Butterfinger Crunch Cream Pie
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- pre baked pie crust
- 1 can(s)
- (12 oz) evaporated milk
- 1 1/2 c
- 1 tsp
- vanilla extract
- egg yolks
- 2/3 c
- 1/4 c
- plus 2 of cornstarch
- 1/4 tsp
- 1/4 c
- milk chocolate chips
- 1 c
- finely chopped butterfinger candy bar
- 1 c
- whipping cream, whipped and sweetened with 2 tablespoons powdered sugar
- 1/2 c
- coarsely chopped butterfinger candy bar for garnish
1In a large saucepan, bring evaporated milk, milk, and vanilla to simmer.
2In medium bowl mix eggs, egg yolks, sugar, cornstarch and salt.
3While whisking egg mixture, slowly ladle about half of hot milk mixture into bowl to warm egg mixture.
4Add warmed mixture to saucepan, whisking into remaining milk mixture.
5Bring slowly to a boil to thicken and remove from heat.
6Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.
7Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.
8Continue to let remaining vanilla filling to cool, stirring occasionally.
9When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped butterfinger.
10Spread over milk chocolate layer in pie shell.
11Put piece of parchment or wax paper on filling and refrigerate pie until set.
12Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped butterfinger.