Snickers Pie

By gnikylime

Chocolate pie crust with a layer of nougat (recipe from http://www.grouprecipes.com/62457/nougat-chocolate-cake.html), a layer of dulce de leche (recipe from Daisy Cooks), and a layer of chocolate peanut butter ganache (recipe modified from http://www.grouprecipes.com/62457/nougat-chocolate-cake.html) with Rice Krispies.

Ingredients

• Nougat:
• Chocolate crumb pie crust (homemade or Oreo brand)
• 1-1/2 c. heavy cream or crème fresh
• 5 egg whites
• 1/8 tsp cream of tartar
• 1/2 c. sugar, plus 3 tbsp for the white
• 4 Tbsp water
• 4 Tbsp honey or maple syrup
• Dulce de leche:
• 2 12-oz. cans sweetened condensed milk
• Ganache:
• 6 oz bittersweet chocolate, chopped
• 1/4 c. creamy peanut butter
• ¾ c. heavy cream
• 1/8 Rice Krispies

Details

Servings 8

Preparation

Step 1

Nougat:
1. Beat the cream to stiff peaks and refrigerate. Beat the whites until frothy. Add the cream of tartar and beat until stiff peaks forms, then sprinkle over the 3 tablespoons of sugar and continue beating to a stiff, glossy meringue. Set aside with electric beaters at the ready.
2. Bring the remaining 1/2 cup/110 g of sugar to a boil with the water. Let it boil until the syrup forms a ball when thrown in cold water, 4 minutes (250°F/120°C/firm-ball stage on a candy thermometer). Now add the honey and bring back to the boil. Run towards the egg whites...
3. With the electric beaters running in the whites, slowly pour the syrup in a stream straight into the beaters or down the side of the bowl for the beaters to pick up. Continue beating until the meringue has cooled, which you can tell by feeling the bottom of the bowl. It will take 10 minutes.
4. Dump the whipped cream on top, and fold everything together gently until evenly mixed. Spoon mixture into pie crust. Chill for 3 hours.

Dulce de leche:
1. Set a rack in the center position of the oven and preheat to 350F. Place a shallow roasting dish on the rack and heat a kettle full of water to a boil.
2. Choose a shallow 9- or 10-in. baking dish. (A Pyrex pie plate or quiche dish works well.) Set the dish in the roasting pan and pour enough water from the kettle to come halfway up the sides. Pour the cans of milk into the pan, cover the pan loosely with aluminum foil, and bake without stirring until the milk thickens and turns a rich caramel color.
3. Scrape the contents of the dish into a bowl. While still warm, whisk the dulce de leche vigorously to smooth it out. Even after whisking you may have tiny lumps in the dulce.
Ganache:
1. Heat the cream to a simmering point and pour over the chopped chocolate. Stir until chocolate melts and mixture is smooth. Stir in peanut butter. Once cooled completely, stir in Rice Krispies and pour over the chilled pie keeping 3-4 tbsp aside. Chill pie for 30 minutes and then drizzle the rest of the chocolate glaze with a tbsp over the top creating a decorative pattern.