butterfinger crunch cream pie

How To Make butterfinger crunch cream pie

• 1

  In a large saucepan, bring evaporated milk, milk, and vanilla to simmer.
• 2

  In medium bowl mix eggs, egg yolks, sugar, cornstarch and salt.
• 3

  While whisking egg mixture, slowly ladle about half of hot milk mixture into bowl to warm egg mixture.
• 4

  Add warmed mixture to saucepan, whisking into remaining milk mixture.
• 5

  Bring slowly to a boil to thicken and remove from heat.
• 6

  Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.
• 7

  Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.
• 8

  Continue to let remaining vanilla filling to cool, stirring occasionally.
• 9

  When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped butterfinger.
• 10

  Spread over milk chocolate layer in pie shell.
• 11

  Put piece of parchment or wax paper on filling and refrigerate pie until set.
• 12

  Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped butterfinger.
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