Home Made
Snickers Pie Recipe

Mr T says "GET SOME NUTS AND MAKE THIS PIE!". Behold, the Snickers Pie. Apparently it cause a media frenzy back in 2006 because of how unhealthy it is. How times have changed. This seems pretty lightweight compared to some of the burgers that have come out lately!

From: and

This recipe caused a media frenzy in February 2006 for being calorific and "unhealthy". Antony advises this cake is an occasional children's treat, not for everyday consumption. It's rich, so one cake will serve about 16 children (or 12 adults).


There are 2 different versions of this recipe below. One with home made crust, one with Puff Pastry. Choose your destiny!

1 packet puff pastry
140g/5oz mascarpone
110g/4oz soft cheese
50g/2oz caster sugar
3 eggs
5 Snickers bars, chopped into thin slices
milk, to glaze

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the block of pastry to 3-4mm thick, and lay over a 20cm/8in fluted tart tin. The four corners of the pastry should hang over the edge.
3. Beat the mascarpone, soft cheese and sugar together in a large bowl, until smooth.
4. Beat in eggs, one at a time.
5. Add the Snickers slices and fold in.
6. Pour into a lined tart tin, and spread to the edges. Pull the corners of the pastry over the top of the dish, and brush with milk.
7. Place in the oven for 10 minutes, then lower to 180C/350F/Gas 4 for a further 25 minutes. Turn the heat back up to 200C/400F/Gas 6 and cook for a further 20 minutes until the pie is a golden colour.
8. Allow to cool before serving.

Here's another version of the same recipe with a home made base:


Snickers Pie
(adapted from Mimi Silbert's recipe found in the SF Chronicle)
(makes one 9-inch pie; approximately 12 to 16 servings)

2 cups graham cracker crumbs
3 tablespoons light brown sugar
4 ounces (1 stick/ 8 tablespoons) unsalted butter, melted

Fudge Layer
4 ounces (1 stick/ 8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces bittersweet or semisweet chocolate, chopped
5 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
8 ounces of Snickers candy bars, cut into 1/2-inch pieces
(I weighed the Snickers without wrappers)

Cream Cheese Layer
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract

2 ounces semisweet chocolate, chopped
3 tablespoons heavy cream

(I used a different chocolate glaze recipe to top my pie but I didn't like it my topping recipe. I included the original glaze recipe instead of the one I used. So if you make the pie, your topping might look different from what is shown in my photos.)

For the crust:
Preheat oven to 350 degrees F. Butter a 9-inch deep-dish glass pie pan.

Combine graham cracker crumbs and brown sugar in a mixing bowl. Add melted butter, stirring until well incorporated. Press mixture evenly onto the bottom and up the sides of prepared pan. Bake for 5 minutes, until crust is set. Transfer to a rack to cool.

Keep the oven temperature at 350 degrees.

For the fudge layer:
Combine butter and bittersweet chocolate in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.

Sift together flour, cocoa powder, baking powder and salt into a mixing bowl. Set aside dry ingredients.

Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.

Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached. If crust browns too quickly, cover with foil.

Transfer pan to a rack and let cool for 10 minutes. Evenly arrange Snickers bars over the top.

For the cream cheese layer:
Using an electric mixer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg, egg white and vanilla and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.

For the glaze:
Combine chocolate and cream in the top of a double boiler. Set over simmering water and stir until chocolate is just melted and smooth. Remove from heat. Spread or drizzle decoratively over the pie.

Refrigerate until well chilled. Serve cold. The pie may be prepared up to 3 days ahead. Cover loosely with foil and keep refrigerated.

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