We found ourselves with some leftover candy from Halloween, and I wanted to find some way to use it in a dessert. Most of the candy will end up going to my classroom (I reward/bribe with candy :)), but I’ve heard of people making Snickers Pie before and I wanted to try it out for myself. I searched for many recipes before settling on this one. I changed the crust, using the crust from this s’mores cheesecake recipe instead, and used Dorie’s chocolate ganache for the topping, but kept the filling from the original recipe. I really liked using this crust and felt that it actually fit the recipe better because of the use of peanuts. I would recommend one major change though- instead of using a pie plate, I would make this in a springform pan instead. There was too much filling for the size of the pie plate, and I feel that it would be better suited for the depth of a springform pan. This was a delicious recipe. It was incredibly rich and delicious, and I loved the way the cream cheese layer balanced the chocolate flavor. Even if you don’t have the extra Snickers candy laying around, go get some and make this pie!
Source: adapted from Alpineberry
Crust: (Source: Simply Gluten Free)
1 ¼ cups dry-roasted, salted peanuts
½ cup dark brown sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, melted
Pulse peanuts, brown sugar and cinnamon in a small food processor until it is the texture of coarse sand. Pulse in the melted butter. Press nut mixture evenly in the bottom of a 9 inch springform pan. Bake until set, about 15 minutes and cool while making the filling.
4 ounces (1 stick/ 8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces bittersweet or semisweet chocolate, chopped
5 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
8 ounces of Snickers candy bars, cut into 1/2-inch pieces
(I weighed the Snickers without wrappers)
Cream Cheese Layer
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract
Keep the oven temperature at 350 degrees.
For the fudge layer:
Combine butter and bittersweet chocolate in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.
Sift together flour, cocoa powder, baking powder and salt into a mixing bowl. Set aside dry ingredients.
Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.
Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached. If crust browns too quickly, cover with foil.
Transfer pan to a rack and let cool for 10 minutes. Evenly arrange Snickers bars over the top.
For the cream cheese layer:
Using an electric mixer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg, egg white and vanilla and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.
Chocolate Ganache (adapted from Baking: From My Home To Yours by Dorie Greenspan)
4 ounces semisweet chocolate, finely chopped
½ cup plus 1 tablespoon heavy cream
2 tablespoons unsalted butter, cut into 2 pieces, at room temperature
Put the chopped chocolate in a heatproof bowl.
Bring the cream to a boil, then pour half the cream over the chocolate and let it sit for 30 seconds. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than you must to blend the ingredients- the less you work it, the darker, smoother, and shinier it will be.
Pour ganache over cooled pie and refrigerate until set.