Cream Cheese Snickers Candy Bar Pie

Imagine a Snickers bar reimagined as a light, mousse-like pie. Melted candy bars and chunky peanut butter get folded into a cream cheese base, then lightened with whipped cream and beaten egg whites until it eats like a cloud, despite all that decadent chocolate-caramel-peanut flavor.

Gelatin gives the chilled filling enough structure to slice cleanly without baking.

A couple of steps make or break the texture. First, cool the melted candy and peanut butter before blending it into the cream cheese, or the heat will thin the filling. Second, chill the mixture until it’s partially thickened before folding in the egg whites and whipped cream, and fold gently, since that’s what keeps it airy rather than dense.

Spoon it into a cooled pastry shell, chill until firm, and finish with chopped peanuts and a swirl of whipped cream. It slices into a rich-but-fluffy pie that tastes exactly like its namesake.

Pro Tips

• Cool the melted Snickers and peanut butter before mixing them into the cream cheese, so the filling stays thick.
• Chill the mixture until partially set before folding in the whites and cream; folding into a too-loose base deflates it.
• Fold the egg whites and whipped cream in gently to keep the filling light and mousse-like.
• The egg whites stay uncooked, so use pasteurized eggs for peace of mind.

Variations

• Use a chocolate cookie or graham cracker crust instead of pastry.
• Swap Snickers for another candy bar like Milky Way, Reese’s, or Baby Ruth.
• Drizzle with caramel or chocolate sauce before serving.