Snickers Pie

Well, I did it. I posted every single day for an entire month, and I'm pretty proud of myself for it. I can't think of a better way to end the month -- or to end dinner every single night of the week -- than with this Snickers pie.

This is one of those recipes that I knew I had to make immediately the moment it popped up in my reader. Let me paint a picture for you: This pie is composed of a cinnamon-spiced peanut crust, a layer of fudge, a layer of chopped Snickers bars, and a layer of sweetened cream cheese -- and then the whole thing is topped with decadent chocolate ganache. What is there not to love?

This pie was every bit as good as I thought it was going to be. Next time I'll be sure to chop the Snickers bars more finely; I sliced them and layered them that way, and they firmed up again when the pie was refrigerated, which made them a little difficult to bite into. This pie is the perfect balance of nutty, rich, creamy and smooth. It was a huge hit with everyone who tried it, and I'll definitely be making it again.

Once again, don't forget about the give-away! The contest ends Wednesday at noon, so be sure to add your comment to that post before then.

Snickers Pie
source: Dinner & Dessert

For the crust:
1 1/4 cups dry-roasted, salted peanuts
1/2 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Pulse peanuts, brown sugar and cinnamon in a small food processor until it is the texture of coarse sand. Pulse in the melted butter. Press nut mixture evenly in the bottom of a 9-inch springform pan. Bake until set, about 15 minutes. Cool while making the filling.

For the filling:

Fudge layer:
4 ounces (1 stick) unsalted butter, cut into 8 pieces
4 ounces semisweet chocolate, chopped
5 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
8 ounces of Snickers candy bars, cut into 1/2-inch pieces

Cream cheese layer:
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract

Keep the oven temperature at 350 degrees.

1. For the fudge layer, combine butter and semisweet chocolate in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.

2. Sift together flour, cocoa powder, baking powder and salt into a mixing bowl. Set aside dry ingredients.

3. Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.

4. Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached.

5. Transfer pan to a rack and let cool for 10 minutes. Evenly arrange chopped Snickers bars over the top.

6. For the cream cheese layer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg, egg white and vanilla and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.

For the chocolate ganache topping:

4 ounces semisweet chocolate, finely chopped
1/2 cup plus 1 tablespoon heavy cream
2 tablespoons unsalted butter, cut into 2 pieces, at room temperature

1. Put the chopped chocolate in a heatproof bowl.

2. Bring the cream to a boil, then pour half the cream over the chocolate and let it sit for 30 seconds. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.

3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions. When the ganache is smooth and shiny, stir in the butter piece by piece.

4. Pour ganache over cooled pie and refrigerate until set.