Pie Crust:
1 ½ cups AP flour
½ cup butter flavored Crisco
½ pinch of salt
3 TBS Water
1 TBS Apple cider vinegar
Chocolate Layer:
6 TBS AP flour
½ tsp baking powder
½ pinch of salt
4 oz. semisweet chocolate chips
½ cup butter, diced
½ cup sugar
1 egg
1 egg white
1 tsp vanilla extract
1 snickers bar (super sized) thinly sliced, about ¼ inch thick
Cream cheese layer:
9 oz. Cream cheese, softened
1/3 cup white sugar
1 tsp vanilla extract
3 oz. Macadamia nuts (diced finely, toast in oven)
Garnish:
2 oz semisweet chocolate chips
2 TBS heavy whipping cream
Pie Crust:
Mix flour and salt in a large mixing bowl. Cut in Crisco with a pastry blender. Mix water and vinegar in a spray bottle, add 3 or 4 ice cubes to keep water mixture cold. Spray flour mixture lightly with water solution mix to combine. Repeat just until piecrust comes together. Put crust in a Ziploc back and bring together into a circle place in refrigerator for 10 minutes. Pull crust out of the refrigerator and roll out to pan size. Poke holes in the bottom as well as the sides of the crust. Bake at 375 degrees for 7 minutes. Remove from oven and let cool 5 minutes.
Chocolate Carmel Nut Pie, continued
Chocolate layer:
In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and ½ cup of butter, stir until smooth. Cool for 10 minutes.
Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in a 375 degree oven for about 19 minutes. Cool on rack for 10 minutes. Place candy mixture (sliced snickers bars) on top.
Cream cheese layer:
In a mixing bowl beat cream cheese and sugar until blended. Add vanilla extract and beat until smooth. Spread mixture over candy bars, add your macadamia nuts over cream cheese, and bake for 20 minutes, or until set. Cool on rack.
Garnish:
In a small sauce pan, stir chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.