Cream Cheese Snickers Candy Bar Pie


  • 1 9″ pastry shell, baked, cool
  • 2 Eggs
  • 1 Unflavored gelatin envelope
  • 1/4 c Water, cold
  • 6 1-1/2-oz Snickers Bars, cut into pieces
  • 1/4 c Peanut butter, chunky
  • 8 oz Cream cheese, softened
  • 1 1/2 c Powdered sugar, unsifted
  • 1 tsp. Cocoa
  • 3 T. Evaporated milk
  • 1 tsp. Vanilla
  • 1/2 tsp. Salt
  • 1 c Heavy cream, whipped
  • Peanuts, salted, chopped
  • Sweetened whipped cream
  1. Separate the eggs
  2. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring.
  3. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool
  4. 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.
  5. Chill until partially thickened, stirring one or two times. Stiffly 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
  6. Decorate with chopped peanuts and additional whipped cream if desired.


Share & Print

0 0 100 0

No Comments

Leave a Reply