4 oz (1 stick/8 tablespoons) unsalted butter, cut into 8 pieces
4 oz 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 oz Snickers candy bars, cut into 1/2-inch pieces
Instructions
Cream Cheese Layer
10 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract
Glaze
2 oz semisweet chocolate, chopped
3 tablespoons heavy cream
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.
Originally Submitted
12/3/2016
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