Happy Pi Day! Plus Snickers Pie

For all of you pie-loving nerds out there, this holiday is just for us ūüôā
Today’s date is 3.14 << see?! pi and of course the only way to celebrate pi is by eating PIE. (Any excuse to eat pie, right?)

Well here is one of my favorite pie recipes for you. It’s a little time consuming but well worth the effort!

Snickers Pie (AKA Tin Roof Chocolate Pie)

Tin Roof Chocolate PieIngredients

  • 1¬†prebaked¬†9-inch (4-cup volume) deep-dish pie shell (or you can split everything into 2 regular pie shells)

CHOCOLATE LAYER

  • 2¬†cups¬†(12-oz. pkg.) Semi-sweet chocolate chips,¬†divided
  • 1¬†tablespoon butter

CARAMEL LAYER

  • 20¬†vanilla caramels
  • 1 1/3¬†cups heavy whipping cream,¬†divided
  • 1 1/2¬†cups lightly salted peanuts, coarsely chopped

MARSHMALLOW LAYER

  • 1/2¬†cup milk
  • 15¬†large marshmallows
  • 1/4¬†teaspoon vanilla extract
  • Topping (recipe below)

Directions

FOR CHOCOLATE LAYER:
HEAT
 1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.FOR CARAMEL LAYER:
HEAT
 caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover. Refrigerate.

FOR MARSHMALLOW LAYER:
HEAT
 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.

BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.

FOR TOPPING:
HEAT
 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.

This amazing recipe and photo comes from Very Best Baking
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Fabulous Friday: Cookie Pie

This recipe is amazing. Seriously I love the sweet of the cookie mixed with the salty of the pretzel crust. It’s perfect. Just make sure you don’t use the crumbs at the bottom of the pretzel bag. That adds way too much salt.

Cookie Pie 1Ingredients 

Pretzel Bottom

  • 2 cups crushed pretzels
  • 1/2 cup granulated sugar
  • 1/2 cup butter, melted

Cookie Pie

  • 1 cup butter, room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cups flour
  • 1 cup semi sweet chocolate chips
  • 6 Reese’s peanut butter cups, chopped up

Directions

  1. Preheat oven to 350¬į
  2. Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10″ deep-dish pie pan. Now if you don’t have a 10″ deep dish pie pan, you can easily put these into 2 more shallow 9″ pans.¬†
  3. Bake for 8 minutes. Remove from oven.
  4. While crust is baking make the blondie filling.
  5. Cream butter, 3/4 cup brown sugar and 1/2 cup sugar with your mixer.
  6. Add eggs and vanilla and beat until smooth.
  7. On low speed, add in baking soda, salt and flour.
  8. Stir in your chocolate chips and Reese’s.
  9. Press mixture on top of baked crust.
  10. Place pie back in oven for 30-35 minutes. Remove and cover top with aluminum foil to prevent burning the top and put back into oven for 15 – 20 minutes

The recipe I adapted said you needed to let it cool completely before serving or it will be mushy but I LOVE ooey, gooey, chocolatey cookies so I like it when it’s still warm ūüôā

Here is the link to the original recipe. This recipe is a slightly adapted version.