Cream Cheese Snickers Candy Bar Pie
This pie is deadly, in more ways than one.
Yield
6 servingsPrep
20 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 2 | large |
eggs
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| ¼ | cup |
water
cold |
|
| 6 | each |
snickers bars
|
|
| ¼ | cup |
peanut butter
chunky |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | teaspoon |
cocoa powder
|
|
| 3 | tablespoons |
evaporated milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 2 | large |
eggs
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 59 | ml |
water
cold |
|
| 6 | each |
snickers bars
|
|
| 59 | ml |
peanut butter
chunky |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 355 | ml |
powdered sugar
|
|
| 5 | ml |
cocoa powder
|
|
| 45 | ml |
evaporated milk
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Separate the eggs.
Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring.
Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool.
Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well.
Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well.
Chill until partially thickened, stirring one or two times.
Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm.
Decorate with chopped peanuts and additional whipped cream if desired.
