Recipe - Cream Cheese Snickers Candy Bar Pie

1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
One fourth cup Water, cold
6 11/2oz Snickers Bars,
cut into pieces
One fourth cup Peanut butter, chunky
8 ounce Cream cheese, softened
1 One half cup Powdered sugar, unsifted
1 teaspoon Cocoa
3 tablespoon Evaporated milk
1 teaspoon Vanilla
One half teaspoon Salt
1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini