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Butterfinger Candy Bar Pie

Western.Chefs's picture
Ingredients
  Butterfinger candy bars 8
  Eggs 2 Large
  Sugar 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Unsalted butter 1⁄2 Cup (8 tbs), melted
  Unbaked 9 inch pie shell 1
  Whipped cream 1 Tablespoon (As Required)
Directions

GETTING READY
1) Preheat the oven to 325°F.

MAKING
2) Chop 6 candy bars and keep aside, then chop remaining 2 candy bars and keep aside.
3) In a large mixing bowl, mix the sugar, water, flour and salt together; blend thoroughly.
4) Stir in the melted butter and then 6 chopped candy bars.
5) Refrigerate the mixture for 8 hours, then spoon into the unbaked pie shell.
6) Bake in the preheated oven for 45 minutes; then allow to cool on a wire rack.
7) Sprinkle with the 2 chopped candy bars and refrigerate for 12 hours or overnight.

SERVING
8) Slice and serve the Butterfinger Candy Bar Pie on a platter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Halloween
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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