"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterfinger Pie Recipe

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This recipe for Butterfinger Pie, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Green Hollenshead
Added: Tuesday, March 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Graham cracker crust ( I prefer deep dish)
Blue Bell Homemade Vanilla ice cream
3 (2-oz.) Butterfinger candy bars, finely chopped
1 (16-oz.) carton of heavy whipping cream

Directions:
Directions:
Let the ice cream soften enough that you can mix it with the finely chopped Butterfingers. Fill the pie crust with the mixture and place it in the freezer while you whip the cream. Then cover the pie with a thick layer of real whipped cream. Lightly sprinkle the top with chopped Butterfingers. Place in freezer and allow it to get thoroughly frozen before serving.

Personal Notes:
Personal Notes:
Judy is the wife of Jack Hollenshead, Jr., the Editor of this cookbook. She is the daughter-in-law of the late Jack & Dorothy (Bellew) Hollenshead. This is one of my personal favorites from our days in Bakersfield, California during the early 80's. The Tam O'Shanter was a wonderful restaurant. The original recipe specified vanilla ice cream but fellow Texans know why I use Blue Bell Homemade Vanilla.

 

 

 

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