California Bluebonnet Cake Snicker Pan Pie

* Exported from MasterCook *

CALIFORNIA BLUEBONNET CAKE SNICKER PAN PIE

Recipe By : The Tennessean, July 1, l996
Serving Size : 18 Preparation Time :1:30
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
****CRUST****
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter -- melted
****FUDGE LAYER****
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 ounces unsalted butter -- cut into pieces
4 ounces semisweet chocolate -- chopped
1 ounce unsweetened chocolate -- chopped
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups Snicker's candy bars -- cut in 1/2-inch piec
****CREAM CHEESE LAYER****
18 ounces cream cheese -- softened
1/3 cup sugar
1 whole egg
1 teaspoon vanilla extract
****CHOCOLATE TOPPING****
2 ounces milk chocolate -- chopped
2 tablespoons heavy whipping cream

For the crust, position rack in the center of oven. Preheat oven to 350
degrees. Butter a 9-inch deep-dish pie pan or spring form pan.

In a medium mixing bowl, combine graham cracker crumbs and sugar. Add
melted butter and stir until well combined. Press graham mixture evenly
into bottom of pan and partially up sides. Bake 5 minutes to set crust.
Remove from oven and let cook on rack.

For the fudge layer, sift flour, baking powder and salt into a medium mixing
bowl. Set aside. In the top of a double boiler set over simmering water,
combine butter and chocolate. Stir until melted and smooth. remove pan
from heat and set aside to cool slightly.

In a large bowl of an electric mixer, combine sugar, egg and egg yolk and
beat at medium-low speed until slightly thickened - about 1 minute. Add
vanilla and chocolate mixture and mix, beating on low speed, until well
combined. Add dry ingredients and mix until just combined. Pour fudge
layer on top of graham cracker crust. Bake 15-17 minutes or until fudge
layer is almost set and a toothpick inserted in the center comes out with
moist batter.

For the cream cheese layer, combine cream cheese and sugar and beat with
electric mixer set at medium-low until smooth. Add egg and vanilla and beat
until smooth. Gently spread mixture on top of fudge layer. Return pan to
oven for 15 minutes. Remove pie from oven to cool slightly.

For the chocolate topping, combine milk chocolate and cream in the top of a
double boiler set over simmering water. Stir until melted. With a spoon
drizzle chocolate mixture on top of pie.

Place in refrigerator to set for 6 hours or overnight.







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NOTES : 3rd Place Winner - Bridgette Bush