Snickers Pie
Makes 1 x 9 inch pie (6 cup capacity)
For the crust
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75g/2.5 ozs butter, melted plus a little extra for greasing the pie plate
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250g/8ozs chocolate cookies (I used chocolate choc chip cookies just to add to the chocolateyness)
For the filling
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250g/8ozs cream cheese softened (I used light- I know... but that's just what I had in the fridge)
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1.5 cups cream (for whipping, do not use light cream)
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1/2 cup caster or superfine sugar
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2/3 cup smooth peanut butter
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1/3 cup dulce de leche caramel (or caramel top n fill)
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4 x 53g/2.03 oz Snickers bars, chopped up, about six pieces reserved for the topping
For topping
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200g/7ozs chocolate (I used a 50/50 mixture of milk and dark chocolate)
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1/3 cup cream
To decorate
- 1/2 cup of unsalted roasted peanuts and a few pieces of the Snickers bar from above
Step 1 - Grease your pie plate with some butter going all the way up the sides. In a food processor, finely process the cookie crumbs until very fine and then add melted butter. Press this mixture into the pie plate and up the sides. Use a glass to help press it and make it flat. Place in the fridge to harden.
Step 2 - In the bowl of an electric mixer fitted with a whipping attachment, whip the cream until it becomes firm peaks. Set aside in a large bowl. Switch the head on the mixer to the beater head and then using the same mixer bowl beat the cream cheese, sugar and peanut butter until it becomes smooth and there are no lumps-this is easily done if the cream cheese is not straight from the fridge and has been softened on the benchtop for about an hour or two (depending on temperature). Fold the cream and the peanut butter and cream cheese mixture together gently making sure not to deflate the mix.
Step 3 - Remove the pie plate from the fridge and spread the cookie base with the dulce de leche. Place the Snickers pieces on top of the layer of dulce de leche and then top this with the whipped cream cheese and peanut butter filling. Place in the freezer.
Step 4 - Make the ganache by breaking up the chocolate into pieces and melting it in the microwave on 50% power on 60 second burst stirring between bursts or over a double boiler (a heatproof bowl fitted over a pot of simmering water). Then warm the cream and stir into the melted chocolate mixture until completely smooth and thoroughly combined. It should still be very liquid. Reserve a small amount (1/3 cup) for drizzling over the pie at the end. Have an offset spatula ready and remove the pie from the freezer and working quickly pour and spread the liquid chocolate ganache over the top and tilt the pie tin to take the chocolate to the sides using the spatula to spread it right to the edge if you need it.
Step 5 - Sprinkle nuts and a few pieces of Snickers around the edges. With the reserved ganache (heat it gently again if it has become too firm) fill a small piping bag with a small hole or a zip lock bag and then snip a little hole in the corner of the ziplock bag or the piping bag and then drizzle the ganache over the nuts and Snickers on the edge cementing them in place. Chill for a few hours or place in the freezer for 30-60 minutes to firm up. Then keep refrigerated until ready to serve.