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    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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