I tried to explain my weight-loss theory to a blogland friend the other day...it's really a "law of the universe"...when one person loses weight that weight has to go somewhere which means someone else has to gain it. Unfair? Probably - but that's how it works. It basically has something to do with the laws of gravity and keeping the Earth's equilibrium positioned correctly so we don't fly out of orbit. Eating a nice slice of this pie just might upset this universal law...eating two slices will probably cause a slight rumbling in the ground around you, it won't be an earthquake but just a resettling of the "weight-bearing-sediment"...if you eat three slices I can't be held responsible for the ground-shaking experience you're going to have!
Southern Living Magazine, a staple around my house for 25 years, has a section this month called "You'll Love These..." and this recipe was included. The Snickers Bar is the candy bar of choice - but you could use whatever candy bar it is that makes you sneak out of bed in the middle of the night to eat...
After assembling the pie it needs to be refrigerated for at least two hours - a long wait to be sure! You WILL love this pie - that's not an order but a statement of fact! It has everything one needs...the crunchiness of the peanuts, creamy nougat filling with a hint of peanut butter, chocolate topping, pretzel crust and of course, the Snickers candy bar pieces that I'm certain should be included on the Food Pyramid.
Candy Bar Pie - Southern Living Magazine, June 2008, from Kathryn T. Hall, Brookhaven, MS
3 (2.07 oz.) Snickers Candy Bars
2 cups pretzel sticks, finely crushed
1/4 cup firmly packed light brown sugar
3/4 cup melted butter
1 1/2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/3 cup sour cream
1/3 cup creamy peanut butter
2 large eggs
2/3 cup semisweet chocolate morsels
2 tablespoons whipping cream
1/4 cup coarsely chopped, lightly salted peanuts
Preheat oven to 350 degrees. Make pie crust: Mix finely crushed pretzel sticks together with the light brown sugar and the melted butter. Firmly press crumb mixture on the bottom and up the sides of a lightly greased 9-inch pie plate. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove to a wire rack and cool completely before filling.
Adjust oven temperature to 325 degrees. Cut candy bars into 1/4-inch pieces and when pie crust is completely cool, arrange over bottom of crust. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add sour cream and peanut butter, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over candy on crust. Bake at 325 degrees for 35 to 40 minutes or until set. Remove to a wire rack to cool and let cool 1 hour or until completely cool. Cover and chill 2 hours.
Microwave chocolate and cream in a microwave-safe bowl at HIGH for 30 seconds or until melted and smooth, stirring at 15-second intervals. Spread over top of cooled pie or you can drizzle it on - either way works great - sprinkle evenly with peanuts. 
"Choose rather to punish your appetites than to be punished by them." Tyrius Maximus
