I picked up the latest special issue from Bake From Scratch dedicated to “Artisan pies and tarts”. I love this magazine-it has become one of my all time favorites. Their peanut butter pie on page 56, is a virtual no bake pie- only a quick trip in the oven for the crust and the rest is no bake. Perfect for summer in this August sweltering heat.  I adapted the recipe slightly by adding in some mini snickers bites. I was not able to find the preferred Famous brand chocolate wafer cookie so often used in chocolate crust recipes so I ended up swapping in chocolate graham cracker crumbs and bumped up the melted butter a titch as well as adding in a bit of cocoa powder. If you can find the Famous brand chocolate wafer cookies they lend a deeper chocolate flavor for the crust. This pie is rich and super creamy so a little slice with a cup of hot coffee will do you just fine! Allow it to sit for a few minutes out of the fridge before diving in to allow the chocolate ganache on the bottom to soften. Peanut butter lovers will adore this pie!

 

Pour half of the filling over the ganache, then push the Snickers bites into the filling, then top with the other half of the filling. If you can’t find them, you can just chop up regular Snickers.

Chocolate Peanut Butter Snickers Pie

recipe adapted slightly from special issue “Artisan pies and tarts”  Peanut Butter Pie (Bake From Scratch)

Chocolate Crumb Crust

1  1/2 Cups chocolate cookie crumbs (either Famous chocolate wafers or chocolate graham cracker crumbs*)

7 Tbsp. melted butter

1/4 C sugar

pinch of salt

2 Tbsp. unsweetened cocoa powder* (add only if using choc. graham cracker crumbs)

 

In a food processor blitz the cookies/crackers along with the sugar and salt, and (cocoa powder if using) until the mixture is fine. Add in the melted butter and pulse until incorporated. Pour the crust into a standard size 9 inch pie plate and press the mixture into the bottom and up the sides. Bake in a 350° F preheated oven for 10 minutes. Let cool on a wire rack until cooled completely.

Chocolate Ganache

4 oz. 60% cacao bittersweet chocolate, chopped fine (I used Ghirardelli brand)

1/4 C heavy whipping cream

Microwave the chocolate and cream in a microwave safe bowl on high in 20 second intervals, stirring in between until mixture is smooth and melted.

Peanut Butter Snickers Filling

8 oz. cream cheese, room temp

1 C creamy peanut butter

1/2 C roasted salted peanuts, chopped

1/4 C sugar

1/4 honey

1 C heavy whipping cream

~ 27-28 Snickers baking bites (I found them in the baking aisle)

• In the bowl of a stand mixer using the whisk attachment, beat one cup of the heavy cream on high speed until stiff peaks form. Remove to a bowl and set aside.

• Using the same bowl (no need to wash) switch to the paddle attachment and beat the cream cheese and peanut butter until smooth; stopping to scrape the bottom and sides as needed. Add in the peanuts, sugar, and honey and contine to beat until combined. Fold in one-third of the reserved whipped cream from step one, and continue to fold in the rest of the whipped cream.

• Assembly: Pour the ganache in the bottom of the crust and smooth out with the back of a spoon. Pour in half of the peanut butter filling, and smooth til flat, then top with about 28 of the Snickers bites. Pour on the rest of the filling and smooth with an offset spatula or the back of a spoon. Chill the pie for at least 3 hours. Top with whipped cream if desired and top with chopped Snickers- (I used the same snickers baking bites and cut them in half for the garnish).