PEANUT BUTTERFINGER PIE

FOR THE CRUST:
14 Oreo cookies
4 tablespoons melted butter
FOR THE FILLING:
7 Butterfinger bars (2.1 ounces each), 1 coarsely chopped for garnish
1/2 cup sugar
2 tablespoons cornstarch
2 cups milk
2 egg yolks
1/2 cup creamy peanut butter
1/2 cup chocolate chips
1 1/2 cups whipping cream
FOR THE TOPPING:
2 cups heavy (whipping) cream

MAKE THE CRUST:
Preheat the oven to 375 degrees.

In food processor, finely crush Oreo cookies. Add melted butter to the crumbs and continue processing until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan.

Bake for 8 minutes. If crust rises slightly during baking, gently press it down, using a drinking glass. Cool completely.

MAKE THE FILLING:
In food processor, finely chop the 6 remaining candy bars and divide into two half-cup portions and one 1-cup portion and set aside.

In medium saucepan, combine the sugar, cornstarch, milk and egg yolks. Place the saucepan on medium-high heat, stirring constantly until mixture thickens and begins to boil.

Remove from heat. Add peanut butter and whisk until smooth. Set aside 1 cup of the peanut butter mixture in a medium mixing bowl. Cover with plastic wrap.

Add the chocolate chips and one half cup of finely chopped candy bars to remaining mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Cover with plastic wrap so the wrap lies flat against the entire surface of the surface layer, and refrigerate.

MAKE THE PEANUT BUTTER LAYER:
Whip 1 1/2 cups cream until stiff peaks form. Fold in reserved cooled peanut butter mixture and 1/2 cup finely chopped candy bars.

Remove pie from refrigerator and remove plastic. Mound peanut butter mixture evenly over chocolate layer and spread to the edges.

MAKE THE TOPPING:
In a medium bowl, whip 2 cups of cream until stiff peaks form. Fold in 1 cup of the finely chopped candy bars. Spoon whipped cream evenly over filling. Sprinkle coarsely chopped candy bar on top of the pie. Cover loosely and refrigerate until ready to serve.

Servings: 10
Source: The Candy Bar Cookbook by Alison Inches and Ric McKown