Cream cheese snickers candy bar pie

10 servings

Ingredients

Quantity Ingredient
1 9\" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
¼ cup Water, cold
6 1-1/2oz Snickers Bars, cut into pieces
¼ cup Peanut butter, chunky
8 ounces Cream cheese, softened
1½ cup Powdered sugar, unsifted
1 teaspoon Cocoa
3 tablespoons Evaporated milk
1 teaspoon Vanilla
½ teaspoon 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.

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