It started innocently enough.
I had this bag of fun-size Snickers leftover from a Fall harvest festival purchase (long story that involves an auction, a cauldron, much candy and begging children) that needed to be used up. Then I found an issue of Bon Appetit from 1993 that featured ways to use candy in desserts. Fate.
Voila. A sinful Snickers Pie.
I won’t lie, this pie takes a bit of a time commitment to make, but it is absolutely worth it. I spent a good part of the afternoon making this, but I hadn’t been in the kitchen for a while, so I actually enjoyed making all the parts.
When I tell you how much my Misses loved this pie, know that I am not exaggerating. It is delicious, sweet, rich and absolutely decadent. Each layer is divine and together they are ridiculous!
Yield: One pie, 12 Servings
For the Crust:
1 1/2 cups graham cracker crumbs
1 Tbsp. granulated sugar
6 Tbsp. (3/4 stick) unsalted butter, melted
For the Fudge Layer:
6 Tbsp. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, cut into eight pieces
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
2 cups 1/2-inch pieces Snickers bars (about 8.5 ounces)
For the Cream Cheese Layer:
10 ounces cream cheese, softened to room temperature
1/3 cup granulated sugar
1 large egg
1 tsp. vanilla extract
For the Chocolate Garnish:
2 ounces milk chocolate
2 Tbsp. whipping cream
To make the crust:
1. Position rack in center of oven and preheat oven to 350 degrees.
2. Butter a 9-inch diameter deep-dish glass pie dish.
3. Combine graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir until well incorporated.
4 Press graham mixture evenly into bottom and up sides of prepared dish.
5. Bake until crust is set, about five minutes. Cool on rack. Maintain oven temperature.
To make the fudge layer:
1. Sift flour, baking powder, and salt into medium bowl.
2. Combine butter, semisweet chocolate, and unsweetened chocolate in a double boiler set over simmering water. Stir until melted and smooth. Remove from atop the water and cool slightly.
3. Using an electric mixer, beat sugar, egg and egg yolk in a medium bowl until slightly thickened.
4. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined.
5. Pour fudge mixture into crust. Bake until almost set and a tester inserted into center comes out with moist batter still attached. (The recipe says this takes about 17 minutes, I left mine in for about 25 minutes because it was too runny.) While baking, cover the crust with foil if it is browning too quickly. (I tented with foil after about 12 minutes.)
6. Cool on rack for 10 min.
7. Arrange Snickers bar pieces evenly over fudge layer.
To Make the Cream Cheese Layer:
1. Using an electric mixer, beat cream cheese and sugar in a medium bowl until smooth.
2. Add egg and vanilla and beat just until smooth.
3. Carefully spread mixture over Snickers layer in pie and bake until cream cheese layer is set, about 15 minutes.
4. Cool pie on rack.
To Make the Chocolate Garnish:
1. Stir milk chocolate and whipping cream in top of a double boiler set over simmering water just until melted and smooth. Remove from heat.
2. Dip spoon into melted milk chocolate mixture and drizzle chocolate decoratively over top of pie. Refrigerate until well chilled. Serve cold.
Note: Can be prepared 3 days ahead. Cover loosely with foil and refrigerate.
Source: Bon Appetit, June 1993 p. 65