Preparation:
Make the pâte sucr‚e: Position a rack in the center of the oven and preheat to 350 degrees (F).
In a food processor fitted with a metal blade, combine the flour and sugar. Pulse on and off 3 to 4 times, until blended. Evenly distribute the butter cubes in a circle around the chopping blade. Pour the yolks evenly over the butter. Process for 10 seconds, or until the mixture resembles coarse meal. Add the ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. Scrape the dough out onto a work surface and form into a ball. Flatten into a 5-inch disc. Lightly sprinkle the disc with flour and wrap in plastic wrap. Refrigerate for about 1 hour, until firm enough to roll.
Remove the chilled disc from the refrigerator. Lightly dust a smooth work surface and rolling pin with flour. Remove the plastic wrap and roll the dough into a small round. Lift and rotate the dough one-quarter turn after each roll, dusting underneath the dough with more flour, if necessary. Continue rolling until the circle measures approximately 14 inches in diameter and is about 1/4 inch thick.
Carefully roll the dough around the rolling pin and transfer it to a 10-inch springform pan. Unroll the dough without stretching it. Lift the edges of the dough and gently press it down into the bottom and against the sides of the pan. Rotating the pan as you work, press the overhanging edge of the dough firmly against the rim of the pan to trim off the excess dough. Refrigerate while you make the filling.
Make the Snickers pie filling: In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat the eggs at low speed until blended. Gradually add the sugar in a steady stream and continue beating. Add the corn syrup and butter and continue beating until blended.
Make the peanut layer: Place the peanuts evenly in the bottom of the chilled pie shell. Pour 1/2 of the snickers pie filling over the peanuts and let set for 10 minutes. Top with remaining filling, making sure to cover all the peanuts. Bake the pie for 35 minutes and then cover with foil. Continue baking for another 30 to 45 minutes or until the sides are set but the middle is still slightly loose. Remove from the oven and let cool on a wire rack for 1 hour.
Peanut butter layer: using a metal spatula spread the peanut butter evenly, starting at the edge of the pie and working towards the center. Refrigerate 4 to 6 hours or overnight. Caramel sauce layer: Spoon the caramel sauce over the peanut butter in the pie shell, covering it completely. Refrigerate for 1 hour or until the caramel sauce is set.
Make the chocolate ganache: Place the chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Cover the surface of the ganache with plastic wrap and chill for 1 hour or until the ganache is a spreadable consistency.
Garnish the pie: Using a metal spatula, spread the ganache over the caramel sauce in the pie shell. Garnish the pie with chopped peanuts around the edge. Refrigerate for 15 minutes until the ganache is set. Run a thin-bladed knife around the edge of the pie to loosen it from the sides of the springform pan. Remove the side of the pan. Refrigerate until ready to serve.
To serve, cut the pie with a sharp knife, dipping the blade in hot water and wiping it dry after each slice. |
