Question: I was served an unusually good Snicker Pie made by the Bluebonnet Cafe in Marble Falls, Texas. I've had other versions of the pie, but this one was the best!
- "Mitch" Mitchell, Tucson, Ariz.
Additional requests for a Snicker Pie:
Question: On a cruise we ate Snicker Pie. It was the best dessert, and we would love the recipe.
- Grant and Joyce Hipwell, Layton, Utah
Question: I would like the recipe for Snicker Pie. It is absolutely wonderful!
- Pat Cannon, Concord, Calif.
Answer: There's no big-city hustle or hassle in scenic Marble Falls, Texas, which derived its name from water pouring over a marble ledge in the Colorado River. Bluebonnets, the Texas state flower, and brilliant paintbrush seasonally cover the fields surrounding the small town located in the heart of the Texas Hill Country on the Highland Lakes chain. Whitetail deer can be seen at the edge of town.
Dude ranches offer visitors a taste of the West, while real cowboys ride herd and tend fence on working ranches. Rodeos showcase western skills as cowboys compete for prize money, while riding bucking broncos and bulls.
Early Christmas shoppers flock each year to "Christmas by the Lake" - Nov. 18 and 19 this year - to purchase arts and crafts, leather goods, clothes and wreaths brought to Marble Falls by merchants from all over the state.
The Texas State Capitol in nearby Austin is made of pink granite, quarried from Granite Mountain, on the western edge of Marble Falls.
At the Bluebonnet Cafe, the "wait line" may stretch out the back door and into the parking lot, but famous personalities wait patiently alongside locals for the opportunity to sample some of the Hill Country's best homestyle cooking. Pecan, Lemon Meringue, Banana Cream and Snicker Pie are some of the 80 pies that are devoured daily by cafe customers!
BLUEBONNET CAFE SNICKER PIE
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted
6 tablespoons flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, cut into 8 pieces
4 ounces semi-sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups (1/2-inch pieces) Snicker's candy bars (about
8 1/2 ounces)
CREAM CHEESE LAYER
10 ounces cream cheese, softened to room temperature
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2 ounces milk chocolate, chopped
2 tablespoons heavy whipping cream
Prepare crust: Position rack in center of oven. Preheat oven to 350 degrees. Butter a 9-inch deep-dish pie pan or springform pan. In medium mixing bowl combine graham cracker crumbs and sugar. Add melted butter and stir until well combined. Press graham mixture evenly into bottom and partially up sides of prepared dish. Bake 5 minutes (on rack in center of oven) to set crust. Remove from oven and cool on rack.
Prepare Fudge Layer: Sift flour, baking powder and salt into medium mixing bowl. Set aside. In top of double boiler set over simmering water combine butter, semi-sweet chocolate and unsweetened chocolate. Stir until melted and smooth. Remove from heat and set aside to cool slightly. In large bowl of electric mixer combine sugar, egg and egg yolk and beat at low-medium speed until slightly thickened, about 1 minute. Add vanilla and chocolate mixture and mix, beating at low speed until well blended. Add dry ingredients and mix until just combined. Pour fudge mixture into crust.
Bake 15 to 17 minutes or until fudge layer is almost set and a toothpick inserted into center comes out with moist batter still attached (it may be necessary to cover crust with a foil collar to prevent crust from browning too quickly). Remove from oven and set on cooling rack for 10 minutes. Arrange Snicker's pieces evenly over fudge layer.
Prepare Cream Cheese Layer: In small bowl of electric mixer, combine cream cheese and sugar and beat at low speed until smooth. Add egg and vanilla and beat just until smooth and incorporated. Gently spread mixture on top of fudge layer in pie dish and bake about 15 minutes to set cream cheese layer. Remove from oven and place on cooling rack. In top of double boiler set over simmering water combine milk chocolate and cream. Stir until melted and smooth. Remove from heat. Dip spoon into melted milk chocolate mixture and drizzle chocolate over top of pie.
Refrigerate pie 6 hours or overnight. Serve cold or at room temperature. Makes 12 servings.