No Bake Snickers Caramel Pie

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This No Bake Snickers Caramel Pie starts with a chocolate graham cracker crust filled with home made caramel, a peanut butter mousse loaded with snickers pieces and is topped with a whipped ganache.

Prep Time1 30

Chilling4

Total Time5 30

Course: Pie

Cuisine: American

Keyword: homemade caramel, peanut butter mousse, whipped ganache

Servings: servings

Calories: 730kcal

Author: Helen S Fletcher

Equipment

1 9 to 10" deep dish pie or tart pan

Ingredients

Caramel

1 cup water
½ cup clear corn syrup
1 ¼ cup granulated sugar (250 grams or 8 ¾ ounces)
¼ cup unsalted butter (56 grams, ½ 2 ounces, ½ stick)
1 cup heavy cream
2 teaspoons vanilla

Whipped Ganache

1 ½ cups heavy cream
6 ounces semisweet chocolate (170 grams)

Chocolate Graham Cracker Crust

1 ⅔ cups graham crackers or crumbs (210 grams or 7 ounces)
⅓ cup cocoa, Dutch or regular (45 grams or 1 ½ ouces)
½ cup powdered sugar (65 grams or about 2 ounces)
10 tablespoons unsalted butter , melted (140 grams or 5 ounces)

Peanut Butter Mousse Filling

8 ounces Snickers (225 grams or 8 ounces))
1 cup heavy cream
¾ cup smooth peanut butter (225 grams or 8 ounces)
8 ounces cream cheese (225 grams or 8 ounces))
4 tablespoons unsalted butter, softened (58 grams or 2 ounces)
⅔ cup powdered sugar (85 grams or 3 ounces)
1 teaspoon vanilla

Instructions

Preparing the Snickers

If using fun size Snickers, cut them across into 4 peices. Place them on in a parchment lined pan and freeze them in a single layer,
When frozen, place them in the bowl of a processor and process them with pulses to make varying size pieces. Keep frozen until needed.

Caramel

Place water, sugar and corn syrup in a 2-quart saucepan. Stir over heat until the sugar is dissolved completely. Bring to a boil; wash sides of pan down with a natural bristle pastry brush dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.
Off heat, immediately add the butter and stir until it is melted
Pour the cream and vanilla in all at once and stir. If some of the cream lumps up don’t worry.
Return to medium high heat and bring to a boil. Boil to 232 degrees on a candy thermometer
Pour into a storage container. Do not stir at this point.
Cool to room temperature. It may be stored at room temperature for several days or refrigerated indefinitely.
Yield: 2 cups

Whipped Ganache

Heat the cream until steaming hot but not boiling. Remove from the heat.
Submerge the chocolate under the cream and let it sit for several minutes to melt the chocolate.
Whisk together. It is easiest to do this by starting in the middle making small circles and moving out toward the edges making ever bigger circles. Do not be too enthusiastic or air bubbles will form.
Use immediately or, place film directly on top of the ganache, bring to room temperature and store in the refrigerator for a week or two. Freeze for longer storage. To use, bring it back to room temperature, heat over a double boiler or microwave briefly to bring it to the consistency you want.

Chocolate Graham Cracker Crust

Sift the cocoa and powdered sugar together.
Add to the graham cracker crumbs. Whisk to mix.
Pour the melted butter over the crumbs and mix with a fork until the crumbs are evenly and completely coated.
Spray a deep dish pie or tart pan with a non-stick baking release. Press ⅔ of the crumbs firmly and evenly into the sides of the pan.
Press the remaining crumbs into the bottom of the pan.
Warm the caramel to spreading consistency if necessary and spread it on the bottom of the crust. Set aside.

Peanut Butter Mousse Filling

Beat the cream until stiff. Set aside or hold in the refrigerator.
Without cleaning the bowl, add the peanut butter, cream cheese butter, powdered sugar and vanilla. Beat until smooth on medium. Raise the speed dto high and beat until light in color and increased in volume.
Add the snicker pieces and beat to incorporate.
Fold the cream in and pour into the crust, spreading it evenly. It should be firm enough to finish with the ganache, but if it isn't, refrigerate until it firms up.

Releasing the Pie

If using a tart pan with fluted edges, insert a small, flexible, pointed spatula into each flute.
Place the pan on a 28 ounce can and slide the side down.
Insert a metal spatula between the bottom crust and the bottom of the pan. Go around the bottom with the pressure on the metal bottom. Transfer to a cake board or serving plate.

Finishing

Place the cold ganache in a clean mixing bowl. Beat on medium until lightened in color and thick enough to pipe. Do no over beat or it can granulate and become unusable.
Fit a piping bag with a #8 open star tip. Place half of the ganache in the bag and pipe stars around the outer edge of the pie. Continue piping in towards the center until the top is complete.
Refrigerate for 4 hours or more to set up. Ideally, refrigerate overnight.

Notes

The Snickers have to be frozen in order to process them into varying sizes for the mousse filling. Freezing is the only way to make them.
It is important to use commercial peanut butter for the mousse to obtain the smoothness and consistency.
The caramel recipe makes 2 cups. If you don't want to use all of it, the leftover makes a great topping for ice cream or cake. Just thin it with a bit of cream or even water.
It is important when whipping the ganache to just take it to the point it can be piped or spread over the mousse filling. If it is over whipped, it can become granular and unusable.
The caramel and ganache can be made up to 10 days ahead.
The pie itself needs to be made at least a day ahead and refrigerated or it can be made ahead and frozen in its entirety. Freeze the pie unwrapped, wrap it and store it in the freezer up to a month.

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