Title: Candy Bar Pie
Categories: Dessert
Yield: 8 Servings
| | | Jean Allen |
| 1 | | Unbaked 15 oz. pie crust |
| 5 | | Snickers candy bars ( 2.07 |
| | | Ounces each ) |
| 4 | | Packages ( 3 oz. each ) |
| | | Cream cheese, softened |
| 2 | | Eggs |
| 1/3 | c | Sour cream |
| 1/3 | c | Peanut butter |
| 3 | tb | Heavy cream |
| 2/3 | c | Choclate chips |
Preheat oven to 450~. Using a 9" pie pan, bake pie crust for 5-7 minutes
or until very light golden brown.
Remove from oven and let cool. Reduce oven temperature to 325~.
Meanwhile, cut candy bars in half lengthwise, them cut into 1/4 " pieces.
Place candy bar pieces over the bottom of the partially baked crust.
In a small bowl, combine the sugar and cream cheese, beat until smooth.
Add eggs onne at a time, beating well after each addition. Add sour cream
and peanut butter, beatung until mixture is smooth.
Pour over candy bar pieces. Bake for 30-40 minutes, or until center is
set. Cool completely,
When pie is cooled, heat the heavy cream in a small saucepan until very
warm. Remove from heat and stir in choclate chips. Stir until the chips are
melted and mixture is smooth. Spread over top of cooled pie.
Refrigerate for 2-3 hours before serving. Store in refrigerater. Makes
8-10 servings.