Cream Candy Bar & Peanut Butter Pie
Submitted by Jerrypalm
Creamy peanut butter cheesecake pie loaded with Snickers chunks and silky chocolate topping. An indulgent dessert that disappears at potlucks and parties.
YIELD
16 servingsPREP
10 minCOOK
40 minREADY
55 minSnickers bars baked into a cream cheese filling, topped with chocolate ganache, all sitting in a flaky pie crust. This is the kind of dessert that makes people ask for the recipe before they’ve finished their slice.
The peanut butter in the filling echoes the candy bars while adding extra richness, creating layers of flavor that taste complex but come together surprisingly easily.
After a few hours in the fridge, the filling sets to a dense, creamy texture that slices clean and tastes like the best parts of cheesecake and candy combined.
Chef Tips
- Cut Snickers small: Bite-sized pieces distribute better throughout the filling than large chunks, giving every forkful some candy bar action.
- Room temperature cream cheese is key: Cold cream cheese creates lumps. Let it sit out for 30 minutes before mixing.
- Heat cream just until steaming: Boiling cream can cause the chocolate to seize. Gentle heat creates smooth, pourable ganache.
Ingredients
Directions
Make your favorite pie crust, bake in a 9 inch pie tin and cool. Turn oven down to 325℉ (160℃).
Cut Snickers bars into small pieces and distribute evenly on bottom of baked pie crust.
Cream: sugar, and cream cheese
Add: eggs, sour cream, and peanut butter 5. Pour mixture over Snickers in pie crust.
Bake at 325℉ (160℃) for 30 to 40 minutes. Cool.
Heat chocolate chips in heavy cream; stirring until smooth.
Pour over cooled pie. Refrigerate.
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