Butterfinger Pie

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 14 cream-filled chocolate sandwich cookies (oreos)
• 4 tablespoons butter, melted
• 23 fun-size butterfinger candy bars, divided (or 15 ounces of butterfingers)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 cups whole milk
• 2 large egg yolks
• 1/2 cup creamy peanut butter
• 1/2 cup milk chocolate chips
• 1 1/2 cups whipping cream
• 2 cups heavy whipping cream

Recipe

• 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.