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California Bluebonnet Cake Snicker Pan Pie

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Recipe

 

Yield

1 pie

Prep

45 min

Cook

37 min

Ready

7 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups graham cracker crumbs
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1 tablespoon sugar
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6 tablespoons butter
unsalted, melted
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Fudge layer
6 tablespoons all-purpose flour
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½ teaspoon baking powder
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teaspoon salt
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4 ounces butter
unsalted, cut into pieces
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4 ounces semi-sweet chocolate
semi-sweet, chopped, null, null
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1 ounce unsweetened chocolate
unsweetened, chopped
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½ cup sugar
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1 large eggs
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1 large egg yolks
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1 teaspoon vanilla extract
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2 cups candy bars
snickers, cut in 1/2 inch pieces
*
Cream cheese layer
18 ounces cream cheese
softened
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cup sugar
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1 whole eggs
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1 teaspoon vanilla extract
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Chocolate topping
2 ounces milk chocolate
chopped
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2 tablespoons heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
Crust
355 ml graham cracker crumbs
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15 ml sugar
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9E+1 ml butter
unsalted, melted
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Fudge layer
9E+1 ml all-purpose flour
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2.5 ml baking powder
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0.6 ml salt
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115.6 ml/g butter
unsalted, cut into pieces
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115.6 ml/g semi-sweet chocolate
semi-sweet, chopped, null, null
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28.9 ml/g unsweetened chocolate
unsweetened, chopped
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118 ml sugar
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1 large eggs
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1 large egg yolks
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5 ml vanilla extract
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473 ml candy bars
snickers, cut in 1/2 inch pieces
*
Cream cheese layer
520.2 ml/g cream cheese
softened
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79 ml sugar
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1 whole eggs
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5 ml vanilla extract
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Chocolate topping
57.8 ml/g milk chocolate
chopped
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3E+1 ml heavy whipping cream
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Directions

For the crust, position rack in the center of oven.

Preheat oven to 350℉ (180℃).

Butter a 9-inch deep-dish pie pan or spring form pan.

In a medium mixing bowl, combine graham cracker crumbs and sugar.

Add melted butter and stir until well combined.

Press graham mixture evenly into bottom of pan and partially up sides.

Bake 5 minutes to set crust.

Remove from oven and let cook on rack.

For the fudge layer, sift flour, baking powder and salt into a medium mixing bowl.

Set aside.

In the top of a double boiler set over simmering water, combine butter and chocolate.

Stir until melted and smooth.

Remove pan from heat and set aside to cool slightly.

In a large bowl of an electric mixer, combine sugar, egg and egg yolk and beat at medium-low speed until slightly thickened - about 1 minute.

Add vanilla and chocolate mixture and mix, beating on low speed, until well combined.

Add dry ingredients and mix until just combined.

Pour fudge layer on top of graham cracker crust.

Bake 15 to 17 minutes or until fudge layer is almost set and a toothpick inserted in the center comes out with moist batter.

For the cream cheese layer, combine cream cheese and sugar and beat with electric mixer set at medium-low until smooth.

Add egg and vanilla and beat until smooth.

Gently spread mixture on top of fudge layer.

Return pan to oven for 15 minutes.

Remove pie from oven to cool slightly.

For the chocolate topping, combine milk chocolate and cream in the top of a double boiler set over simmering water.

Stir until melted.

With a spoon drizzle chocolate mixture on top of pie.

Place in refrigerator to set for 6 hours or overnight.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 130371% from fat
 % Daily Value *
Total Fat 103g 158%
Saturated Fat 63g 315%
Trans Fat 0g
Cholesterol 366mg 122%
Sodium 846mg 35%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 12%
Sugars g
Protein 34g
Vitamin A 64% Vitamin C 0%
Calcium 19% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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