This indulgent Cream Cheese Snickers Pie is a decadent no-bake dessert that captures the nostalgic flavors of the classic candy bar. The filling is a luscious blend of softened cream cheese, rich peanut butter, and melted Snickers, stabilized with gelatin for a firm, sliceable texture. Folded whipped cream and stiffly beaten egg whites give it an airy, mousse-like consistency that balances the dense sweetness. Served in a pre-baked pastry shell, it offers a perfect contrast of crisp crust and creamy interior. It&# 226;ÂÂs an impressive yet straightforward treat perfect for parties, potlucks, or satisfying a serious chocolate and peanut craving at home.
Cream Cheese Snickers Candy Bar Pie
Description
This indulgent Cream Cheese Snickers Pie is a decadent no-bake dessert that captures the nostalgic flavors of the classic candy bar. The filling is a luscious blend of softened cream cheese, rich peanut butter, and melted Snickers, stabilized with gelatin for a firm, sliceable texture. Folded whipped cream and stiffly beaten egg whites give it an airy, mousse-like consistency that balances the dense sweetness. Served in a pre-baked pastry shell, it offers a perfect contrast of crisp crust and creamy interior. It&# 226;ÂÂs an impressive yet straightforward treat perfect for parties, potlucks, or satisfying a serious chocolate and peanut craving at home.Ingredients
Directions
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Sprinkle the unflavored gelatin over the cold water in a small saucepan and let stand until softened, about 4 minutes.
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Dissolve the softened gelatin over very low heat, stirring constantly until clear. Remove from heat and set aside.
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Melt the Snickers candy bars in the top of a double boiler set over simmering water.
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Add the chunky peanut butter to the melted candy bars and blend with a wooden spoon until smooth. Allow the mixture to cool slightly.
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In a large bowl, beat the softened cream cheese with the 2 egg yolks thoroughly until smooth.
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Gradually add the unsifted powdered sugar to the cream cheese mixture, beating well until combined.
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Blend in the cocoa, evaporated milk, vanilla, and the cooled candy bar mixture.
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Stir in the dissolved gelatin mixture until fully incorporated.
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Chill the mixture in the refrigerator, stirring one or two times, until it is partially thickened.
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Meanwhile, beat the room temperature egg whites with the salt until stiff peaks form.
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Gently fold the stiffly beaten egg whites into the chilled cream cheese mixture.
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Whip the heavy cream until stiff peaks form and gently fold it into the pie filling.
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Turn the filling into the cooled baked pastry shell.
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Chill the pie in the refrigerator until firm, at least 4 hours or overnight.
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Decorate with chopped salted peanuts and additional whipped cream if desired before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 774.5kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 7.3g37%
- Cholesterol 0.0mg0%
- Sodium 154.2mg7%
- Total Carbohydrate 147.8g50%
- Dietary Fiber 8.5g34%
- Sugars 120.8g
- Protein 31.2g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
