SNICKERS CREAM PIE RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
• Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
• For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
• Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.

Steps:

• Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.  Bake until lightly golden, 10 minutes.    In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.  Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.  Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.  Serve with whipped cream, if desired.