Snickers Pie

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.

Prep Time30

Chilling4

Course: Dessert

Cuisine: American

Keyword: No Bake Snickers Pie, Snickers Bar Pie, Snickers Pie

Servings: slices

Author: Fiona Dowling

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.

Nutrition