This Snickers Pie is the ultimate indulgence for chocolate and caramel lovers. It combines a buttery graham cracker crust with a dense, homemade fudge layer that mirrors the classic candy bar’s signature taste. The middle layer is packed with chopped Snickers bars, adding crunchy peanuts and chewy nougat texture. Topped with a smooth, tangy cream cheese layer that sets the richness just right, this dessert offers a perfect balance of sweet, salty, and creamy. It’s a show-stopping treat for potlucks, holidays, or whenever you need a serious chocolate fix. Best served chilled to allow the layers to set firmly, making it easy to slice and serve.
Snickers Pie Recipe
Description
This Snickers Pie is the ultimate indulgence for chocolate and caramel lovers. It combines a buttery graham cracker crust with a dense, homemade fudge layer that mirrors the classic candy bar’s signature taste. The middle layer is packed with chopped Snickers bars, adding crunchy peanuts and chewy nougat texture. Topped with a smooth, tangy cream cheese layer that sets the richness just right, this dessert offers a perfect balance of sweet, salty, and creamy. It’s a show-stopping treat for potlucks, holidays, or whenever you need a serious chocolate fix. Best served chilled to allow the layers to set firmly, making it easy to slice and serve.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter. Press mixture firmly into the bottom and up the sides of a buttered 9-inch glass pie pan. Bake for about 5 minutes. Cool on a rack, keeping oven on.
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For the fudge layer: Sift 6 tablespoons flour, baking powder, and salt into a medium bowl; set aside.
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In a double boiler, combine 1/2 cup butter, semisweet chocolate, and unsweetened chocolate. Stir until melted and smooth. Remove from heat and let cool slightly.
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In a separate medium bowl, beat sugar, 1 egg, and 1 egg yolk with an electric mixer until slightly thickened. Add 1 teaspoon vanilla and the cooled chocolate mixture. Mix until well blended.
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Add the dry ingredients to the chocolate mixture and mix until just combined. Pour into the pre-baked crust.
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Bake for about 17 minutes, or until almost set. Cool on a rack for 10 minutes.
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While the fudge layer cools, cut up the Snickers bars and distribute them evenly over the warm fudge layer.
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For the cream cheese layer: In a medium bowl, beat room-temperature cream cheese and 1/3 cup sugar with an electric mixer until smooth. Add 1 egg and 1 teaspoon vanilla extract, beating until smooth.
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Spread the cream cheese mixture evenly over the Snickers bars. Bake for about 15 minutes, or until set. Cool completely on a rack.
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For the topping: Melt 2 ounces milk chocolate with 2 tablespoons whipping cream in a double boiler or microwave, stirring until smooth. Drizzle over the cooled pie.
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Refrigerate for at least 2 hours, or until firm, before slicing and serving.
Note
Storage: Keep the pie refrigerated. It can be stored in the refrigerator for up to 4 days.
Substitutions: You can use other peanut butter chocolate bars if Snickers are unavailable, but the texture may vary.
Tips: Ensure the cream cheese is at room temperature before mixing to avoid lumps in the top layer.
Variation: For a richer topping, use heavy cream instead of whipping cream for the chocolate drizzle.
