Categories: Pie

Ingredients

• Ingredients:
• 1 Graham cracker crust
• 3/4 plus 2 tbs granulated sugar
• 1/3 cup cornstarch
• 1/8 tsp salt
• 3 cups whole milk or light cream
• 3 large egg yolks
• 3 tbs unsalted butter, cut into 1/2-inch pieces
• 1 1/2 tsp vanilla extract
• Topping:
• 1 cup cold heavy or whipping cream
• 1/4 cup confectioners’ sugar
• One 2.1-ounce Butterfinger candy bar, coarsely chopped.

Directions

1. Graham cracker crust:

2. Crush the graham crackers until it reaches a fine sand-like texture, and then mix in the appropriate amount of sugar, pinch of salt, melted butter, and dash of cinnamon.

3. Dump it all onto the pie plate and smooth it out.

4. Once you’ve got that down, pop it in the oven for about 5 – 7 minutes, 350 F. Let cool.

5. Filling:

6. Combine the sugar, cornstarch, and salt in a large bowl, then mix in milk and egg yolks. (using low fat milk instead of whole milk or cream will result in a slow thickening process, so use whole milk if possible) If you start seeing clumbs of sticky globs beginning to form, it’s a good thing.

7. Add in butter and vanilla, whisking the mixture for about 7 minutes until the whole thing becomes a big clumb of sticky goo and pour it all into the pie shell.

8. Place plastic wrap over the filling to keep a skim from forming. Place in refigerator until ready to use.

9. Whip heavy cream with powdered sugar until correct consistency.

10. Pour refrigerated mixture over graham cracker crust, followed by whipped cream.

11. To finish, garnish with crushed Butterfingers sprinkled over the entire pie.

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