Snickers Pie
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This no-bake Snickers pie is super creamy with a delicious peanut butter and caramel flavor, Oreo cookie crust, and chopped Snickers bars throughout. It’s incredibly simple to make and has everything you love about a Snickers bar.
If you’re looking for an easy, no-bake, super creamy dessert – then you’ve come to the right place. This Snickers bar pie is a favorite summer recipe for potlucks and BBQs because it’s always a crowd favorite and there’s no need to turn on your oven. But honestly – don’t wait til summer to make this Snickers pie. Because there’s so much to love:
- Crunchy Oreo cookie crust
- Super creamy peanut butter filling with hints of caramel
- Tons of chopped Snickers bars throughout
- More caramel and hot fudge topping on top
- Creamy, dreamy, no-bake goodness.
Making a No-Bake Snickers Pie
Below – I’m sharing step-by-step photos along with recipe tips to show you exactly what you’ll do. If you want to get straight to the recipe (without tips and advice), feel free to scroll down.
You’ll get started with the Oreo cookie crust. You’ll crush your cookies (wafers and filling) either in the food processor or by placing the cookies in a freezer bag and crushing with a rolling pin. You’ll then mix in the melted butter. The mixture gets pressed into your pie plate and to make the crust. You can then pop the crust in the fridge as you making the filling.
Then it’s time to get on with the filling. It’s super creamy – but not as tangy as cheesecake.
- Start by beating together the cream cheese and powdered sugar until the mixture is smooth and there are no more lumps. Note: Make sure to use full-fat, brick-style cream cheese. If you use anything labeled spreadable, low fat or that comes in a tub is too thin and the pie may not set properly.
- Then beat in the peanut butter and caramel. For this recipe, it’s really important not to use natural peanut butter – or anything where the oil sits on the top. If the oil can separate from your peanut butter, then your pie filling can separate and become oily.
- Then in a separate bowl, beat the whipping cream and 2 additional tablespoons of powdered sugar until stiff peaks form (AKA you’ve made whipped cream).
- Gently fold the whipped cream into the peanut butter and caramel filling. It’s important to do this with a rubber spatula going very gently – really think of folding instead of stirring so that the whipped cream can keep its volume. Keep going until you no longer see streaks and clumps of whipped cream and the filling is one consistency.
- You could use thawed whipped topping instead of making whipped cream – I’ve included the substitution in the recipe notes below. However, I prefer making whipped cream because I love the extra creaminess.
- Then gently fold the chopped Snickers bars into the pie. I use about 3/4 cup to 1 cup of chopped Snickers – which is a little less than 3 bars or 8-9 of the fun sized bars. You want to chop the Snickers into pretty small pieces because it makes it easier to slice the pie later.
- Add the filling to the prepared crust, then smooth the top and pop the pie back in the fridge for at least 4 hours to set.
After the pie has set in the fridge, it’s time to top and serve. I like adding an extra drizzle of caramel on top, along with a drizzle of hot fudge or chocolate sauce. I definitely like to add the extra drizzle of caramel to really get the Snickers flavor. Then a little whipped cream and more chopped Snickers bars is never a bad idea.
This Snickers pie is so creamy and perfect for an easy dessert. Peanut butter, caramel and Oreo crust – you really can’t go wrong!
And for more no-bake pies, be sure to try:
Snickers Pie
Equipment
- 9-inch (23 cm) pie plate
Ingredients
Oreo Crust
- 25 Oreo cookies , wafers and filling
- 4 tablespoons unsalted butter (56 grams) , melted
Snickers Pie Filling
- 8 ounces full-fat cream cheese (227 grams), softened to room temperature
- 3/4 cup powdered sugar (83 grams)
- 2/3 cup peanut butter, smooth or crunchy – do not use natural
- 1/3 cup caramel, I recommend using a thick caramel
- 2/3 cup whipping cream (160 ml) , 33-35% MF, cold from the fridge
- 2 tablespoons powdered sugar
- 1 cup chopped Snickers, about 3 Snickers bars or 8-9 fun sized bars
Topping
- caramel sauce
- hot fudge sauce
- whipped cream
- Snickers bars
Instructions
Oreo Crust
- Crush the Oreo cookies (wafers and filling) until they're fine crumbs. You can either do this in short bursts in the food processor or by placing the cookies in a freezer bag and bashing with a rolling pin.
- Mix the crushed cookies with the melted butter – either with a fork in a small bowl or by adding the butter to a food processor and doing a few pulses.
- Add the crumbs to a lightly grease pie plate. Press into the bottom and up the sides of the pan. Place in the fridge as you make the filling.
Snickers Pie Filling
- In a large bowl, beat together the cream cheese and 3/4 cup powdered sugar until smooth and creamy.
- Beat in the peanut butter and caramel sauce until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that there are no lumps of cream cheese. Set aside.
- In a separate medium bowl, beat the cold whipping cream or heavy cream and 2 tablespoons powdered sugar until peaks form. It should be thick and hold its shape.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Keep folding until you no longer see streaks or lumps of whipped cream.
- Genlty fold the chopped Snickers bars into the filling.
- Add the filling the the prepared crust and smooth the top.
- Cover the pie plate and place in the fridge to chill for at least 4 hours or overnight.
Serving
- When ready to serve, remove the pie from the fridge and top with more caramel and hot fudge sauce. Optionally, top with more whipped cream and chopped Snickers bars. Do not let the pie come to room temperature before serving.
- Slice the pie with a sharp, thin knife (not a table knife). Be sure to slice all the way through the crust. Note that the first slice is often messy, but after that it is much easier to slice.
Notes
- Oreo Crust: Feel free to use a premade Oreo or graham crust. If it is only an 8-inch crust, you may have some extra filling.
- Whipping Cream/Heavy Cream: For this recipe you’ll purchase whipping cream or heavy cream that comes in a carton and is somewhere between 33-35% MF. You’ll then make whipped cream in step 3 of the filling recipe. If you’d like to use whipped topping (such as Cool Whip) instead. Thaw an 8 oz tub in the fridge. Then skip step 3 of the filling recipe (you can omit the 2 tablespoons of powdered sugar) and fold the thawed whipped topping into the filling in step 4.
- Make Ahead Tips: Because this pie needs to chill in the fridge for at least 4 hours before serving, you can make the pie the day before you plan to serve and chill in the fridge overnight.
- Storage: Store leftovers covered in the fridge for up to 4 days.
- Freezing: I do not recommend freezing this pie, as I find the crust becomes almost impossible to cut through.
- Nutrition: Details provided are an estimate only and based on 1 slice without any toppings, assuming the pie is sliced into 10 uniform pieces.
