Title: Cream Cheese Snickers Candy Bar Pie
Categories: Pie Cake
Yield: 10 Servings
| 1 | | 9" pastry shell, baked, cool |
| 2 | | Eggs |
| 1 | | Unflavored gelatin envelope |
| 1/4 | c | Water, cold |
| 6 | | 1-1/2oz Snickers Bars, cut into pieces |
| 1/4 | c | Peanut butter, chunky |
| 8 | oz | Cream cheese, softened |
| 1 1/2 | c | Powdered sugar, unsifted |
| 1 | ts | Cocoa |
| 3 | tb | Evaporated milk |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 1 | c | Heavy cream, whipped |
| | | Peanuts, salted, chopped |
| | | Sweetened whipped cream |
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.