Butterfinger Candy Pie

1. 1

   Beat eggs lightly in a large bowl.

2. 2

   Stir in water, sugar, flour and salt until well combined.

3. 3

   Melt butter in a small pan over low heat, then stir hot butter into batter.

4. 4

   Stir in 6 chopped candy bars.

5. 5

   Cool completely. (Can be made ahead, covered and refrigerated up to 24 hours.)

6. 6

   Preheat oven to 425u00b0.

7. 7

   Bake pie shell until golden and cool on rack.

8. 8

   Reduce heat to 325u00b0.

9. 9

   Pour cooled filling into shell and bake 45 minutes.

10. 10

    Cool.

11. 11

    Cover and refrigerate overnight.

12. 12

    Garnish with whipped cream and remaining 2 chopped candy bars around edge.

* Per serving · 4 servings · Values may vary.

No additional tips available.