Guess what we had for dinner last night – Candy Pie! When I told the kids we were having Candy Pie, their eyes got big, old as they are, and my son whispered, “Awesome!”

He said it again after dinner. So will your kids.


1 deep-dish pie crust (make sure you have enough for a really deep pie! Actually, I use a cake pan for mine.)
4 large tomatoes, peeled & sliced
1/2 cup chopped fresh basil
3 onions, thinly sliced
1/2 pound bacon, cooked, drained, and chopped (mmm, bacon!)
1/2 teaspoon garlic powder
1 teaspoon oregano
2 cups shredded Cheddar cheese (I used a mixture of whatever cheeses are left over in the fridge.)
1/3 cup Texas Rib Candy

What to do:

Preheat your oven to 375.

In alternating layers, start filling your pastry shell with tomatoes, basil, scallions, bacon, garlic powder, and oregano. Set aside.

In a medium bowl, mix the cheese and Rib Candy, Spread this mixture over the top of the pie and cover with aluminum foil – loosely.

Bake in your preheated 375 oven for a half hour, then remove the foil and bake an additional half hour.

Candy Pie is delicious warm or cold. When it’s cold – a few hours after dinner, for example, my kids scooped it up with all kinds of crackers. My son put a little sour cream on his and pronounced it even more delicious. We all poured a little extra Rib Candy over our individual pieces, more because we all just like the stuff rather than for any logical purpose.

Candy Pie. It’s not what you think – it’s even better.