Dodger Stadium Snickers Candy Bar Cheese Pie
1 refrigerated all-ready pie crust (from a 15-ounce) package
2 (3.7-ounce) king-size Snickers candy bars, halved crosswise and then sliced horizontally in half
1 1/2 packages (12 ounces total) cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla
1 tablespoon flour
1/2 cup chopped roasted and salted peanuts
Unfold refrigerated crust and use to line a 9-inch deep-dish pie dish. Flute edges. Arrange candy bar pieces evenly over bottom of crust.
In bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and flour until thoroughly blended.
Carefully pour over candy in crust. Bake in preheated 350-degree oven 25 to 30 minutes or until almost set. Cool 1 to 2 hours.
Meanwhile prepare Chocolate Ganache. Spread ganache evenly over top of pie and sprinkle with peanuts, pressing in lightly. Refrigerate several hours or overnight until thoroughly chilled. With a sharp knife, cut into slices. (For best results dip knife in hot water and dry in between cutting each slice).
Makes 8 to 10 servings
CHOCOLATE GANACHE: In a 2-cup glass measure, combine 1 cup semisweet chocolate chips and 1/4 cup heavy whipping cream. Heat in microwave oven on high power 1 minute or longer, until melted and smooth when stirred. Stir in 1 tablespoon butter until melted and blended in.
Source: Los Angeles Daily News newspaper; A restaurant replica version developed by Daily News of a Snickers Pie served by Levy Restaurants on the dessert cart at Staples Center a few years back. The version at Dodger Stadium is similar tasting but has additional layers of chocolate and cream cheese.