How To make Cream Cheese Snickers Candy Bar Pie
1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz 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. -----
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No bake Snickers & Butterfinger pies | Halloween Candy Hack | Bake with me | Life with Kristy
If you are anything like me you probably have a bunch of leftover Halloween candy in your house. These pies are a great way to use up some of those candy bars. You can use any candy bar you would like! I made these pies for Thanksgiving but they would also be perfect for Christmas or any get together. Hope you enjoy!
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Snicker Bar Pie
A creamy and delicious pie that is perfect for any occasion!
Snickers Pie
Recipe from the Machine Shed.
Deep-Dish Snickers Pie | Food Network
Get that classic Snickers flavor in every bite of this over-the-top pie!
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Deep-Dish Snickers Pie
Recipe courtesy of Food Network Kitchen
Total: 4 hr 30 min
Active: 30 min
Yield: 8 servings
Level: Easy
Ingredients
Six 1.56-ounce Snickers® candy bars, roughly chopped (about 2 cups), plus more for garnish
6 tablespoons unsalted butter, cubed
One 9-ounce package chocolate wafer cookies
1/2 cup dulce de leche
1/2 cup hot fudge sauce, warmed
1 cup crunchy peanut butter
One 8-ounce package cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/2 cup salted roasted peanuts, chopped
Directions
Preheat the oven to 350 degrees F.
For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
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Deep-Dish Snickers Pie | Food Network
This pie is loaded with Snickers bars
Here's how to make a pie loaded with Snickers bars!