If you like Snickers bar you’re going to love this Snickers chocolate pie! A golden, buttery short crust pastry filled with peanuts in salted caramel, topped with dark chocolate ganache and decorated with candied peanuts. This chocolate pie makes a great dessert for those of you who like sweet-and-salty treats!
Photo: Natalie Levin
Snickers Chocolate Pie
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter (cut into cubes)
- 40 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water (as needed)
For peanuts in caramel:
- 40 grams glucose
- 200 grams sugar
- 100 ml. heavy cream
- 3 grams fine salt
- 125 grams soft butter (cut into cubes)
- 150 grams roasted peanuts (coarsely chopped)
For dark chocolate ganache:
- 250 grams dark chocolate 66% cocoa solids
- 250 ml. heavy cream
- Pinch of salt
For candied peanuts:
- 100 grams shelled peanuts (roasted)
- 50 grams sugar
- 5 ml. 1 tsp. water
- Pinch of salt
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 12-15 minutes or until it is completely golden brown.
- Cool at room temperature.
- Peanuts in caramel: place glucose and sugar in a medium pot and cook over medium-high heat until the sugar has dissolved and caramel is formed.
- Meanwhile, heat cream and salt to simmering point.
- When the caramel is ready, add in the cream carefully and cook it all together until it reaches a temperature of 122-124c degrees.
- Add in the butter and mix well until it is assimilated in the mixture.
- Remove from heat, add the peanuts and stir until mixture is smooth.
- Pour the caramel mixture over the baked crust and leave to cool at room temperature until set.
- Dark chocolate ganache: chop the chocolate and place in a bowl.
- In a small saucepan heat cream and salt to simmering point.
- Pour the cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
- Pour the ganache over the peanuts in caramel layer and allow cooling completely in the refrigerator for 2-3 hours.
- Candied peanuts: place sugar and water in a medium saucepan and heat to a boil. It is important to make sure the sugar dissolves completely.
- Add in the peanuts and salt and cook over medium-high heat, stirring constantly until a thin layer of white sugar appears on the peanuts.
- Remove from heat and transfer to a clean plate. Cool completely at room temperature.
- Decorate the pie with candied peanuts and serve.
- Keep the chocolate pie in a closed container in the refrigerator up to 4-5 days.
- Serve the chocolate pie at room temperature.
- Instead of peanuts you can use any other type of nut you love.
- It is important to use dark chocolate with at least 60% cocoa solids.
Photo: Natalie Levin