies included Toll House, Cranberry White Chocolate Macadamia Nut, Toasted Coconut White Chocolate Macadamia Nut, and White Chocolate Macadamia Nut. Those were also a huge hit with everyone. But when I sent out the Candy Bar Pies, I got even more feedback. John would have people stop him in the hallways and tell him how much they liked this or that one. Some only managed to get a sliver, but still loved the pies!
Baby Ruth Pie is terrific for holiday baking, special occasions or company dinners. I recommend it for Valentine’s Day. For those of you who aren’t cake lovers, it’s great for a birthday treat too! (Wink, wink). If you enjoy Baby Ruth Bars, you’ll love this dessert.
Baby Ruth Pie is awesome!
It’s filled with chocolate, peanuts and caramel nougat. Yum.
If you enjoy Baby Ruth Candy Bars, this dessert is for you!
Here’s what I did.
I used these ingredients.
Unroll pie crust.
Fit pie crust into pie shell and flute edges. Set aside.
Beat eggs with an electric mixer until frothy. This will take between 3-5 minutes.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar and brown sugar.
Beat with an electric mixer until smooth.
Add melted butter.
Mix again with an electric mixer until all the butter is incorporated. Be careful of splatters!
Add two cups chopped Baby Ruth Bars.
Stir to combine.
Pour filling into prepared pie shell.
Bake at 325 for 45 minutes. Remove from oven.
Sprinkle remaining cup of chopped Baby Ruth Bars over top of pie.
Return to oven and bake an additional 30 minutes or until pie is set.
Cool pie slightly before cutting and serving with whipped cream or ice cream.
Baby Ruth Pie is outrageously delicious!
Baby Ruth Pie is dessert on steroids. It’s rich, decadent and irresistible.
Here’s the recipe.
BABY RUTH PIE
(My own concoction)
Baby Ruth Pie
Ingredients
- 2 large eggs
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsalted butter melted and cooled slightly
- 3 cups chopped Baby Ruth Bars divided use
- 1 unbaked pie shell
Instructions
- Preheat oven to 325°.
- In large bowl, beat eggs until foamy; this will take 3-5 minutes.
- Beat in flour, sugar and brown sugar until well-blended.
- Blend in the cooled, melted butter.
- Stir in 2 cups chopped Baby Ruth bars.
- Pour into pie shell.
- Bake at 325° for 45 minutes.
- Sprinkle remaining chopped Baby Ruth Bars on top.
- Continue baking an additional 30 minutes.
- Serve warm with whipped cream or ice cream.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Baby Ruth Pie was a big winner at John’s office. Everyone loved it.
This is everything you could ask for in a dessert.
Baby Ruth Pie will get your motors revving!
You may also enjoy these delightful recipes!
Baby Ruth Pie
Ingredients
- 2 large eggs
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsalted butter melted and cooled slightly
- 3 cups chopped Baby Ruth Bars divided use
- 1 unbaked pie shell
Instructions
- Preheat oven to 325°.
- In large bowl, beat eggs until foamy; this will take 3-5 minutes.
- Beat in flour, sugar and brown sugar until well-blended.
- Blend in the cooled, melted butter.
- Stir in 2 cups chopped Baby Ruth bars.
- Pour into pie shell.
- Bake at 325° for 45 minutes.
- Sprinkle remaining chopped Baby Ruth Bars on top.
- Continue baking an additional 30 minutes.
- Serve warm with whipped cream or ice cream.
2 Comments
Nancy
August 5, 2024 at 4:33 pm
I would like to try the Baby Ruth pie. What size pie pan or other pan did you use?
Teresa Ambra
August 6, 2024 at 3:40 pm
Hi Nancy. I used a regular 9-inch pie plate.