There is no recipe for Heath Bar Crunch silk pie on the Internet but this could be a recipe to experiment with. It has some of the same components as the Perkins pie (cream cheese layer and the silky layer). Good luck and please share your results with us.

CREAM CHEESE SNICKERS CANDY BAR PIE

1 (9-inch) pastry shell, baked and cooled
2 eggs
1 envelope unflavored gelatin
1/4 cup cold water
6 (1 1/2 ounce) Snickers Bars, cut into pieces
1/4 cup chunky peanut butter
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar, unsifted
1 teaspoon cocoa powder
3 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy cream, whipped
Salted peanuts, chopped
Sweetened whipped cream

Separate the eggs. Sprinkle the gelatine 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 confectioners' sugar, beating well. Blend in cocoa, evaporated milk, vanilla extract, candy bar mix and then the dissolved gelatine; mix all well. Chill until partially thickened, stirring one or two times.

Stiffly beat the room temperature 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.