Butterfinger Pie
- Ready In:
- 52mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 10-12
ingredients
-
CRUST
- 14 cream-filled chocolate sandwich cookies (Oreos)
- 4 tablespoons butter, melted
-
FILLING
- 23 fun-size butterfinger candy bars, divided (or 15 ounces of butterfingers)
- 1⁄2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk
- 2 large egg yolks
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup milk chocolate chips
- 1 1⁄2 cups whipping cream
-
TOPPING
- 2 cups heavy whipping cream
directions
-
Prepare crust:
- Preheat oven to 375 degrees Fahrenheit.
- In a food processor, process the cookies into fine crumbs.
- Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan. Press evenly over the bottom and up the sides of the pan.
- Bake for 8 minutes.The crust will puff up and shrink slightly.
- Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.
-
Prepare filling:
- In a food processor, process 20 of the butterfinger bars into fine crumbs.
- Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
- In a medium saucepan, combine sugar, cornstarch and milk.
- Slowly bring to a boil over medium-high heat, stirring constantly.
- Remove from heat.
- Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up).
- Add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick.
- Remove from heat and whisk in peanut butter.
- Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside.
- Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan.
- Stir until chips are melted.
- Pour this mixture into the cooled crust.
- Refrigerate while preparing the next layer.
-
Prepare peanut butter layer:
- Whip 1-1/2 cups whipping cream until stiff peaks form.
- Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too.
- Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
- Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
- Cover loosely and refrigerate until ready to serve.
-
TIPS:
- If you don't have a food processor, throw cookies in a zip bag and smash it to smithereens; candy bars too.
- If you add the eggs to the pan before they're warmed up properly (tempered), you'll end up with scrambled eggs. Warm them up slowly by adding the milk mixture a little at a time until they're quite warm.
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RECIPE SUBMITTED BY
Janet M.
United States