Hi everyone! Today, I am bringing you my Fluffy Snickers Pie. It was inspired by my love of all things creamy, plus my love of Snickers candy bars. I originally made this for Pi Day and took it into my work. Everyone devoured it as soon as I put it out, so it’s safe to say that it was a huge hit! If you use a store-bought crust, it requires no baking. This makes it perfect for those summer days when you just can’t bear to turn the oven on.

My friend Alysha, The Kitchenologist, was kind enough to feature my recipe on her site. She also took some amazing pictures of her finished interpretation of the pie, one of which I’m including below. Thanks Alysha! 

Fluffy Snickers Pie Recipe

Servings: 8-10
Active Time: 30 minutes
Total Time: 4 hours, 30 minutes

1 1/2 cups chocolate cookie crumbs (I use Famous Chocolate Wafers and put them in the food processor)
1/3 cup butter, melted and cooled
3 tablespoons sugar
1/4 cup caramel sauce, divided
8 ounces cream cheese, at room temperature
1/2 cup peanut butter
1 cup powdered sugar
2 cups (16 ounces) heavy whipping cream
4 Snickers bars, chopped

For the Pie Crust: Preheat the oven to 350 F. Combine the cookie crumbs, melted butter, and sugar in a small bowl. Press into an 11-inch tart pan that has been sprayed lightly with olive oil spray. Bake the crust for 10 minutes; cool completely and set aside.

For the Pie Filling: Meanwhile, in the bowl of a stand mixer or in a large mixing bowl with a hand mixer, whip the heavy cream until medium peaks form, about 5 minutes. Set aside.

In a medium bowl, combine the cream cheese, peanut butter, 2 tablespoons of caramel sauce, and powdered sugar. Add a spoonful of the whipped cream to the cream cheese mixture and stir to combine.

Add half of the remaining whipped cream to the cream cheese mixture, and gently fold together. Repeat with the remaining whipped cream. Do not overwork the mixture because you don’t want to deflate the whipped cream. Add in 1/2 of the Snickers pieces and gently fold in.

To Assemble: Drizzle 1 tablespoon of caramel sauce onto the pie crust and then spoon in the pie filling. Drizzle the top with the remaining caramel sauce and decorate with the remaining Snickers pieces.

Refrigerate the pie, covered, for at least 4 hours, or overnight.

If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.

2 Comments

  1. Looks dangerously delicious!

  2. Thanks, Kelly! 🙂 Love this recipe!!!

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