2 C. graham cracker crumbs
4 t. brown sugar
1/2 C. unsalted butter, melted
1/2 C. unsalted butter, cut into 8 pieces
4 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
6 T. all-purpose flour
1/2 t. baking powder
1/8 t. salt
1/2 C. sugar
1 egg yolk
1 t. vanilla
2 C. (about 8 1/2 ounces) 1/2-inch pieces of Snickers bars
Cream Cheese Layer
10 oz. cream cheese, at room temperature
1/3 C. sugar
1 t. vanilla
2 oz. milk chocolate, chopped
3 T. heavy cream
For the crust: Preheat oven to 350°F. Butter a 9 inch deep-dish glass pie pan.
Combine crumbs and brown sugar in a mixing bowl. Add melted butter, stirring until well incorporated. Press mixture evenly onto the bottom and up the sides of prepared pan. Bake for 5 minutes, until crust is set. Transfer to a rack to cool.
Keep the oven temperature at 350°F.
For the fudge layer: Combine butter, semisweet and unsweetened chocolates in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.
Sift together flour, baking powder and salt into a mixing bowl.
Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.
Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached. If crust browns too quickly, cover with foil.
Transfer pan to a rack and let cool for 10 minutes. Evenly arrange Snickers bars over the top.
For the cream cheese layer: Using an electric mixer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg and vanilla and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.
For the topping: Combine chocolate and cream in the top of a double boiler. Set over simmering water and stir until chocolate is just melted and smooth. Remove from heat. Dip a spoon into mixture and drizzle decoratively over the pie.
Refrigerate until well chilled. Serve cold. The pie may be prepared up to 3 days ahead. Cover loosely with foil and keep refrigerated.
Serves 12 to 16.