Butterfinger Pie(s)
Author: 
Recipe type: dessert
Serves: 16
 
Ingredients
  • Chocolate Crust:
  • 2 packages chocolate graham crackers - crushed ( 3 cups )
  • 12 Tablespoons butter - melted
  • ½ cup sugar
  • Chocolate Pudding Layer:
  • 8 oz. semisweet or bittersweet chocolate - chopped
  • 3 Tablespoons butter
  • 1 teaspoon vanilla
  • ⅔ cup ( 4⅝ ounces ) sugar
  • 4 Tablespoons ( ¾ ounce ) cornstarch
  • 2 Tablespoons (3/8 ounce ) unsweetened cocoa
  • ⅛ teaspoon salt
  • 1 cup (8 ounces) heavy cream, divided
  • 3 large egg yolks
  • 2 cups (16 ounces ) milk
  • Peanutbutter Layer:
  • 8 ounces peanut butter chips
  • ½ cup peanut butter
  • 1 teaspoon vanilla
  • ⅔ cup ( 4⅝ ounces ) sugar
  • 6 Tablespoons (3/4 ounce ) cornstarch
  • ⅛ teaspoon salt
  • 1 cup ( 8 ounces ) heavy whipping cream
  • 3 large egg yolks
  • 2 cups (16 ounces ) milk
  • 6 butterfinger - crushed
  • 1 cup heavy whipping cream - whipped
Instructions
  1. Crust:
  2. Preheat oven to 350
  3. Combine crushed graham crackers, melted butter and sugar. Press firmly into bottom and sides of (2) pie plates. Bake for 12 minutes. Remove and cool.
  4. Chocolate layer:
  5. Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. In a saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Add ⅓ cup of cream, whisking until the mixture is smooth. Repeat with another ⅓ cup. Whisk in the egg yolks.
  6. Place the saucepan over medium heat, and gradually whisk in the remaining ⅓ cup of cream and the milk.
  7. Bring to a boil, stirring constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter, stiffing until the chocolate melts and the mixture is smooth. Pass the filling through a strainer to remove any lumps. Pour into prepared crusts, place plastic wrap on the surface to prevent a skin from forming, and chill thoroughly.
  8. Peanutbutter layer:
  9. Meanwhile, prepare the peanut butter layer.
  10. Place the butterscotch chips, peanut butter and vanilla extract in a 2-quart mixing bowl. Set aside. In a saucepan, whisk together the sugar, cornstarch, and salt. Add ⅓ cup of cream, whisking until the mixture is smooth. Repeat with another ⅓ cup of cream. Whisk in the egg yolks.
  11. Place the saucepan over medium heat, and gradually whisk in the remaining ⅓ cup of cream and the milk.
  12. Bring to a boil, stirring constantly as the mixture thickens; boil for 1 minute. Pour over peanut butter chip mixture, stirring until the chips melt, and the mixture is smooth. Let cool, and then fold in crushed butterfinger and whipped cream. Spread overtop of chocolate layer in the pie crust. Chill until firm.
Recipe by brown eyes + blue at https://www.browneyesplusblue.com/2021-fan-favorites-7/