Dessert/ Pie/ Recipes

Lightened Up Snickers Pie

Happy Halloween!

To celebrate, allow me to present a candy-inspired treat: Snickers Pie!

I’ve seen a few recipes for this floating around the Internets over the past couple years, but this version is different for a few reasons. First of all, I don’t use actual candy bars in the pie. Instead, I use a traditional pie crust filled with vegan chocolate pudding {that’s right — vegan}, whipped cream, caramel drizzle, chopped peanuts and flaky sea salt. Its light, airy and absolutely delicious. I love using this vegan chocolate pudding recipe to fill pies because it sets up firm in an hour and you don’t have to worry about any raw eggs! Plus, it’s so chocolately and delicious that you’ll never taste the difference, I swear.

The day I made this pie, I had a new friend over to help me bake. She wanted help with her pie crust and naturally, the only time I’ve ever attempted to give a cooking class, my never-fail pie crust recipe turned out, well, sort of ugly. It still tasted good {oh, did it ever!}, but it wasn’t the perfect, showstopping crust I had hoped to show off.

And then Jesus said, “Stay humble, oh daughter of mine!” Amen.

Back to the vegan chocolate pudding for sec. It was almost two years to the day that I posted the original recipe and it’s still my fav.

The secret ingredient? Tofu.

But you’d never know it, I swear! The pudding literally comes together in less than five minutes because you make it in the blender. Oh yes you do! Don’t knock it till you try it, people! It really is so good.

Snickers Pie

makes 1 pie

Print this Recipe!


for crust*—-

4 1/2 cups all purpose flour

1 3/4 cups shortening, frozen

6 oz water, very cold

2 tsp salt

2 tbsp sugar

for filling —

1/2 cup chocolate soy milk

12 oz dark chocolate chips

1 tsp vanilla extract

12 oz silken tofu

for serving —

1 cup heavy cream

10 oz caramels, unwrapped and chopped roughly + 2 tbsp heavy cream

1/4 cup roasted peanuts, roughly chopped

flaky sea salt


Preheat oven to 400 degrees.

In a large bowl, combine the flour, salt and sugar. Cut in the shortening with your fingers until mixture resembles cornmeal. Pour in the water and mix until a dough comes together. Stick the dough ball in the freezer for 30 minutes.

After 30 minutes, slice the dough in half and wrap up one half to save for a later pie.

Roll out dough on a floured surface. Place your 9″ pie dish on top of the dough and trace around the dish, leaving about 1″ overhang. Place dough in pie dish and crimp edges with either your fingers or a fork. Prick all over the bottom of the dough with a fork to let steam escape. Line your pie shell with tin foil and place either pie weights or uncooked rice at the bottom. Bake pie for 20 minutes then remove foil and uncooked rice carefully. Bake for an additional 20-25 minutes until golden brown all over. Remove pie shell and let cool completely.

Now, make the chocolate pudding filling. Melt the chocolate chips using a double boiler or in a large metal bowl placed over a pot of simmering water. Once they’ve melted, add the chocolate soymilk, the vanilla extract and the tofu. Whisk well. Place mixture in a blender or vita-mix and process for about thirty seconds, or until completely smooth.

Pour mixture into your cooled pie shell and place in the fridge for 1 hour to set.

To finish the pie, melt the caramels with the cream over low heat in a small pot. Whip the cream until stiff peaks form. Spread the cream over the chocolate and drizzle the caramel on top. Scatter the peanuts and flaky sea salt all over to top.

Pie can be made a day ahead of time and kept in the fridge.

**this pie dough recipes makes enough for 2 pies. Make it now and freeze the rest of the dough for later!


active time — 30 minutes

total time — 2 hours





You Might Also Like

  • emily
    October 31, 2012 at 3:22 am

    That looks so much better than a Snickers bar!

  • Sonal
    October 31, 2012 at 3:47 am

    Omg I need this immediately πŸ™‚ Looks sooo good!

  • Averie @ Averie Cooks
    October 31, 2012 at 4:23 am

    Well this pie is a great start to a new friendship with someone – baking a Snickers pie together sounds about perfect! It looks great, Jenna! And I remember the original very well – time flies!

  • Katie @ Talk Less, Say More
    October 31, 2012 at 4:27 am

    This is just NOT okay to share so early in the morning…can I have it for breakfast? πŸ˜‰

  • Sara @ sarasmiles
    October 31, 2012 at 4:37 am

    I’ve been meaning to make chocolate pudding with silken tofu! I hear it’s soo good

  • jenna k
    October 31, 2012 at 4:51 am

    i love desserts that are reminiscent of candy bars but don’t actually contain the candy bars. i can never make those with stuff i have on hand!
    i’ve never tried making anything like this with tofu. i’m still a little too nervous…. but, man, that last picture makes it looks so creamy and chocolatey and wonderful!

  • Kristin @ Iowa Girl Eats
    October 31, 2012 at 4:53 am

    Happy Halloween! Love the pudding recipe, and I’ve been searching for a great pie crust too. I’ll definitely give this one a go!

  • Angela @ Eat Spin Run Repeat
    October 31, 2012 at 5:01 am

    Happy Halloween Jenna! I don’t think I’ve ever had Snickers pie but I’m drooling at the sight of yours. Pie crust kind of scares me but if I don’t end up making this whole thing, I will most certainly be trying out the tofu pudding!

  • Heather
    October 31, 2012 at 5:03 am

    I want to do snow angels on top!

  • Molly @ RDexposed
    October 31, 2012 at 5:05 am

    Caramel and chocolate for the win!

  • Abby@ Totes Delish
    October 31, 2012 at 5:52 am

    I have sooo many peanuts to use up, and this would be the perfect thing to use it for!

  • Joelle (on a pink typewriter)
    October 31, 2012 at 6:01 am

    Mmm perfect for today!

  • Erica @ Coffee & Quinoa
    October 31, 2012 at 6:25 am

    I can’t believe the pudding is vegan! I’ll have to try for sure. Happy Halloween!

  • Kaitlin @4loveofcarrots
    October 31, 2012 at 6:59 am

    I need this immediately!

  • deva at deva by definition
    October 31, 2012 at 7:05 am

    That has to be my favorite recipe for tofu ever – It makes great pudding and is actually amazing for breakfast, too!

  • Ashley
    October 31, 2012 at 7:06 am

    I’m scared to think how many calories this would contain – think about all the miles of running you’d need to do!

  • Renee' @ Sassy Wife, Classy Life
    October 31, 2012 at 7:26 am

    I love Snickers – what a great recipe idea! I’m wondering if I could somehow make a mini version so you could serve as individual treats for people? I’m all about the individual sizes lately – maybe in a muffin tin? Hmm…Happy Halloween! πŸ™‚

  • Sarah
    October 31, 2012 at 7:58 am

    This would be even better if it was Milky Way pie πŸ™‚ But I love that you made a lightened up version of a decadent dessert!

  • Sharla
    October 31, 2012 at 8:06 am

    Yum! I want to try this with whipped coconut milk too! Love it, thanks for posting.

  • Cassy
    October 31, 2012 at 8:24 am

    This looks amazing! If I just wanted to make the pudding aspect of this recipe, would it be okay to eat on its own or is it not sweet enough?

    • jenna
      October 31, 2012 at 8:26 am

      nope, it’s great on it’s own!

  • meghan @ struggle muffins
    October 31, 2012 at 8:43 am

    You had me at “Snickers”…

  • Grace @ Practicing Grace
    October 31, 2012 at 8:46 am

    Musttttttttttttt make. Snickers Ice cream bars are probably one of the most amazing foods

  • {Moni} @ Moni Meals
    October 31, 2012 at 8:57 am

    Too good to be true?? No!!– I think it is seriously just a very well kept secret on this recipe!

    HAPPY HALLOWEEN and thanks for such a great recipe!

  • Jill
    October 31, 2012 at 9:07 am

    I haven’t tried tofu before. I probably should.

    This pie looks absolutely delicious and decadent!

  • Laura @ She Eats Well
    October 31, 2012 at 9:28 am

    I have a feeling I am going to be on a pudding kick soon.

  • kim@hungryhealthygirl
    October 31, 2012 at 9:40 am

    One of my favorite candy bars turned into a pie….genius! And even better, it’s lightened up. I’ve been wanting to try using tofu in my desserts. I’ve seen it on several websites. I NEED to give it a try with this recipe for sure!

  • Life's a Bowl
    October 31, 2012 at 11:26 am

    Snickers are my momma’s absolute favorite candy πŸ™‚ I’ll have to share the recipe with her, I’m sure she’d love it in pie form! Although I don’t know if I could convince her about the tofu πŸ˜›

  • Em (Wine and Butter)
    October 31, 2012 at 11:34 am

    I made SNickers ice cream yesterday (!!!) – we should have a joint party… everyone would lose their cool πŸ™‚

  • Carrie @ The Cook's Palette
    October 31, 2012 at 12:01 pm

    Wow! I never thought I would see Snickers and tofu in the same sentence, but this looks delicious!

  • Cheryl Jacobs
    October 31, 2012 at 12:28 pm

    Hi Jenna,
    Awesome recipe. It really looks Yummy! Can you perhaps tell me where I can find pistachio instant pudding. I am in Cape Town, Western Cape South Africa.

    • jenna
      October 31, 2012 at 4:35 pm

      Oh gosh, I really don’t know! I would order it from Amazon (I order everything from Amazon!). I’m sure they have something like that on there!

  • Caroline L.
    October 31, 2012 at 1:36 pm

    This looks so sinful, but then I saw the word ‘tofu’ and decided that it must be healthy…

  • Adri {Food-N-Thought}
    October 31, 2012 at 2:03 pm

    Oh I absolutely love tofu chocolate mousse… This is a great idea to “pimp it” πŸ™‚

  • Julia {The Roasted Root}
    October 31, 2012 at 4:10 pm

    I love your version of this delicious pie with the vegan pudding! I LOVE eating pies like this, but typically never make them at home because they can be ridiculously unhealthy. Your pie looks much better and fairly guilt-free (provided I don’t eat the whole thing in one sitting πŸ˜‰ Looking forward to trying it and Happy Halloween!!

  • Kristen @ notsodomesticated
    October 31, 2012 at 4:10 pm

    You can’t show a pregnant woman pictures like this. It’s just plain dangerous.

  • jenny
    October 31, 2012 at 4:17 pm

    hi jenna,
    that pie looks delicious, as much for your excellent photography skills as your baking talent! just one question: do you really only yield two pie crusts from that amount of flour? i usually use less for a double-crusted pie — around 2 1/2 cups of flour. is the crust a bit thicker than usual here? and is that purposeful? just wondering!

    • jenna
      October 31, 2012 at 4:35 pm

      That dough makes roughly 2 -3 pies, depending on how thing you roll your dough!

  • Emily @ Life on Food
    October 31, 2012 at 4:20 pm

    Oh my goodness! You just made my Halloween. This looks fantastic. I cannot wait to see if my husband eats it all up before I manage to tell him about the tofu.

  • Alicia Orozco
    October 31, 2012 at 4:21 pm

    This looks way to good!

  • Rachel
    October 31, 2012 at 5:11 pm

    As the lucky friend who got to see Jenna in action, I can attest that the pudding is DELICIOUS. No tofu flavor whatsoever. I eat a vegan diet so did not get to have a slice of this amazing pie (real whip cream) but I did get a serving of the pudding and wow, chocolate heaven. The pie crust comes together so easily too – the secret is in the Crisco. I’ve turned my nose up at Crisco for years but now I have seen the light! Thanks Jenna!

  • Lia
    October 31, 2012 at 5:58 pm

    !!!!!! You have no idea what’s going on in my mind right now. This is spectacular! I’m teaching a Vegan Dessert Workshop in a few weeks, and I am going to completely veganize this baby- credit for initial recipe will go to you of course. I’m thinking Coconut cream whipped cream and “date caramel.” I’ll have to experiment to see which works best. Thanks for the inspiration!

  • luv what you do
    October 31, 2012 at 7:20 pm

    Wow! That looks incredible!

  • Jessica
    October 31, 2012 at 8:44 pm

    Whoa, baby! Jenna, you are a magical baking magician. I must have this now!

  • Amy @ Eat Workout Succeed
    November 1, 2012 at 3:26 am

    My mouth is watering… i want to recreate this one at Christmas i think!

    I remember going to a Vegan food fair a few years ago and they were selling lemon cheesecake made from tofu, i was hesitant in trying it but it was amazing!

  • amy walters, aDESIGNdock
    November 1, 2012 at 7:16 am

    Oh! This looks crazy good. Stopping after one piece may be a challenge, but that’s a risk I’d be willing to take! ; )

  • Jamie @ Thrifty Veggie Mama
    November 1, 2012 at 9:46 am

    This looks so good! I’ve made a peanut butter chocolate pie with tofu and no one can tell. Love it!

  • Kitchen Mommy
    November 1, 2012 at 10:22 am

    Novice pie crust baking question… I’ve never used any sort of weight when I bake pie crusts, but they do usually bubble up and I want to avoid that! If I use uncooked rice as you suggest, can I then use the rice later – boiled, etc?

  • addie | culicurious
    November 1, 2012 at 1:01 pm

    Love that this doesn’t even use Snickers. Probably infinitely better just using the flavors. The tofu idea is great πŸ™‚

  • HilJo
    November 1, 2012 at 5:22 pm

    Okay that looks delicious, but this comment isnt about the pie–it is about a book recommendation for you!! Have you read “Exodus” by Leon Uris? Because it is excellent. I really really enjoyed the book and since it is a type of historical fiction I thought you may enjoy it πŸ™‚

  • Maggie @ A Bitchin' Kitchen
    November 1, 2012 at 9:20 pm

    Whaaaat?! Lightened up pie?! Looking at the photos I’d have no idea. This looks delicious!

  • Dana @ Conscious Kitchen Blog
    November 2, 2012 at 7:26 am

    You had me at caramel drizzle and sea salt. Is there a better combination? I don’t think so. πŸ™‚

  • Marcia
    November 2, 2012 at 5:47 pm

    Just wanted to tell you that I am getting my first “mystitch” next week. Very excited!

  • Weekly Wrap: 10/28-11/3 | Healthy Heddleston
    November 4, 2012 at 2:03 am

    […] made a lightened up snickers pie! […]

  • Rainy Day Dinner Brainstorming
    November 4, 2012 at 3:42 am

    […] Lightened Up Snickers Pie by Eat, Live, Run […]

  • Andrea
    November 4, 2012 at 9:59 am

    YUM!! This looks amazing. We make a vegan chocolate mousse at whole foods with tofu, and it is absolutely amazing… Wonder if there’s any way to make a vegan ‘whipped cream’ and totally veganize this pie?

  • Thursday Thoughts | Yodgi
    November 8, 2012 at 3:46 pm

    […] Like this, and this, and […]

  • Nicole
    November 13, 2012 at 9:24 am

    I made just the pudding, then topped with salted peanuts and whipped cream. That pudding is AMAZING! My husband was so skeptical of the tofu, but he loved it. My sister is always claiming for some reason that she hates vegan desserts, so I can’t wait to serve her this to be all “in your face”!

  • Thanksgiving Recipe Roundup
    November 16, 2012 at 2:56 am

    […] Lightened Up Snickers Pie […]

  • Vegetarian Thanksgiving Side Recipes
    November 20, 2012 at 8:35 am

    […] Lightened Up Snickers Pie – prepared here with a vegan chocolate pudding […]

  • Loran
    November 23, 2012 at 6:14 am

    I tried this…and the caramel was to hard to eat! Where did I go wrong? The pudding was amazing though.

  • New Years Eve Feast Ideas
    December 29, 2012 at 3:15 am

    […] Lightened Up Snickers Pie […]

  • Laura
    March 25, 2013 at 7:07 pm

    This is absolutely amazing! My husband and I devoured this pie. the tofu chocolate pudding base would also be incredible in an oreo cookie crust with whipping cream and shaved chocolate on top! thank you, jenna, for sharing all of your delicious recipes

  • My Top Five’s | Shine
    November 15, 2013 at 12:43 pm

    […] Jenna’s Lightened Up Snickers Pie – it was a HUGE hit last year. Gone in about 5 minutes! Not everyone got a slice, so I think […]