Cream Cheese Snickers Candy Bar Pie

  • on September 14, 2008
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Ingrients & Directions

1 9″ pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars,
– cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream

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.

10 Servings

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