Revisiting Snickers Pie

Well, around this time last year (actually, to the day, I’ve just noticed) I posted a recipe for Snickers Pie that I made for a ‘special friend’…blahblahblah.  You guessed it.  The special friend was M, and, having only just started dating, we were caught in a strange trap of how much to share, with whom, and when.  Anyways, clearly that’s worked out pretty well: here we are a year later and I’m bringing you another Snickers Pie with tips, tricks, and a warning label (and minimally better photos).

I made this year’s pie almost exactly like last year’s.  I did substitute ground up Annie’s Snickerdoodle Bunny Cookies for the graham crackers (I’ve tried the new Snickerdoodle and Gingersnap flavors, both are wonderful!).  Because the cookies themselves were flavored, I excluded the brown sugar and the cinnamon in my graham cracker crust, and dropped the melted butter down to 3-4 Tablespoons to accommodate for that.  This crust was awesome!  It shined through, even against the chocolate, caramel, and peanuts.  Annie’s cookies will be my new go-to for cookie-crumb crusts.

I also very nearly burnt the caramel sauce (it cooked up to about 5-10 degrees hotter than the recipe recommended).  After I tasted a smidge of cooled caramel, I was worried.  It had the distinctive burnt, bitter edge.  I didn’t have time to make more caramel and was rather upset, but M insisted that paired with the chocolate and run through with peanuts, it would be fine.  He was right.  The nearly-burnt caramel helped to cut through the sweetness of this pie.  I wouldn’t recommend purposefully trying to reach this point of near-burning caramel, unless you have a lot of experience with the substance.  Non-burnt caramel is equally delicious, and a better participant in this sugar-riot of a recipe.

Now for the warning:  now that I have perfected my original recipe, I hereby give this warning: This pie is extremely rich and very sweet.  This is a tiny-sliver for a serving type of dessert, with whipped cream or vanilla ice cream on the side to help cut through the sugar.  I sliced far too big of slices the first round, and though we gamely and happily ate all of our servings, M and I fought off sugar comas all the way through Skyfall.

I still love the idea of this pie…if it can actually be called that.  Pie is the best term I can think of, as it is filling in a pie shell.  I make it in a spring-form pan, so, uncut, it looks like a chocolate-topped cheesecake.  In all reality, it is a giant candy bar.  But, if Pecan Pie is consider pie, I think this should be as well.

Snicker-themed desserts are a likely theme for M’s birthday, at least until he requests  something different.  But I think that next year, I will have to cut this pie with another layer.  I was considering adding a layer of nougat (minus the almonds) like an actual snickers bar, but I think it still might be near too much sugar.  We’ve found that dairy cuts through the sugar very well, right now, I think my best bet would be to put a layer of cheesecake (or chocolate cheesecake) under the caramel-peanut layer (and probably make a half-batch of that recipe).  It would help to vary the flavors, and the tang of cheesecake is very welcome here.

Even so, this decadent pie is still our to enjoy.  We’re careful to eat only thin slices, if only to keep ourselves alert and functioning for the hour after eating. I’m wondering if we’ll finish it by Thanksgiving, and the influx of desserts that come with that holiday.  But for now, if you feel the need for a dangerously decadent dessert, follow the link below to my earlier post with the full recipe.  The only tweaks I made were mentioned above, and either crust pairs wonderfully with the candy filling!

SNICKERS PIE RECIPE (link to my earlier post)


A Very Special Pie

I have a…ahem…special friend who is about to have a birthday.  Or just did, as I’ve finally discover how to time post publishing for later dates, I’m sticking to the safe side of things and putting this to publish after his birthday.  Though I doubt he knows about this blog.  But just to be safe…

Anyways: special friend+birthday=birthday festivities.  Also, coincidentally, he is also gluten-intolerant.  I met him a year before my own diagnosis, and it was the time spent with him that really prompted my to guess that gluten was my issue, and to start the food journal that confirmed that diagnosis.  It was gluten or it was coffee, folks.  I have to say I’m glad it was the former.  I love my lattes.  Or any coffee really.  But I also love alliteration. Deal with it.

Anyways. Birthday.  I’d toyed with the idea for a while, knowing my friend’s love of pie and, frankly, his obsession with snickers.  All of my searching for snickers pie resulted in some odd mixture that used the candy bars and cream cheese.  Probably still delicious, despite the promised heart attack, but I wanted something more pure, something undeniably “Snickers+Pie”.  When I found this chocolate caramel tart from mybakingaddiction.com I knew we were in business.  Here was the starting point I was looking for.

Snickers Pie

Adapted from Jamie’s Chocolate-Caramel Tart on mybakingaddiction.com

The Crust:(I tried several different crusts for this pie: Jamie’s shortbread, traditional pie crust, and finally settled on a graham cracker crust.  I like the touch of cinnamon and the guaranteed crunch against the soft caramel and chocolate.)

The Filling (Caramel & Peanuts)

  • -1 1⁄2 cups sugar-3 tablespoons light corn syrup
  • -1⁄4 teaspoon kosher salt
  • -6 tablespoons water
  • -6 tablespoons unsalted butter
  • -6 tablespoons heavy cream
  • -1 tablespoon sour cream
  • -1 teaspoon pure vanilla extract
  • -1 1/2-2 c. dry-roasted, salted peanuts

The Chocolate Ganache

  • -3/4 c. heavy cream
  • -3/4 c. (4 oz) bittersweet or dark chocolate chips/pieces

Make the Crust: Preheat the oven to 375 degrees F.  Whisk graham crackers crumbs, cinnamon, and sugar in bowl until well-mixed.  Add melted butter, stir until all crumbs are coated and mixture sticks together when pressed between fingers.  Press mixture into 9-inch pie pan or 6 (3.5 in) tart pans.  Make sure crust is even throughout bottom and sides of pan.  Refrigerate until firm (about 30 minutes). Bake for 13-15 minutes.  Allow crust to cool.


Make the Caramel: Put a medium saucepan over medium heat.  Whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Allow to boil, without stirring, until a candy thermometer inserted into the syrup reads 340° (PLEASE check your candy thermometer before use.  Temperature is crucial here.  Attach your thermometer to a pot of water and bring to a boil.  Water boils at 212 degrees F.  Read what temperature your thermometer is at when the water boils and adjust your waiting for the caramel temperature accordingly.  For instance, my thermometer read 5 degrees to low.  I had to wait until my thermometer read 345 degrees for this caramel). Remove pan from heat and whisk in remaining ingredients (butter, cream, sour cream and vanilla) until smooth. Pour a thin layer caramel into cooled pie or tartlet shells.  Then add peanuts to remaining caramel and stir until thoroughly coated.  Pour peanut-caramel mixture into shells and let cool slightly; refrigerate until firm, about 3-4 hours.


Make the Chocolate Coating: In medium bowl, combine cream and chocolate pieces, reserving about 1 Tbsp of chocolate pieces for seed. Microwave on high for 30-second intervals, stirring well between each intervals.  After 3 or 4 intervals, stir chocolate and cream for 1-2 minutes.  The remaining lumps should melt into the mixture.  Add you seed chocolate and continue stirring until those melt in as well. Spread chocolate evenly over pie/tartlets and refrigerate until set, about 4 hours. If desired, slice a mini snickers as garnish. Serve cold.