Cream Cheese Butterfinger Candy Bar Pie
1 9″ pastry shell, baked, cool
1 unflavored gelatin envelope
1/4 C. water, cold
6 1-1/2 oz Butterfinger Bars, cut into pieces
1/4 C. peanut butter, chunky
8 oz. cream cheese, softened
1 1/2 C. powdered sugar, unsifted
1 T. cocoa
3 T. evaporated milk
1 t. vanilla
1/2 t. salt
1 C. heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring.
Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool.
Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times.
Stiffly beat the room temperature egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream. Turn into cooled pastry shell and chill until firm.
Decorate with chopped peanuts and additional whipped cream if desired.