Snickers Pie
A candy bar in the shape of a pie, this Snickers Pie tastes just like its inspiration with a chocolate crust, peanut butter nougat, chewy peanut caramel, and layer of chocolate to top it all off. Yields: 10-12 slices
Servings Prep Time
10-12slices 40minutes
Cook Time Passive Time
30minutes 1-1 1/2hours
Servings Prep Time
10-12slices 40minutes
Cook Time Passive Time
30minutes 1-1 1/2hours
Ingredients
Chocolate Crust
Peanut Butter Nougat
Peanut Caramel
Chocolate Topping
Instructions
Chocolate Crust
  1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Add in the cubed butter. Using your fingers, rub the butter into the dry ingredients until you have pea-sized pieces of butter remaining. In a small bowl or a cup, whisk together the egg white and the vanilla, add to the flour and butter mix. Stir until the dough begins to come together. You may need knead it a bit until you can form the dough into a ball. Flatten into a disc and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
  2. Preheat the oven to 350°F and place a large baking sheet on the bottom rack of the oven to preheat. Lightly grease a 9″ tart pan with a removable bottom and set aside.
  3. Roll out the dough until it is about 1/4 inch thick. It should be a couple of inches larger around than the tart pan. Transfer to the prepared tart pan, if it’s soft and cracks a bit, just patch together with more dough. Trim the excess by running a knife along the top of the pan. Dock the bottom of the pastry by pricking it gently with a fork. Chill in the freezer for 10 minutes until cold.
  4. Remove the preheated baking sheet from the oven. Place the chilled pie case on the sheet and return to the oven, placing it on the middle rack. Bake for 30 minutes until cooked through. Allow to cool completely. Spoon or brush melted chocolate along the inside of the pie crust.
Peanut Butter Nougat
  1. In a stand mixer fitted with a whisk attachment, beat the egg white on medium until soft peaks begin to form. (This can also be done with a hand mixer, but it might get a bit tricky when adding the sugar syrup later on.)
  2. While the egg white is whipping up, pour the sugar and water into a small saucepan. Stir until combined. Heat over medium, stirring occasionally, until the sugar dissolves. Allow the mixture to boil until it reaches 255°F, lifting the pan and swirling as needed. (A candy thermometer is recommended here).
  3. With the mixer set to medium, slowly pour in the sugar syrup in a steady stream (be careful not to pour it onto the whisk). Once all the syrup has been added, raise the speed to high and whisk until the mixture is glossy and thick. The bottom of the bowl should go from hot to slightly warm. This will take about 10-12 minutes.
  4. Remove the bowl from the stand mixer. Using a rubber spatula, fold in the peanut butter and salt until fully incorporated. Spoon the nougat into the prepared pie crust while still warm and spread it until even. It should set on its own, but I like to chill it in the freezer while I prepare the caramel.
Peanut Caramel
  1. Add the sweetened condensed milk, light brown sugar, butter, and vanilla to a large saucepan. Stir over medium heat until the butter melts and the mixture begins to boil. Heat until thick and the caramel begins to pull away cleanly from the sides of the pan while stirring (this will be around 250°F if using a candy thermometer).
  2. Stir the chopped peanuts into the caramel and pour into the pie crust over the nougat. Allow to cool in the freezer for 10-15 minutes until firm and chilled to the touch.
Chocolate Topping
  1. Melt the chocolate chips either over a double boiler or in the microwave, per the instructions on the bag. Stir in the vegetable oil. Pour the chocolate over the chilled pie and spread until it evenly covers the top of the caramel. Top with peanuts, whole or chopped, or flaky salt if desired. Allow chocolate to set before slicing. I like to serve my pie chilled for full candy bar effect.
Recipe Notes

Nougat recipe adapted from Epicurious.

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