Say hello to my Snickers Chocolate Pie with Vanilla Almond Caramel and Pecan Nut Crust! I used the new Diamond Nuts crusts to make this beauty. I attended their press event a few weeks ago (thanks to Palak from The Chutney Life for the invite!) and they unveiled these new crusts with none other than Joy the Baker! There was a lovely spread of the many ways to enjoy these new nut-based crusts like a crusted mac and cheese bite, a dark and story pie, and more!
These pie crusts sat on my counter for a few days after the event, but I knew I’d be using these. With George’s birthday around the corner, I concocted an ode to the ice cream Snickers bars he loves to eat. And things got decadent!
This Snickers Pie recipe features so many layers of luscious flavor. It starts with glazing the crust in chocolate. Then we make a vanilla almond caramel. Finally, the pudding base is where it’s at! It features two types of chocolate and almond butter. Once this all cools, you top it with chunks of Snickers, caramel sauce, and crushed honey roasted peanuts. It SERIOUSLY tastes like a Snickers bar!
If you make this Snickers Pie please tag me @thefamiliarkitchen on social media. I’d LOVE to see how it turns out for you! Looking for more dessert inspiration? Check out my other favorite recipes: Gulab Jamun Cheesecake with Saffron Rose Cream, Goat Cheese Pound Cake, or The Ultimate Oreo Bundt Cake.
What candy bar concoction do you want to see from me next?
Snickers Pie with Nut Crust
Ingredients
- Diamond Nuts Pecan Crust, 1
- Milk Chocolate, 1/2 cup
- Butter, 2 tbsp
Chocolate Almond Pudding
- Sugar, 1 cup
- Brown Sugar, 1/2 cup
- Cornstarch, 1/4 cup
- Salt, 1/4 tsp
- Whole Milk, 3 cups
- Egg Yolks, 4
- Clear Gelatin Powder, 1 packet
- Semi-Sweet Chocolate, 1/2 cup chopped
- White Chocolate, 1/2 cup chopped
- Almond Butter, 2 tbsp
- Vanilla Extract, 1 tbsp
- Almond Extract, 1/2 tsp
- Unsalted Butter, 2 tbsp
Vanilla Almond Caramel
- Brown Sugar, 1 cup
- Salt, 1/4 tsp
- Heavy Cream, 1/2 cup
- Butter, 1/2 stick
- Vanilla Extract, 1 tbsp
- Almond Extract, 1 tsp
Garnishes
- Snickers Bars, 2, chopped into bite-site pieces
- Honey Roasted Peanuts, 1/2 cup, crushed
Instructions
Prep your crust.
- In a heat-safe cup, add the 1/2 cup of milk chocolate along with the butter and microwave for about 1 minute or until the chocolate melts. Whisk so that the chocolate fully combines with the butter and becomes pourable. Pour this into your crust and swirl around so it coats the entire bottom and sides of the crust. Use a silicone spatula to help spread if needed. Refrigerate for 30 minutes.
Make the caramel.
- In a saucepan on medium heat, combine the brown sugar, heavy cream, salt, and butter.Gently whisk this until it starts to darken into a light golden color and thickens up. This will take around 4-5 minutes. When the caramel feels sticky to the touch and drips slower from your whisk, remove from heat and whisk in the vanilla and almond extract. Pour into a glass jar, let cool, then refrigerate. *If your caramel thickens too much in the jar, stick it in the microwave for about a minute.
Make the pudding.
- In a large saucepan, whisk together the sugars, cornstarch, and salt. Now pour in the milk and egg yolks and whisk over medium heat until it starts to thicken up and become creamy (about 4-6 minutes). Just before it starts to thicken, whisk in the gelatin powder.
As soon as it thickens up, remove from heat and whisk in all of the remaining ingredients. Once the chocolates have melted and combine, pour the mixture into your crust.
Add the garnishes and let cool.
- Place the chopped Snickers around the perimeter of the pie, drizzle caramel around the center, and add crushed honey roasted peanuts on top along with more chopped Snickers if desired. Refrigerate this for 3-4 hours or overnight. Drizzle fresh caramel on top before serving. Done!
Is it really 1TABLEspoon of vanilla in both the caramel and the pudding? Seems like a lot…
That’s how I liked it, but, I think it’d be just as flavorful if you wanted to reduce the vanilla to, say, 2 tsp in the pudding and 1 tsp in the caramel 🙂