Butterfinger Crunch Cream Pie

Butterfinger is a favorite candy bar in our family.  So, it is pie season, Thanksgiving, I wanted something new along side the traditional.  I really believe you can never have too many pies on Thanksgiving!  I couldn’t take a good picture for the life of me today, but please believe me…this pie is yummy!

1 pre-baked pie pastry
1 can (12 oz) evaporated milk
1½ cups milk
1 tsp vanilla
2 eggs
2 egg yolks
2/3 cup sugar
1/4 cup + 2 Tbl corn starch
1/4 tsp salt
1/4 cup milk chocolate chips
1 cup finely chopped Butterfinger candy bar
1 cup whipping cream (whipped and sweetened with 2 Tbl powdered sugar)
1/2 cup coarsely chopped Butterfinger candy bar for garnish

In large saucepan, bring evaporated milk, milk, and vanilla to simmer.  In medium bowl mix eggs, egg yolks, sugar, cornstarch, and salt.  While whisking egg mixture, slowly laddle about half of hot milk mixture into bowl to warm egg mixture.  Add warmed egg mixture to saucepan, whisking into remaining milk mixture.  Bring slowly to boil to thicken and remove from heat.  Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.  Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.  Continue to let remaining vanilla filling to cool, stirring occasionally.  When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped Butterfinger.  Spread over milk chocolate layer in pie shell.  Put piece of parchment or wax paper on filling and refrigerate pie until set.  Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped Butterfinger.

One Year Ago:  Eggnog Chocolate Chip Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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