Friday, November 03, 2006

Snicker Pie

The Mothership & I went to a pie-making class lat night at a local kitchen store. We got a good pie crust recipe plus lots of recipes for fillings - sugary & more filling, meal-ish pies. The best. ever. pie she showed us was a cheesecake-y Snicker pie.

Oh. my. gosh. Was it ever good...

Snicker Pie

1 - 9" baked pie crust - bake only until light brown - this will be baked again with the filling

5 (2.07 oz.) Snicker candy bars
1/2 c. sugar
12 oz. cream cheese, softened
2 eggs
1/3 c. sour cream
1/3 c. creamy peanut butter

3 T. whipping cream
2/3 c. milk (or bittersweet - she used Ghiradelli ~LG) chocolate chips

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Arrange over bottom of partially baked crust.
Beat sugar & cream cheese until smooth.
Add sour cream & peanut butter.
Add eggs 1 at a time, beating after each addition (the best trick for cheesecakes is to mix very little after the eggs are added - this helps keep the cheesecake from cracking on top - however if it cracks it's okay since you are putting chocolate on top)
Spoon over candy bar pieces.

Bake at 325 for 30-40 minutes or until center is set. Cool 2 hours.

Warm whipping cream in microwave.
Add chocolate & melt.
Drizzle over pie.

Refrigerate 2 - 3 hours before serving.

The lady noted that you need to cut the pie after it has cooled for about an hour & most definately before you put it in the fridge. Otherwise it is extremely hard to cut. The chocolate topping was warm when she drizzled it right before the pie was served. This pie is to die for.

I also picked up a butane lighter that's shaped like an ol' fashioned Peacemaker & a partial set of pink martini glasses (all 3 of 'em are the square-y one in front) for 50% off.

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