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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.