Cream Cheese Snickers Candy Bar Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: 9" pastry shell, baked, cool
2: Eggs,
1: Unflavored gelatin envelope,
1/4 cup: Water, cold
6: 1-1/2oz Snickers Bars, cut into pieces
1/4 cup: Peanut butter, chunky
8 ounce: Cream cheese, softened
1 1/2 cup: Powdered sugar, unsifted
1 tsp: Cocoa,
3 tbsp: Evaporated milk,
1 tsp: Vanilla,
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp