Snicker's Pie


Filling: Topping: Directions:
Heat oven to 450*. Place pie crust in 9-inch glass pie plate. Weight bottom with weights, rice or beans to prevent shrinkage of crust. Bake 5-7 minutes or until very light golden brown. Cool. Reduce oven temperature to 325*

Cut candy bars in half lengthwise and then slice at 1/4" intervals. Place candy bar pieces over bottom of partially-baked crust. In small bowl, beat cream cheese and sugar with an electric mixer until smooth. Beat in 1 egg at a time until well blended. Add sour cream and peanut butter, blending until mixture is smooth. Pour over candy bar pieces. Bake at 325* 30-40 minutes until mixture is set. Cool completely.

In a 1-quart saucepan, heat whipping cream until very warm. Remove from heat and stir in chocolate pieces until melted and smooth. Spread over top of pie. Refrigerate 2-3 hours before serving. Cover and refrigerate any remaining pie.

Servings: 12
Time to Prepare: 40 minutes
Nutritional Information: It ain't diet food! Calories: 560; Total Fat 36 g; Sodium 320 mg; Dietary Fiber 1g

Submitted By: Betsy
Original Source: Pillsbury Easy Pies August 2007

This is essentially a peanut butter cheesecake with Snicker's bars in it. The original recipe calls for a refrigerated pie crust, but I've always had better luck making my own.

Additional Comments:
Sunni Blake - This was a great recipe, and I normally don't even like cheesecake. I ended up cutting my Snicker's bars into quarters, but next time I think I'll cut them into 1/8 segments to make it easier to slice/cut when serving.

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