Cream cheese snickers candy bar pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" pastry shell, baked, cool | |
| 2 | Eggs | |
| 1 | Unflavored gelatin envelope | |
| ¼ | cup | Water, cold |
| 6 | 1-1/2oz Snickers Bars, cut into pieces | |
| ¼ | cup | Peanut butter, chunky |
| 8 | ounces | Cream cheese, softened |
| 1½ | cup | Powdered sugar, unsifted |
| 1 | teaspoon | Cocoa |
| 3 | tablespoons | Evaporated milk |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| 1 | cup | Heavy cream, whipped |
| Peanuts, salted, chopped | ||
| Sweetened whipped cream | ||
Directions
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired.