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Butterfinger pie Recipe

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This recipe for Butterfinger pie, by , is from The Only Cookbook You Will Ever Need, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Candace Vogelsang

Category:
Category:

Ingredients:  
Ingredients:  
BUTTERFINGER COOKIE CRUST
1/4 c (58g) butter room temperature
1/2 c (115g) granulated sugar
1 egg room temperature
1 c (128g) all-purpose flour
1/4 tsp. salt
4 mini Butterfinger bars chopped
BUTTERFINGER FILLING
4 oz cream cheese room temperature
1/3 c (88g) creamy peanut butter
8 oz whipped topping
1 c chopped Butterfinger pieces reserve some for topping

Directions:
Directions:
BUTTERFINGER COOKIE CRUST
Preheat oven to 350F degrees.
In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.
With the mixer on low, gradually add in flour and salt.
Stir in Butterfinger pieces by hand. The dough will be very thick.
Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.
Bake for 10-12 minutes at 350F or until lightly browned. Remove from oven. If the cookie has puffed up at all, use a kitchen glass to evenly press it down immediately out of the oven. Let sit for at least 30 min. before adding filling. (Cookie should be room temperature, not warm.)
BUTTERFINGER FILLING
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter with electric mixer until smooth.
Stir in 1 cup roughly chopped Butterfinger.

 

 

 

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