For everyone who didn’t noticed – I flooded twitter with all your birthday wishes – , it was my birthday last weekend and what does a birthday need? Something sweet to eat. I wanted to try something new, something without fondant, without marzipan on top, something simple – as I’m a lazy idiot at the moment – and something that’s still absolutely delicious. For my birthday I had a Candy Bar Pie that’s mostly made from a recipe from the Hummingbird Bakery book “Home Sweet Home” that you definitely should take a look at because it has the most amazing recipes.
This was actually my very first pie and it was so tasty, I’m actually gonna have some for dessert after I will finish this post. So, yeah. It contains a lot of your favourite unhealthy snacks. I had to change some things about the recipe though, as for example I’m pretty sure I’ve never seen anything like the “digestive biscuits” around here, so I took Butter Biscuits and they worked fine as well, so that’s what I’m giving you in the recipe.
Chocolate Bar PiePrint Recipe
- 140 g Oreo Biscuits
- 140 g Butter Biscuits
- 150 g Butter
- 4 Snickers Bars
- 230 g Cream Cheese
- 100 g Sugar
- 80 g Crème fraîche
- 140 g peanut butter
- 2 large eggs
- 140 g Dark Chocolate
- 2 Tbsp. Double Cream
- 50 g salted peanuts + a little
- A 24 cm Pie Dish
Crush the biscuits into small pieces and crumbs. You can use a ziplock bag and a rolling pin if you want.
Melt the butter and mix the crumbs and the butter together in a bowl.
Press the mixture into your pie dish (the sides should be covered as well!) and place the dish in the fridge for at least 1 hour.
Preheat the oven to 150 °C (hot air) and cut the Snickers bars into small slices that you can arrange on the base of your pie crust.
With your mixer, beat the cream cheese and sugar for a little while, add crème fraîche and peanut butter and your peanuts (except for the 50 g). Make sure everything is well mixed.
Add the eggs and stir well.
Pour the mixture over your pie crust so that all the Snickers bar pieces are covered with your filling.
Bake the pie for about 40-45 minutes. It should have a golden colour now. Let it cool doown for about an hour.
Cover your pie with aluminium foil and put it in the fridge for a couple of hours or overnight.
Melt the chocolate together with the double cream until you have a smooth mixture.
Pour the chocolate over your pie (to your liking).
While the chocolate is liquid sprinkle the 50 g of peanuts on top of your pie.
You have a fantastic pie!
Enjoy this absolutely delicious pie. It’s very filling so make sure to share it with some friends – or if not you probably can have it on more days than once which is awesome too.
Do you like the recipes from Hummingbird Bakery? Have you ever tried one? Do you always stick to the recipes you try or do you change some things up so that they suit you better? Let me know in case you’ll ever try this recipe.