Snickers Icebox Pie

Sophy, the pie winner again, requested a Snickers Pie.  I glanced at and discarded a bunch of recipe options, including one that was voted one of the unhealthiest recipes ever published by the Food Commission.  I finally settled on a promising sounding one that I found on thenibble.com for a Snickers Icebox Pie.  It was good, but very rich.  I changed it minimally, adding a bit here and taking a bit out there, but the essence remains unchanged.

 

Ingredients

Chocolate Crust

1/2 cup unsalted butter, softened

2 1/2 cups chocolate wafer crumbs

Filling

8 oz package of cream cheese, softened

3/4 cup confectioner's sugar

1 cup heavy cream

2/3 cup smooth peanut butter

1 1/4 cups chopped Snickers candy bars (4 2.07 oz bars)

Topping

1/2 cup semisweet chocolate chips

grated chocolate

Method

Crust

Crumb chocolate wafers in food processor.  Add butter and mix.  Press firmly into a buttered 9 inch pie dish.  Freeze for one hour.

Filling

In a large bowl, beat cream cheese until smooth, about 3 minutes.  Add the sugar and beat well.

in a separate bowl, beat the heavy cream until stiff peaks form.  Stir whipped cream into the cream cheese mixture until evenly mixed.  Cover and refrigerate.

Remove Crust from freezer.  Carefully spread the peanut butter in a thin layer over the bottom and halfway up the sides.  Sprinkle 3/4 of the Snickers evenly on top of peanut butter.

Remove cream cheese filling from refrigerator and spread over the peanut butter layer.  Refrigerate.

Melt chocolate chips in small saucepan on low heat gently, stirring constantly.  Drizzle over pie until even layer forms.

Garnish the rim of the pie with the remaining 1/2 cup of Snickers candy and grated chocolate.  

cover tightly with plastic wrap and chill in refrigerator at least three hours to set.