California bluebonnet cake snicker pan pie

 
                 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