1 9-inch pie shell
5 Snickers candy bars
½ cup sugar
4 3-oz. Pkgs. Cream Cheese
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 Tbsp. Heavy cream
2/3 cup chocolate chips
Preheat oven to 450 degrees. Bake pie shell for 5 to 7 minutes until light golden brown. Remove from oven and let cool. Reduce oven temperature to 325 degrees. Meanwhile, cut candy bars in half lengthwise; then cut into ¼ inch pieces. Place candy bar pieces over bottom of partially baked crust. In a small bowl, combine the sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces in pie shell. Bake for 30 to 40 minutes or until center is set. Cool completely. When pie is cool, heat the heavy cream in a small saucepan until very warm. Remove from heat and stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over top of pie. Refrigerate for 2 to 3 hours before serving. Store in refrigerator.
This recipe was given to me by Julie Still. It’s wonderful!