Recipe: Layered Snickers Pie (using Snickers bars)

LAYERED SNICKERS PIE

FOR THE CRUST:
1 1/2 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons margarine, melted
FOR THE FUDGE LAYER:
6 tablespoons flour
1/2 teaspoon baking powder
1/2 cup margarine, cut into 8 pieces
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups snickers bars, cut into 1/2-inch pieces
FOR THE CREAM CHEESE LAYER:
10 ounces cream cheese, at room temperature
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
FOR THE TOPPING:
2 ounces semisweet chocolate, chopped
2 tablespoons whipping cream

TO MAKE THE CRUST:
Position rack in center of oven and preheat to 350 degrees F. Grease a 9-inch diameter deep-dish glass pie plate.

Combine graham cracker crumbs and sugar in a medium bowl. Add melted margarine and stir until well incorporated. Press graham mixture evenly into bottom and up sides of prepared dish.

Bake until crust is set, about 5 minutes. Cool on rack. Maintain oven temperature.

TO MAKE THE FUDGE LAYER:
Sift flour, baking powder, and salt into medium bowl.

Combine margarine, semisweet and unsweetened chocolate in top of double boiler set over simmering water. Stir until melted and smooth. Remove and cool slightly.

Using electric mixture, beat sugar, egg, and egg yolk in medium bowl until slightly thickened, about 1 minute. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix just until combined. Pour fudge mixture into crust.

Bake until almost set and tester inserted into center comes out with moist batter still attached, covering crust if browning too quickly, about 17 minutes. Cool on rack for 10 minutes.

Arrange Snickers pieces over fudge layer.

TO MAKE THE CREAM CHEESE LAYER:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Add egg and vanilla; beat just until smooth. Carefully spread mixture on pie.

Bake until cream cheese layer is set, about 15 minutes. If necessary, cover crust with foil. Cool on rack.

TO PREPARE THE TOPPING:
Stir milk chocolate and cream in top of double boiler set over simmering water just until melted and smooth. Remove from heat.

Dip spoon into topping mixture and drizzle decoratively over top of pie. Refrigerate until chilled.

Serve cold. (Pie can be made 3 days ahead. Cover loosely with foil and refrigerate.)

Adapted from source: MARITAB