SNICKERS™ SLAB PIE RECIPE - (4.6/5)
Provided by margiekyle
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Unroll pie crusts; stack on lightly floured work surface. Roll into 17x13-inch rectangle. Fit crust into un-greased 15x10x1-inch pan, firmly pressing in bottom and up sides of the pan. Fold crust even with edges of the pan. Flute or crimp edges. Prick crust several times with a fork. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes Meanwhile, in a large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 2 cups of the whipped cream; set aside for topping. In a medium bowl, beat cream cheese, peanut butter, and 1/4 cup of the caramel topping with electric mixer on medium speed until smooth and creamy. Gently fold cream cheese mixture into remaining whipped cream. Fold in 1 cup of the chopped candy bars. Spread cream cheese mixture evenly onto crust. Spoon reserved 2 cups whipped cream onto cream cheese mixture; spread evenly. Sprinkle with remaining 1 cup chopped candy bars. Refrigerate 1 hour. Just before serving, drizzle with remaining 2 tablespoons caramel topping and the chocolate syrup.
DEEP-DISH SNICKERS PIE
Every bite of this over-the-top pie contains a blast of chocolate, nougat and peanut -- from the crust to the filling and topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
- Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
- For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
- Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
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- Heat oven to 450°F. Unroll pie crusts; stack on lightly floured work surface. Roll to 17x13-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, firmly pressing in bottom and up sides of pan. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
- Meanwhile, in large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 2 cups of the whipped cream; set aside for topping.
- In medium bowl, beat cream cheese, peanut butter and 1/4 cup of the caramel topping with electric mixer on medium speed until smooth and creamy.
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