Snickers Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or springform pan. In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon salt; stir to combine.

Add 6 tablespoons melted unsalted butter and stir until crumbs are evenly moistened and hold together when pressed. Press mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the pan using the bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool slightly while you prepare the chocolate fudge layer.

Make fudge

In a small saucepan over low heat (or in a heatproof bowl set over simmering water), combine 1 cup semisweet chocolate chips, 2 tablespoons unsweetened cocoa powder, 1/2 cup heavy cream, 1 tablespoon light corn syrup and 1 tablespoon unsalted butter. Stir frequently until chocolate is fully melted and the mixture is smooth and glossy, about 3–5 minutes.

Remove from heat and stir in 1/2 teaspoon vanilla extract. Allow the fudge to cool for 5 minutes so it thickens slightly but is still pourable.

Pour the warm chocolate fudge evenly over the baked and slightly cooled crust, spreading gently with an offset spatula to create a smooth layer. Chill in the refrigerator for 15–20 minutes to set while you make the cream cheese layer.

Beat filling

In a mixing bowl with a handheld mixer or in a stand mixer fitted with the paddle, beat 8 ounces room-temperature cream cheese on medium speed until smooth and free of lumps, about 1–2 minutes.

Add 3/4 cup powdered sugar, 2 tablespoons granulated sugar and 1 teaspoon vanilla extract. Beat on low speed to incorporate, then increase to medium and beat until smooth, about 1 minute.

With mixer on low, slowly add 1/4 cup heavy cream and increase speed to medium-high to whip the mixture until light and slightly fluffy, about 1–2 minutes. Scrape down the bowl as needed.

Fold in about half (2) of the chopped Snickers bars (reserve the rest for topping) and 2 tablespoons of the chopped peanuts to distribute evenly throughout the filling.

Spread the cream cheese filling evenly over the chilled chocolate fudge layer, smoothing the top with an offset spatula. Return pie to refrigerator to chill for at least 30 minutes to set.

Assemble and finish

When the pie has chilled and the filling is set, arrange the remaining chopped Snickers bars over the top. Sprinkle the remaining chopped peanuts evenly. Drizzle 1/4 cup chocolate sauce and 1/4 cup caramel sauce over the top in a decorative pattern.

Optional: scatter 1/4 teaspoon sea salt flakes over the drizzle to enhance flavor contrast.

Chill the assembled pie for another 15–30 minutes to let drizzles firm slightly. For cleaner slices, chill at least 1 hour before serving.

To serve, run a sharp knife under hot water, dry it, and slice the pie into 8 even pieces, wiping the knife between slices for neat edges.