Need a sweet treat to end the week on? I do. Things this week were C.R.A.Z.Y.
This Snickers Pie has been floating around the internet for a while. From the minute I saw it I knew eventually it would find its way to my kitchen. I took a few recipes, used the most healthy additions, and then took some store bought short cuts.
Instead of making my own crust, I bought an Oreo crust pre-made. The recipe below describes how to make caramel sauce. I used fancy caramel sauce I received as a gift a few months ago. Total hands on time was about 20 minutes.
While you are waiting for it to set, feel free to scrape the blender clean. Mr. J and I were arguing over the spatula. He was shocked when I said there was soy milk and tofu in the pudding mixture. And then he ate some more.
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: dessert chocolate pie
Ingredients (serves 8)for filling
- 1/2 cup chocolate soy milk
- 12 oz dark chocolate chips
- 1 tsp vanilla extract
- 12 oz silken tofu
- 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
Make the chocolate pudding filling by melting 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 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.
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