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    Layered Snickers Pie

    Source of Recipe


    1 1/2 cup graham cracker crumbs
    1 tablespoon sugar
    6 tablespoons margarine -- melted

    6 tablespoons flour
    1/2 teaspoon baking powder
    1/2 cup margarine -- cut into 8 pieces
    4 ounces semisweet chocolate -- chopped
    1 ounce unsweetened chocolate -- chopped
    1/2 cup sugar
    1 large egg
    1 large egg yolk
    1 teaspoon vanilla extract
    2 cups snickers bars -- cut into 1/2" pieces

    10 ounces cream cheese -- at room temperature
    1/3 cup sugar
    1 large egg
    1 teaspoon vanilla extract
    2 ounces semisweet chocolate -- chopped
    2 tablespoons whipping cream

    CRUST: Position rack in center of oven and preheat to 350 degrees F.
    Grease a 9" diameter deep-dish glass pie plate. Combine graham cracker
    crumbs and sugar in a medium bowl. Add melted margarine and stir until
    well incorporated. Press graham mixture evenly into bottom and up sides
    of prepared dish. Bake until crust is set, about 5 minutes. Cool on
    rack. Maintain oven temperature. FUDGE LAYER: Sift flour, baking owder,
    and salt into medium bowl. Combine margarine, semisweet and unsweetened
    chocolate in top of double boiler set over simmering water. Stir until
    melted and smooth. Remove and cool slightly. Using electric mixture,
    beat sugar, egg, and egg yolk in medium bowl until slightly thickened,
    about 1 minute. Add vanilla and cooled chooclate mixture and mix until
    well blended. Add dry ingredients and mix just until combined. Pour
    fudge mixture into crust. Bake until almost set and tester inserted into
    center comes out with moist batter still attached, covering crust if
    browning too quickly, about 17 minutes. Cool on rack for 10 minutes.
    Arrange Snickers pieces over fudge layer. CREAM CHEESE LAYER: Using
    electric mixer, beat cream cheese and sugar in medium bowl until smooth.
    Add egg and vanilla; beat just until smooth. Carefully spread mixture in
    pie. Bake until cream cheese layer is set, about 15 minutes. Cool on




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