Recipe: Snickers Pie Recipes

Snickers Pie

5 Snicker bars, king size
1 1/2 tablespoons half & half
1/2 cup peanut butter
4 cups Cool Whip
1 graham cracker crust, deep dish or chocolate crust

In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4 - 5 hours before serving. Top with cool whip and chocolate syrup.

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Snickers Bar Pie

8 (2.07 oz) Snickers bars, divided
4 oz semisweet chocolate
1 tablespoon Bailey's Irish Creme liqueur
1 egg, separated
1 tablespoon sugar
2 cups heavy (whipping) cream

1. Chop seven of the Snickers bars and press into bottom of a 9 inch, non stick pie pan for crust. Chop and reserve remaining candy bar. In a heatproof bowl, melt semisweet chocolate over hot water or in microwave. Remove from heat. Stir in liqueur.

2. Beat in egg yolk. In a medium-size bowl, whip egg white to soft peaks and gradually beat in sugar until it holds a stiff peak. Fold into chocolate mixture.

3. Whip cream to soft peaks. Fold two-thirds of whipped cream into chocolate mixture. Place chocolate mixture on top of pie crust. Garnish with remaining whipped cream and sprinkle with reserved chopped Snickers. Refrigerate until ready to serve.

Note: For easy removal from pan, slice pie, freeze and then remove slices.

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Snickers Candy Bar Pie
Makes 1 (9-inch) pie, 12 servings

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.)

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Snickers Marshmallow Pie

25 marshmallows
1 cup whipping cream (no substitute)
6 Snicker bars
2/3 cup milk

1. Combine marshmallows, chocolate bars, and milk in top of a double and melt; don't boil. Allow to cool.

2. Whip the whipping cream and fold into the mixture. Pour into a pie shell and cool for 2 hours. May top with Cool Whip.