6 T unsalted butter, melted
12 oz. shortbread cookies
14 oz. sweetened condensed milk
1 1/2 c heavy cream
2 T confectioners sugar
Here's what you do...
Preheat oven to 350 degrees Fahrenheit.
Using a food processor, grind shortbread cookies and drizzle in melted butter.
Covering the bottom and sides, evenly press crumbled cookies in a standard pie pan. Bake the crust 15 to 20 minutes. Remove from oven and set crust aside to completely cool.
Meanwhile, empty cream in a well-chilled mixing bowl. With the mixer on low, whisk cream. Once it begins to thicken, add confectioners sugar. Continue mixing until soft peaks form.
Turn mixer off and gently stir whipped cream, adding sweetened condensed milk. Pour mixture into shortbread crust. Cover with plastic food wrap and freeze at least 8 hours.
Remove from freezer and garnish with caramel and chocolate sauce as well as toasted pecans.
Most of my recipes are developed because of ingredients I already had on hand, something I clearly learned from my mother and maternal grandmother. This pie is no different. It quickly became a family favorite, but the dessert never really had a proper name until I decided to call it Snickertime. Why? It tastes like that delicious candy bar, the one with chocolate, caramel, peanuts and nougat.
This is actually Mother's recipe. When I left home, though, I made a few changes, but keep reading for the original. The crust is the same. However, she mixed the caramel and chocolate sauces and the pecans into the batter. No matter which you decide to make, both are equally delicious.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.