Cream Cheese Snickers Candy Bar Pie

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

1 baked pie pastry shell
2 eggs
1 pkg. unflavored gelatin
1/4 cup cold water
6 (2 oz. each) Snickers Bars, cut into pieces
1/4 cup chunky peanut butter
8 oz. cream cheese, softened
1-1/2 cups powdered sugar. unsifted
1 tsp. cocoa
3 tbsp. evaporated milk
1 tsp. vanilla
1/2 tsp. salt
1 cup heavy cream, whipped
Salted peanuts, chopped
Sweetened whipped cream

INSTRUCTIONS

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.

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Tagged: desserts, pies, snickerpie add tags

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