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    You are in: Home / Recipes / Cooking Light Frozen Butterfinger Pie Recipe
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    Cooking Light Frozen Butterfinger Pie

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    AZRT's Note:

    A little bit lighter version of a summer fave Cooking time is chilling time

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
    3. 3
      Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
    4. 4
      Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.

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    Ratings & Reviews:

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    Nutritional Facts for Cooking Light Frozen Butterfinger Pie

    Serving Size: 1 (26 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 103.0
     
    Calories from Fat 53
    51%
    Total Fat 5.8 g
    9%
    Saturated Fat 2.4 g
    12%
    Cholesterol 5.1 mg
    1%
    Sodium 63.7 mg
    2%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.0 g
    24%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    chocolate graham crackers

    non-fat vanilla frozen yogurt

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