Cream Cheese Butterfinger Candy Bar Pie
Source of Recipe
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1 9" pastry shell, baked, cool
2 eggs
1 unflavored gelatin envelope
1/4 cup water, cold
6 1-1/2 oz Butterfinger Bars, cut into pieces
1/4 cup peanut butter, chunky
8 oz. cream cheese, softened
1 1/2 cup powdered sugar, unsifted
1 teaspoon cocoa
3 teaspoon evaporated milk
1 teaspoon vanilla
1/2 teaspoon salt
1 cup heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring.
Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool.
Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times.
Stiffly beat the room temperature egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream. Turn into cooled pastry shell and chill until firm.
Decorate with chopped peanuts and additional whipped cream if desired.
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