People have informed me that this has a high chance of winning the international dessert cook-off competition with this one. Unfortunately, I am lazy and won't be entering the competition.
Leftover Halloween candy? Still? It's almost Thanksgiving... time for sweet potatoes, not pumpkin and toothache. Well, here's a suggestion as to what to do with it: More specifically, use up those Butterfingers!
Butterfinger Pie (Adapted from
here - essentially, I cut the filling in half, and tweaked it a bit, and it works perfectly! It's INTENSE.) Oh and this is not for the faint-hearted...
Ingredients:
Crust:
14 cream-filled chocolate sandwich cookies (Oreos)
4 Tbs butter, melted
Filling:
7.5 ounces fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided
1/4 cup granulated sugar
1 Tbs flour
1 cup milk
1 large egg yolks
1/4 cup creamy peanut butter
1/4 cup milk chocolate chips, or other chocolate (I used a little bit of white chocolate chips because that's all I had)
3/4 cups whipping cream
Topping:
1 cup heavy whipping cream
Directions:
- 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.
- Prepare filling: In a food processor, process all but 3 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/4 cup portions and one 1/2 cup portion; set aside.
- In a medium saucepan, combine sugar, flour and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolk in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until egg is tempered (slowly warmed up). Then add the egg 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 1/2 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/4 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.
- Prepare peanut butter layer: Whip 3/4 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/4 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 1 cup of heavy whipping cream until stiff peaks form. Fold in remaining 1/2 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.
- YOU DID IT! Good job. This was pretty crazy.
Submitted by vefehrm