This is the pie from hell…But tastes like heaven!
Before I scare you with the negatives, let me tell you all the good things about Butterfinger Overload Pie…This is four layers of absolute deliciousness…Believe it or not, the pie tastes very light and is not too sweet. First, we have a chocolate cookie crust; next, a layer of chocolate-peanut butter pastry cream, followed by a fluffy whipped cream-peanut butter layer. And finally, a layer of fresh whipped cream. Three of the four layers are infused with crushed Butterfinger candy bars. You can safely assume you will have Butterfinger in every bite…Nothing wrong with that! But first, you have to make it.
Every now and then I am challenged by the complexity of a recipe and usually end the project by saying “Remind me never to make this again!”…This would be one of those times. My daughter-in-law found this recipe some time ago and never had a chance to make it. She shared it with me, (Thanks, Kat!) and I have been anxious to try it out. My “boys” love Butterfinger candy bars and I was sure this was going to be a hit. I am a big proponent of reading a recipe before you begin making it…I should have had a glimpse of what lied ahead when I had to read the recipe at least 5 times before I started. I think I read it another 5 times while I was preparing the pie. Fortunately, one of the benefits of reading my blog, will be to learn from my experience…
- Definitely prepare this pie the day before you intend to serve it. It needs time to chill completely, and get firm.
- Use a store-bought, ready-made Oreo crust (I followed the recipe using the real Oreos…Too much extra work and I think the ready-made crust tastes just as good.)
- Do all your prep work and measure out all your ingredients before you start (Pretend you are a Food Network star.)
- This pie will require your undivided attention (So, ask your mom to stop by after you are done making the pie. This way, you won’t be distracted and forget to put Butterfinger in the final layer of whipped cream…You know what I mean?)
BUTTERFINGER OVERLOAD PIE
- 14 cream-filled chocolate sandwich cookies (Oreos)
- 4 Tbsp. butter, melted
- 1 ready-made Oreo pie crust
If you choose to make the crust yourself: Preheat oven to 375˚. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Set aside and cool completely before filling.
- 23 “fun-size” Butterfinger candy bars (15-oz. bag), divided
In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two seperate 1/2-cup portions and one 1-cup portion. (You will use these in the three layers you will prepare.) Process the remaing three candy bars into coarse chunks, and set aside for decorating at the end.
Chocolate-Peanut Butter Pastry Cream
- 1/2 c. granulated sugar
- 2 Tbsp. cornstarch
- 2 c. whole milk
- 2 large egg yolks
- 1/2 c. creamy peanut butter
- 1/2 c. milk chocolate chips
- 1/2 c. Butterfinger crumbs
In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk eggs in hot milk mixture 2 tablespoon at a time, until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan; stir to combine. Bring mixture to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl. Cover and put in the refrigerator until ready to use in next phase of the recipe. Add chocolate chips and 1/2 cup of the Butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture in the cooled crust. Refrigerate while you’re preparing the next layer.
Whipped Cream-Peanut Butter Layer
1 c. heavy whipping cream
1/2 c. Butterfinger crumbs
1 c. reserved peanut butter pastry cream (you put it in a bowl in the fridge during the last set of instructions)
Beat whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of Butterfinger crumbs. Remove pie from refrigerator and mound the whipped cream-peanut butter mixture evenly over the chocolate-peanut butter layer. Spread to the edges of the pie.
1 1/2 c. heavy whipping cream
1/4 c. powdered sugar
1 c. Butterfinger crumbs
3 coursley chopped Butterfinger candy bars (I asked you to chop them and set aside at the beginning of the recipe)
Whip the 1 1/2 cups of heavy whipping cream and powdered sugar until stiff peaks form. Fold in remaining 1 cup of Butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Sprinkle coarsely chopped Butterfingers over the top of the pie.
Cover loosley and refrigerate untl ready to serve the next day.