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
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Graham cracker crust:
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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.
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Dump it all onto the pie plate and smooth it out.
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Once you’ve got that down, pop it in the oven for about 5 – 7 minutes, 350 F. Let cool.
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Filling:
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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.
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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.
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Place plastic wrap over the filling to keep a skim from forming. Place in refigerator until ready to use.
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Whip heavy cream with powdered sugar until correct consistency.
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Pour refrigerated mixture over graham cracker crust, followed by whipped cream.
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To finish, garnish with crushed Butterfingers sprinkled over the entire pie.