Butterfinger Candy Bar Pie Recipe
Ingredients
| Butterfinger candy bars - 8 | ||
| Eggs | 2 Large | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Unsalted butter | 1/2 Cup (16 tbs), melted | |
| Unbaked 9-inch pie shell - 1 | ||
| Whipped cream - 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.
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.
Chef
