food
Butterfinger Pie
This chocolate and peanut butter pie topped with Butterfingers should satisfy all your crispity, crunchety, peanut-buttery cravings.
Ingredients
- For the pie crust:
- 50 chocolate cookies
- 2 large Butterfingers
- 4 tablespoons butter, melted
- 1 teaspoon sugar
- For the filling:
- 2/3 cup sugar
- 1/3 cup cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup creamy peanut butter
- For the topping:
- 2 cups whipping cream
- 2 tablespoons powdered peanut butter
- 1/4 cup powdered sugar
- 1 tablespoon vanilla
- 4 Butterfingers, crushed
Steps
- Make the pie crust: Cut the chocolate off the Butterfingers to reveal the insides. In the bowl of a food processor, grind chocolate cookies and Butterfingers to a fine grind, similar to the texture of sand. Add sugar and butter and pulse 3 to 4 times until combined. Press into a pie pan and freeze until set, approximately one hour.
- Make the pie filling: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch and salt. Heat on medium-high and gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Continue to whisk until pudding begins to bubble.
- Reduce heat to low and cook for one minute. Remove from heat and strain through a sieve into a large bowl. Stir in butter, vanilla and peanut butter. Press plastic wrap directly onto the pudding and cool in the fridge for 3 hours or overnight.
- Make the whip cream topping: In a large bowl, combine whipping cream, powdered peanut butter and powdered sugar. Whip until soft peaks form, then stir in vanilla. Fill a pastry bag with a round tip and set aside.
- Assemble the pie: Remove pie shell from fridge and fill with 3 cups of chocolate pudding mixture. Level off with a spatula, and pipe whipped cream mixture on top. Top with crushed Butterfingers and serve! Pie will keep up to 5 days in the fridge.