Butterfinger Pie

Butterfinger Pie requires approximately 52 minutes from start to finish. For $2.17 per serving, you get a side dish that serves 12. One serving contains 1041 calories, 13g of protein, and 63g of fat. 8102 people have tried and liked this recipe. This recipe from Recipe Girl requires egg yolks, butterfinger candy bar, heavy whipping cream, and creamy peanut butter. With a spoonacular score of 48%, this dish is solid. Similar recipes are Butterfinger Pie, Butterfinger Pie, and Butterfinger Pie.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Prepare crust: Preheat oven to 375° F. 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 and 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.2. 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.3. 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). Then 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 you're preparing the next layer.4. Prepare peanut butter layer: Whip 1 1/2 cups of 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.5. 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.6. Cover loosely and refrigerate until ready to serve.

 

Step by step:

1. Prepare crust: Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs.

2. Add melted butter to crumbs and continue to process until well blended.

3. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan.

4. 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.

5. 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.

6. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly.

7. Remove from heat. Beat egg yolks in a small bowl.

8. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick.

9. 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.

10. 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.

11. Pour this mixture into the cooled crust. Refrigerate while you're preparing the next layer.

12. Prepare peanut butter layer: Whip 1 1/2 cups of 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.

13. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.

14. 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.

15. Cover loosely and refrigerate until ready to serve.

Nutrition Information:

 

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