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Recipe for :

Snickers Candy Bar Pie

This is one of the recipes provided by Sharon Vieson - I thought this was a truly superb dessert with which to tempt the kids - "If you don't eat up all your greens you won't have any lovely Snickers Candy Bar Pie!"

Not really the recipe for a romantic dinner but not wanting to miss letting you all know this recipe it has led to me creating this new section entitled "Family Meals". Thanks Sharon for giving me the inspiration. Can you let us have more?

I asked Sharon to tell me a little bit about herself. This is what she had to say:

"I used to own my own catering business but have since retired. I lived on the East coast of the US for most of my life but 19 years ago moved to California and that's where I'm staying. Not big on baking but love to cook. My recipes  have all been tried and tested and I hope you enjoy them."

This is what Sharon said about this recipe:

"This is always a hit where ever I take it.  And there is never any left over".


1 x 9 inch pie crust, unbaked
5 bars Snickers (2.07oz each)
1/2 c sugar
4 pkgs (3oz. each) Cream Cheese - softened
2 Eggs
1/3 c Sour Cream
1/3 c creamy peanut butter
3 tbsp heavy cream
2/3 c chocolate chips

  • Preheat oven to 450F. Using a 9 inch pie pan, bake pie crust 5 - 7 minutes or until very light golden brown. Remove from oven and let cool. Reduce oven temperature to 325F.
  • Meanwhile, cut candy bars in half lengthwise, then cut into 1/4 inch pieces. Place candy bar pieces over bottom of partially baked crust.
  • In a small bowl, combine the sugar and cream cheese. Beat until smooth.
  • Add eggs 1 at a time, beating well after each addition. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake 30 - 40 minutes, or until center is set. Cool completely.
  • When pie is cooled, heat the heavy cream in a small saucepan until very warm. Remove from heat and stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over top of cooled pie. Refrigerate 2 - 3 hours before serving. Store in refrigerator.

Sharon Vieson