Snickers Bar Pie is a no-bake pie recipe that’s a big-time favorite.
Even if you’re not much of a pie baker, this pie will be so easy for you to assemble. There’s no baking required, and it’s really just a matter of following the directions to create this delicious Snickers Bar Pie. The recipe makes TWO pies. Don’t even bother trying to cut the recipe in half because there is no need to do that. These pies freeze perfectly, so just serve one and freeze the second pie until you need another dessert to serve!
A Prize-Winning Pie Recipe:
This pie has won two prizes in pie contests. My son Brooks entered the Snickers Bar Pie in the pie contest at the San Diego County Fair when he was just 8 years old. He won a blue ribbon (first place) for it! Then he entered it again in a community pie contest and won second place there. So I guess you’d have to say that this pie recipe is a winner!
How to make Snickers Bar Pie:
You’ll begin by making a chocolate crust. I make mine with chocolate graham crackers. They’re pulverized into crumbs, combined with sugar and melted butter and then pressed into two pie plates. The crust is refrigerated while you make the filling.
The filling is a simple mix of cream cheese, powdered sugar, peanut butter, Cool Whip and Snickers candy bars.
On top of the pie, you’ll continue the Snickers candy bar theme by drizzling caramel and chocolate syrups. Peanuts are sprinkled on top too. Oh, and be sure to chop up some Snickers candy bars and add those to the top too. This is a decadent pie, so just go all out with everything! Then the pie is refrigerated until ready to serve. I think you’ll agree that a Snickers Bar Pie seems pretty easy to make, right?
Is there a substitute for Cool Whip?
I understand that some people don’t care much for Cool Whip. If you’d prefer to leave it out, here’s what you can do. Six cups of stiffly whipped fresh cream can be used in place of the Cool Whip. Since heavy cream doubles in volume when it’s whipped, you should need 3 cups of heavy whipping cream. Place it in a large bowl and use an electric mixer to whip the cream with a couple of tablespoons of powdered sugar until it forms stiff peaks. Then you can fold it into the filling mixture as it indicates in the recipe.
Any chocolate or caramel syrup will do for the topping. Salted and roasted peanuts are fine for adding to the top too.
This is one amazing pie, and it’s a very sugary, high-calorie treat. And that’s perfectly okay once in a while, right? Because everyone loves a good candy bar, this Snickers Bar Pie also happens to be a very popular dessert too. Serve this pie, and watch it disappear. Enjoy!
Here are a few more pie recipes you might like to try:
- Grasshopper Pie
- Old Fashioned Custard Pie
- Hoosier Pie
- Oreo Peppermint Pie
- Frozen Cranberry Velvet Pie
- Shoofly Pie
- Root Beer Float Pie
- Key Lime Pie
Snickers Bar Pie
- 20 chocolate graham cracker sheets
- 6 tablespoons granulated white sugar
- 3/4 cup (1¾ sticks) butter, melted
- 8 ounces cream cheese, at room temperature
- 1 ½ cups powdered sugar
- 1/2 cup chunky or creamy peanut butter
- Five 2.07-ounce Snickers candy bars (regular size), divided
- 16 ounces Cool Whip (see notes below for substitution)
- chocolate syrup, caramel syrup and chopped peanuts (for garnish)
PREPARE THE CRUSTS:
- Crush the graham crackers crumbs until they are very fine (I prefer to use a food processor!) In a medium bowl, combine the crumbs with the sugar. Drizzle in the melted butter and stir until incorporated. Divide the crumbs between two pie plates and press into the bottom and sides. Refrigerate 30 minutes while you prepare the filling.
PREPARE THE FILLING:
- In a large mixing bowl, use an electric mixer to combine the cream cheese, powdered sugar and peanut butter until creamy. Stir in 3 of the chopped candy bars. Gently fold in the whipped cream with a rubber spatula just until mixed.
- Divide the filling between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.
- If you don't like to use Cool Whip, you may substitute 6 cups of stiffly whipped, sweetened cream.