Candy Bar Pie

 Candy Bar Pie...the name says it all!  This pie is quite "over the top", one that will definitely cure your sugar tooth (or maybe set you on the wrong path).  I don't suggest making this too often, but it might be perfect for a special occasion.  To be perfectly honest, I haven't ever tasted this...I have made it twice before for our church's annual pie auction.  Both times the pie has done very well, and this last time, it went for $250!  This recipe, one that I have written in my recipe book, came from a cookbook titled, The Frozen Pantry, one that I got out of the library some time ago.

Ingredients

1 unbaked pie shell

Fudge Brownie Layer

6 Tb. Flour

½ tsp. baking powder

1/8^th tsp. salt

4 oz. semi-sweet chocolate, chopped

1 oz. unsweetened chocolate, chopped

½ cup unsalted butter, cut into 8 pieces

1 large egg yolk and 1 large egg

½ cup sugar

1 tsp. vanilla

2 cups (8 oz.) snickers candy bars, cut into ½ inch pieces

Cream Cheese Layer

10 oz. cream cheese, softened

1/3 cup sugar

1 large egg

1 tsp. vanilla

Milk Chocolate Glaze

½ cup whipping cream

2 tsp. light corn syrup

8 oz. chocolate

1.  Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F.

2. Partially bake the pie crust.  Press a piece of heavy aluminum foil into the frozen pie crust and over the edges of the crust.  Fill the foil with raw rice or pie weights (about 3 ½ cups).  Bake the crust for 10 minutes.  Carefully remove the foil and weights.  Prick the pastry in several places with a fork. Bake for 5 more minutes.  Remove the crust from the oven and set aside while preparing the brownie layer.

      3. Mix the brownie layer:  Sift the flour, baking powder, and salt together and set aside.  Put the semi-sweet chocolate, unsweetened chocolate, and butter in a heat-proof container set over, but not touching, a saucepan of simmering water.  Stir the chocolate and butter together until melted and smooth.  Remove from over the water and cool slightly.  Put the egg and egg yolk in a large bowl and beat with an electric mixer just to break up the yolks.  Add the sugar and vanilla and beat on medium-low speed until the mixture thickens slightly, about 1 minute.  Mix in the slightly cooled chocolate mixture. Add the flour mixture and mix on low speed just until the flour is incorporated.

4. Transfer the batter to the pie crust and bake for 17 minutes.  Cool 10 minutes.

5.  Gently place the snickers bar pieces evenly over the brownie layer.  

6. Cream cheese layer: Put the cheese and sugar in a large bowl and mix on low-medium speed with an electric mixer.  Beat until smooth, about 30 seconds.  Add the egg and vanilla and mix until smooth.  

7. Use a thin metal spatula to spread the cream cheese mixture evenly over the snicker bar pieces.  Bake 15 minutes.  Cool the pie for 1 hour, until the cheese layer is firm.

8.  Chocolate glaze:  Heat the cream and syrup in a medium saucepan and over medium-low heat until the mixture is hot.  The mixture will form tiny bubbles and measure about 175 degrees F. on a food thermometer.  Do not let the mixture boil.  Remove from heat and stir in milk chocolate pieces.  Stir gently until melted and smooth. Cool for 15 minutes until thickened slightly.  Pour onto pie. If you wish, you can decorate the pie with an extra snickers bar pieces.

      9.  Freeze for up to 2 months. Thaw in fridge overnight. Serve cold.