Cream Cheese Snickers Candy Bar Pie

1 9" pastry shell, baked, cool

2 Eggs

1 Unflavored gelatin envelope

1/4 c Water, cold

6 1-1/2oz Snickers Bars,

- cut into pieces 1/4 c Peanut butter, chunky

8 oz Cream cheese, softened

1 1/2 c Powdered sugar, unsifted

1 ts Cocoa

3 tb Evaporated milk

1 ts Vanilla

1/2 ts Salt

1 c Heavy cream, whipped

Peanuts, salted, chopped Sweetened whipped cream Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired.
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