Candy and Pie………what could be better? I can’t think of anything!
Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG! My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.
Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.
About the pie……..it reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!
- 2 large eggs
- ¼ cup water
- 1 cup sugar
- ¼ cup flour
- ¼ teaspoon salt
- ½ cup butter, melted
- 8 Butterfinger candy bars (2.10z size), coarsely chopped /divided
- 1 unbaked pie shell ( I buy the pre made but you can make your own)
- Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
- Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.