Cream Cheese Snickers Candy Bar Pie

Ingredients

• 1 (9 inch) pastry shell, baked and cooled
• 2 eggs
• 1 envelope unflavored gelatine
• 1/4 cup cold water
• 6 (1 1/2 ounce) Snickers Bars, cut into pieces
• 1/4 cup chunky peanut butter
• 8 ounces cream cheese, softened
• 1 1/2 cups confectioners' sugar, unsifted
• 1 teaspoon cocoa powder
• 3 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup heavy cream, whipped
• Salted peanuts, chopped
• Sweetened whipped cream

Instructions

1. Separate the eggs. Sprinkle the gelatine over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring.
2. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool.
3. Beat cream cheese with 2 egg yolks thoroughly; gradually add confectioners' sugar, beating well.
4. Blend in cocoa, evaporated milk, vanilla extract, candy bar mix and then the dissolved gelatine; mix all well.
5. Chill until partially thickened, stirring one or two times.
6. Stiffly beat the room temperature 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.
7. Decorate with chopped peanuts and additional whipped cream if desired.