Snickers Pie! Well a pie that tastes like Snickers…kinda. James described it as tasting like the Snickers Ice Cream Bars. I made this pie for Thanksgiving for James and the guys at the firehouse, along with my Pumpkin Pie. I had been dying to make a Snickers Pie because it is reminiscent of one of my most favorite desserts I have ever had. But yet, I didn’t even get to try this before I shipped it off to Station 1! Oh well…I’m sure James would not complain if I made it again 😉
This is technically a no-bake recipe, however I made the Oreo Pie Crust from scratch and chose to bake it for a few minutes to crisp it up. This is completely optional (or you could even just use a store bought Oreo crust–I won’t tell).
I decorated the Pumpkin Pie with accorns I made out of Hershey’s Kisses, Mini Nilla Wafers and a chocolate chip all “glued” together with melted chocolate. The Snickers Pie did not need any decoration since it was already topped with all kinds of goodness.
Oreo crust, chopped up Snickers, caramel, peanuts, cool whip, cream cheese, sugar. Yup. Sign me up!
No-Bake Snickers PiePrint Recipe
- OREO CRUST:
- 25 whole Oreo cookies (do not remove the creamy centers)
- 5 tablespoons butter
- NO-BAKE SNICKERS PIE:
- 1 eight-ounce block of cream cheese, room temperature
- 1/2 cup butterscotch caramel sundae sauce, divided
- 1 cup powdered sugar
- 1 eight-ounce package Cool Whip, thawed
- 3 Snickers bars chopped, divided
- 1/4 cup roasted salted peanuts, chopped and divided
Smash all 25 Oreo cookies to smithereens (fine crumb) using either a food processor or put cookies in a ziplock bag and use a hard object to smash the cookies to crumbs. Melt butter in the microwave and add crumbs to the melted butter. Stir butter and crumbs together with a fork until it resembles coarse sand. Spray a 9-inch pie plate with baking spray and press crumbs firmly onto the bottom and sides of the pie plate.
For a crispier crust, bake in oven at 350-degress for 8-minutes. Let pie crust cool, then put in the refrigerator to set and cool completely before filling. For a no-bake crust, pop prepared Oreo crust into the refrigerator for 30-minutes to firm up before filling.
Spread 2 tablespoons of the caramel sundae sauce on the bottom of the cooled Oreo crust. Sprinkle two tablespoons of the chopped peanuts and one of the chopped Snickers bars over the caramel sauce. Set aside.
In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until smooth and creamy. Add 1/4 cup of the caramel sundae sauce to the cream cheese and beat until smooth. Scrape down the sides of the mixing bowl and add powdered sugar slowly to the cream cheese, beating until smooth. Add the Cool Whip and beat the mixture until creamy and fluffy, stopping to scrape down the sides of the bowl as needed.
Remove bowl from mixer and fold one chopped Snickers bar into the mixture, by hand. Pour filling onto prepared, cooled crust, spreading mixture evenly in the crust. Top with the remaining butterscotch caramel sauce, spreading the sauce across the top of the pie and using a knife to swirl the sauce into the creamy mixture. Sprinkle remaining peanuts and and chopped Snickers over the top of the pie.
Refrigerate pie for at least one hour before serving. Store in refrigerator.
Recipe from Bakerita Blog
Mmmmmm. My husband was so sweet to take a picture of the pie once they sliced into it too. He loves me 🙂
And this guy stopped by to visit dad at just the right time and scored a slice of pie. It’s between Ethan and James as to who my biggest fan is. Ethan gives the cutest descriptions when telling me what he thinks of whatever I bake. It is pretty hilarious.
I hope you make this! If you do, or even if you don’t and just want to say hi, leave me a comment below 🙂 I looooooove comments!