Peanut Butterfinger Pie
For the crust:
14 Oreo cookies
4 T. butter, melted
For the filling:
7 Butterfinger bars, 1 coarsely chopped for garnish
1/2 C. sugar
2 T. cornstarch
2 C. milk
2 egg yolks
1/2 C. creamy peanut butter
1/2 C. chocolate chips
1 1/2 C. whipping cream
For the topping:
2 C. whipping cream
Preheat the oven to 375°F.
To make the crust, finely crush the Oreo cookies in a food processor. Add the melted butter to the cookie crumbs and continue processing until well blended.
Transfer the mixture to a 9-inch pie pan, sprayed lightly with cooking spray, and press evenly over the bottom and halfway up the sides.
Bake for 8 minutes. The crust may rise slightly during baking. Use the flat bottom of a drinking glass to gently flatten the crust. Cool completely before filling.
To make the filling, finely chop 6 candy bars and divide into 2 ( 1/2 cup) portions and 1 (1 cup) portion, and set aside.
In a medium saucepan, combine the sugar, cornstarch, milk and egg yolks. Place the saucepan on medium-high heat, stirring constantly until mixture thickens and begins to boil. Remove from heat.
Add peanut butter and whisk until smooth.
Set aside 1 cup of peanut-butter mixture in a medium mixing bowl. Cover with plastic wrap.
Add the chocolate chips and 1/2 cup of finely chopped candy bars to remaining mixture in the saucepan. Stir until chips are melted.
Pour this mixture into the cooled crust.
Cover with plastic wrap so the wrap lies flat against the surface of the chocolate layer. Refrigerate.
To make the peanut-butter layer, whip 1 1/2 cups cream until stiff peaks form. Fold in the reserved, cooled peanut-butter mixture and 1/2 cup of finely chopped candy bars.
Remove pie from refrigerator and remove plastic. Mound peanut butter mixture evenly over chocolate layer and spread to the edges.
To make the topping, whip 2 cups of cream in a medium bowl until stiff peaks form. Fold in 1 cup of finely chopped candy bars.
Spoon the whipped cream evenly over filling.
Sprinkle the coarsely chopped candy bar on top of the pie.
Cover loosely and refrigerate until ready to serve.
Note: This pie works best if placed in the freezer for several hours to set. Allow the pie to sit at room temperature for 15 minutes before serving.
Yield: 10 servings
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