Cream Cheese Snickers Candy Bar Pie
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Ingredients
| 1 | baked pie pastry shell | | 2 | eggs | | 1 pkg. | unflavored gelatin | | 1/4 cup | cold water | | 6 (2 oz. each) | Snickers Bars, cut into pieces | | 1/4 cup | chunky peanut butter | | 8 oz. | cream cheese, softened | | 1-1/2 cup | powdered sugar. unsifted | | 1 tsp. | cocoa | | 3 tbsp. | evaporated milk | | 1 tsp. | vanilla | | 1/2 tsp. | salt | | 1 cup | heavy cream, whipped | | Salted peanuts, chopped | | Sweetened whipped cream |
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Instructions
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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