Snickers Chocolate Pie
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Snickers Pie with Nut Crust

This decadent recipe is an ode to the Snickers chocolate bar. Made using Diamond Nuts pecan crust and topped with vanilla caramel and chopped Snickers, this pie is a candy delight!
Prep Time10 mins
Cook Time30 mins
Resting Time4 hrs
Total Time4 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: candy, chocolate, pie, snickers

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!