No, not me... but my 6 year old son!! He entered the San Diego County Fair "Kid's Best" competition, and on Saturday it was the "Fill a Pie Shell" contest. He really did all of the measuring, stirring, beating, food processing, etc. He won with this recipe, and he was so very happy to win!
Easy Snickers Bar Pie
8 ounces cream cheese, softened
1½ cups powdered sugar
½ cup chunky peanut butter
3 regular-sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed
Two prepared graham cracker pie crusts or chocolate cookie pie crusts
chocolate syrup, caramel syrup, chopped snickers and chopped peanuts for garnish
1. In a large mixing bowl, beat cream cheese sugar and peanut butter until creamy.
2. Stir in chopped candy bars.
3. Gently fold in the Cool Whip just until mixed.
4. Pour into crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers.
Yield: 2 pies
We made our own pie crust instead of store-bought graham cracker crusts:
1¼ cups dry-roasted, salted peanuts
½ cup granulated sugar
pinch of ground cloves
¼ cup unsalted butter, melted
6 ounces bittersweet chocolate
¼ cup heavy cream
1. Prepare crust: Preheat oven to 350°F. Pulse peanuts, granulated sugar and cloves in a food processor until the mixture resembles coarse sand. Pulse in butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
2. Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.
Easy Snickers Bar Pie
8 ounces cream cheese, softened
1½ cups powdered sugar
½ cup chunky peanut butter
3 regular-sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed
Two prepared graham cracker pie crusts or chocolate cookie pie crusts
chocolate syrup, caramel syrup, chopped snickers and chopped peanuts for garnish
1. In a large mixing bowl, beat cream cheese sugar and peanut butter until creamy.
2. Stir in chopped candy bars.
3. Gently fold in the Cool Whip just until mixed.
4. Pour into crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers.
Yield: 2 pies
We made our own pie crust instead of store-bought graham cracker crusts:
1¼ cups dry-roasted, salted peanuts
½ cup granulated sugar
pinch of ground cloves
¼ cup unsalted butter, melted
6 ounces bittersweet chocolate
¼ cup heavy cream
1. Prepare crust: Preheat oven to 350°F. Pulse peanuts, granulated sugar and cloves in a food processor until the mixture resembles coarse sand. Pulse in butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
2. Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.