Snickers Pie-Part 1

This is a Snickers bar deconstructed into a pie, and it’s every bit as over-the-top as that sounds. Three layers build on a buttered graham cracker crust: a baked cream cheese filling enriched with melted milk chocolate and heavy cream, chopped Snickers bars scattered throughout, and a fudge brownie layer on top made from both semi-sweet and unsweetened chocolate melted together.

The cream cheese layer goes into the crust first and bakes for 30 minutes until set. This is the foundation that supports everything above it. The milk chocolate melted into the cream cheese gives it a candy-like sweetness that echoes the Snickers theme.

The fudge layer is essentially a thin brownie batter: butter, two types of chocolate melted in a double boiler, egg yolk, vanilla, and just enough flour and baking powder to give it structure. Spread over the cooled cream cheese layer, it sets in the fridge into a dense, truffle-like chocolate cap.

Kitchen Tips

• Butter the pie dish before pressing in the graham cracker crust for easy slice removal
• Cut the Snickers bars into ½ inch pieces while still cold. Warm candy bars squish instead of cutting
• Cool the fudge layer’s melted chocolate slightly before adding the egg yolk. Hot chocolate scrambles eggs
• Chill the finished pie thoroughly before slicing. The layers need to be cold and firm for clean cuts

Variations

• Use Milky Way bars instead of Snickers for a nougat-and-caramel version without peanuts
• Drizzle caramel sauce over each slice when serving for an extra Snickers-like finish
• Add a layer of salted peanuts between the cream cheese and fudge layers for more crunch