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!

Ingredients:

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

Directions:

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!

Time:

active time — 30 minutes

total time — 2 hours