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Reply
| | From:  Genie· (Original Message) | Sent: 2/25/2008 1:45 AM |
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Reply
| | | From: Genie· | Sent: 2/25/2008 1:46 AM |
| CREAM CHEESE SNICKERS CANDY BAR PIE
You can also substitute Heath Bars for the Snickers Bars!
1 (9-inch) pastry shell, baked and cooled
2 eggs
1 envelope unflavored gelatin
1/4 cup cold water
6 (1 1/2 ounce) Snickers Bars, cut into pieces
1/4 cup chunky peanut butter
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar, unsifted
1 teaspoon cocoa powder
3 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy cream, whipped
Salted peanuts, chopped
Sweetened whipped cream
Separate the eggs. Sprinkle the gelatine over cold water in a small saucepan
and let stand until softened, about 4 minutes; dissolve over very low heat,
stirring.
Melt candy bars in top of double boiler over simmering water; add peanut
butter and blend with a wooden spoon until smooth; cool.
Beat cream cheese with 2 egg yolks thoroughly; gradually add confectioners'
sugar, beating well. Blend in cocoa, evaporated milk, vanilla extract, candy
bar mix and then the dissolved gelatine; mix all well. Chill until partially
thickened, stirring one or two times.
Stiffly beat the room temperature egg whites with the salt; fold into
chilled mix, then fold in the whipped heavy cream; turn into cooled pastry
shell and chill until firm. Decorate with chopped peanuts and additional
whipped cream if desired.
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Reply
| | | From: Genie· | Sent: 3/18/2008 2:07 AM |
| Turtle Pie
1 (9in) baked pie shell
12 carmels, unwrapped
1 (14oz) can Eagle Brand Sweetened Condensed Milk(NOT EVAPORATED)
2 (1-OZ) squares unsweetened chocolate
1/4 cup margarine or butter
2 eggs
2 T water
1 teaspoon vanilla extract
dash salt
1/2 cup chopped peacans
Preheat oven to 325 degrees, In small heavy sauce pan, over
low heat, melt caramels with 1/3 cup sweetened con. milk. Spread
evenly on bottom of prepared pie crust. In medium sauce pan, over
low heat, melt chocolate with the butter or marg. In large mixer bowl,
beat eggs, with remaining sweetened Condensed milk, water, vanilla, salt.
Add chocolate mixture; Mix well. Pour into pie shell. Top with pecans.
Bake 35 min, or until center is set. Cool. Chill. Refrigerate leftovers.
Makes one 9in pie.
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Reply
| | | From: Genie· | Sent: 5/14/2008 4:07 AM |
Christy's HERSHEY BAR PIE
Chocolate Petal Crust (recipe follows) or 1 (9-inch) baked pie crust, cooled
1 (7 oz.) Hershey's Milk Chocolate Bar, broken into pieces
1/3 c. milk
1 1/2 c. miniature marshmallows or 15 large marshmallows
1 c. (1/2 pint) cold whipping cream (optional)
sweetened whipped cream (optional)
cherry pie filling, chilled (optional)
Prepare Chocolate Petal Crust.
In top of double boiler over hot, not boiling, water, melt chocolate bar
pieces with milk, stirring frequently. Add marshmallows, stirring until
melted;
remove from over top of hot water. Cool to room temperature.
In small mixer bowl, beat whipping cream until stiff; carefully fold into
chocolate mixture. Spoon into prepared crust. Cover; refrigerate until firm,
about
4 hours. Garnish with whipped cream or cherry pie filling, if desired.
Cover; refrigerate leftover pie. Makes 8 servings.
Chocolate Petal Crust:
1/2 c. (1 stick) butter or margarine, softened
1 c. sugar
1 egg
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 c. Hershey's Cocoa
3/4 tsp. baking soda
1/4 tsp. salt
Heat oven to 375 degrees. Grease 9-inch pie plate.
In large mixer bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa, baking soda and salt; add to butter
mixture.
Shape soft dough into two rolls, 1 1/2 inches in diameter. Cut one roll into
1/8-inch slices; arrange slices, edges touching, on bottom and up side of
prepared pie plate. (Small spaces in crust will not affect pie.) Bake 8-10
minutes. Cool completely. Enough dough for 2 crusts. NOTE: Remaining roll of
dough may be frozen for later use.
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:07 PM |
Snickers Bar Pie
1 (10 inch) pie shell, baked
4 c. milk
1 c. Cool Whip
2 (3 3/4 oz.) boxes instant vanilla pudding
3 (3 3/4 oz.) boxes instant chocolate pudding
3 Snickers bars, cut into 1/2 inch pieces
Cool Whip and peanuts for garnish
Combine 1-1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip. Beat until very smooth. Fold in candy bar chunks. Spread in baked pie shell. Combine remaining milk, Cool Whip, and chocolate pudding. Beat until smooth. Spread on top of vanilla layer. Garnish. Refrigerate. Mars, Babe Ruth, 3 Musketeers, or your favorite candy bar may be used | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:08 PM |
Snicker Bar Pie Recipe
Serves 6 to 8
Ingredients:
5 snicker bars (regular grocery store size, chopped
8 oz cream cheese
1 16 oz conta cream whip
1 1/2 cups confectioner sugar
1/2 cup peanut butter, chunky
2 graham cracker crusts (or your preference)
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Instructions:
1. Whip cream cheese and confectioner sugar together.
2. Add everything else and combine well.
3. Pour into graham cracker crusts, refrigerate and let sit over night.
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