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Awesome No-Bake Snickers Pie for Labor Day

By Kelsey Banfield |

Snickers Pie

I adore Snickers. I try to be very, very good about only eating one once in a long while, though. The other day I was needed to make a quick pie and decided to try and make one that tasted like a Snickers bar. I whipped together the simple no-bake filling and folded in chopped snickers bars. I also drizzled the top with some extra dulce de leche and a few chopped Snickers for garnish. The whole thing was decadent and delicious. I took it to a dear friend and she was so grateful to have a yummy dessert, especially one that tasted like one of her favorite candy.

No-Bake Snickers Pie

1 chocolate cookie pie crust or graham cracker pie crust (9-inch)

2 cups fresh whipped cream

1 can sweetened condensed milk

8 ounces cream cheese

1/4 cup dulce de leche, plus 1 tablespoon for drizzling

3 Snickers Bars, roughly chopped.

Beat together the condensed milk, cream cheese and dulce de leche until completely smooth. Fold in the whipped cream until just incorporated. Scatter 1/3 of the Snickers Bars on the bottom of the pie crust. Fold 1/3 of the Snickers pies into the no-bake filling. Spread the filling into the pie crust. Finally, drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of Snickers pieces on top. Chill the pie for at least 3 hours before slicing and serving.

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About Kelsey Banfield

thenaptimechef

Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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11 thoughts on “Awesome No-Bake Snickers Pie for Labor Day

  1. Jessica says:

    You had me at Snickers! Wait, who am I kidding? You had me at No Bake! ;-)

  2. Carol Miller says:

    OMG ,this looks and sounds sooooo good. I’m gonna make this for my bunko group. They love new deserts…

  3. Kylie says:

    what size can of condensed milk?

  4. Elizabeth says:

    Its says whipped cream , what kind of whipped cream? like heavy or what, i want to makes this but i need to know first HELP !!!

  5. Alecia says:

    Ok – I just finished making this :) I used a store bought chocolate crust a 14 oz can of condensed milk and 2 cups of whipping cream – prior to whipping it. While the it tastes great I am thinking that it is calling for 2 cups already whipped so probably closer to 1 cup prior to whipping because I ended up with a ton of leftover – probably enough to make anothe pie. Fingers crossed it sets up because it was pretty loose when I put it in the fridge.

  6. Pita says:

    My daughter made this yesterday using Cool Whip instead of whipped cream, and Smuckers Caramel Topping instead of dulce de leche, It was AMAZING!!!, Might put some chocolate on top next time, oh yum!!!

  7. Patrice says:

    On the No-Bake Snickers pie, do you whip the 2 cups of whipping cream first ?

  8. Katie M. says:

    Made this today for Father’s Day…the flavors were delicious but it was a mess to eat! Even after 5 hours in the freezer/fridge, it was still liquid! If I make it again I think that I will use 1/2 of a can of the sweetened condensed milk and make sure that I whip the cream until is is very stiff!

  9. Kristina says:

    I made this for thanksgiving last year after seeing it on pinterest. It was delicious and everyone loved it, but the soup-like consistency put a damper on my night. I made it at around 1:00pm and it was in the fridge “firming up” until 9:00pm. It was still soup!! Maybe ill try it again this year but just tweak it so that it will actually get firm. Nonetheless, great tasting pie.

  10. R Zhao says:

    Just some recommendations for others, you can substitute a thawed (so it’s soft, but not liquidy) pint of vanilla or chocolate ice cream for the whipping cream and condensed milk. It will set nicely if you put it in the freezer overnight. Take out of the freezer about 10-15 minutes before you want to serve so it isn’t too difficult to cut.

    Also, when you mix everything together be sure the cream cheese is at room temperature! You can add some peanut butter to the mixture too.

  11. Tina says:

    I did the following to make sure mine didn’t come out soupy or runny, and it held up just fine:

    I only used a third of the 14 oz can of sweetened condensed milk instead of the full can. I also did this because I wanted to save the other two-thirds of the can for something else :) .

    Where it says “2 cups fresh whipped cream”, I think some may be folding in the liquid form of heavy whipped cream straight from the carton which is why it’s all runny. I poured 1 and 1/2 cups of cold heavy whipping cream into a cold metal bowl and used my KA stand mixer with the whisk attachment on speed 8 until it formed stiff peaks (don’t over mix or it’ll start to curdle and harden like butter, because it’s actually turning into butter!). I also added 2/3 cup of powdered sugar to it while it was making its way to forming stiff peaks (I dumped it in 1/3 cup at a time).

    Then you fold your heavy cream into the cream cheese mixture. You don’t have to be too gentle but don’t mix it like like crazy or the whipped cream will deflate and turn your mixture runny.

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