Butterfinger Pie Recipe

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Butterfinger Pie
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Ingredients
11
Count
Nutrition
2034
Calories
Total time
52
Minutes
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Ingredients:

Directions:

  1. Prepare crust:
  2. Preheat oven to 375 degrees Fahrenheit.
  3. In a food processor, process the cookies into fine crumbs.
  4. 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.
  5. Bake for 8 minutes.The crust will puff up and shrink slightly.
  6. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.
  7. Prepare filling:
  8. In a food processor, process 20 of the butterfinger bars into fine crumbs.
  9. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
  10. In a medium saucepan, combine sugar, cornstarch and milk.
  11. Slowly bring to a boil over medium-high heat, stirring constantly.
  12. Remove from heat.
  13. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up).
  14. Add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick.
  15. Remove from heat and whisk in peanut butter.
  16. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside.
  17. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan.
  18. Stir until chips are melted.
  19. Pour this mixture into the cooled crust.
  20. Refrigerate while preparing the next layer.
  21. Prepare peanut butter layer:
  22. Whip 1-1/2 cups whipping cream until stiff peaks form.
  23. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too.
  24. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
  25. 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.
  26. Cover loosely and refrigerate until ready to serve.
  27. TIPS:.
  28. If you don't have a food processor, throw cookies in a zip bag and smash it to smithereens; candy bars too.
  29. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2034.06 Kcal (8516 kJ)
Calories from fat 1016.65 Kcal
% Daily Value*
Total Fat 112.96g 174%
Cholesterol 364.61mg 122%
Sodium 529.36mg 22%
Potassium 660.24mg 14%
Total Carbs 198.24g 66%
Sugars 74.52g 298%
Dietary Fiber 8.1g 32%
Protein 74.7g 149%
Vitamin C 60.6mg 101%
Vitamin A 241.6mg 8055%
Iron 8.7mg 49%
Calcium 422.1mg 42%
Amount Per 100 g
Calories 156.04 Kcal (653 kJ)
Calories from fat 77.99 Kcal
% Daily Value*
Total Fat 8.67g 174%
Cholesterol 27.97mg 122%
Sodium 40.61mg 22%
Potassium 50.65mg 14%
Total Carbs 15.21g 66%
Sugars 5.72g 298%
Dietary Fiber 0.62g 32%
Protein 5.73g 149%
Vitamin C 4.6mg 101%
Vitamin A 18.5mg 8055%
Iron 0.7mg 49%
Calcium 32.4mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.3
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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