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1
Prepare crust:
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2
Preheat oven to 375 degrees Fahrenheit.
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3
In a food processor, process the cookies into fine crumbs.
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4
Add melted butter to crumbs and continue to process until well blended.
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5
Transfer mixture to a 9-inch pie pan.
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6
Press evenly over the bottom and up the sides of the pan.
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7
Bake for 8 minutes.The crust will puff up and shrink slightly.
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8
Use the flat bottom of a drinking glass to gently press down on the crust.
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9
Cool completely.
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10
Prepare filling:
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11
In a food processor, process 20 of the butterfinger bars into fine crumbs.
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12
Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
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13
In a medium saucepan, combine sugar, cornstarch and milk.
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14
Slowly bring to a boil over medium-high heat, stirring constantly.
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15
Remove from heat.
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16
Beat egg yolks in a small bowl.
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17
Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up).
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18
Add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick.
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19
Remove from heat and whisk in peanut butter.
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20
Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside.
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21
Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan.
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22
Stir until chips are melted.
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23
Pour this mixture into the cooled crust.
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24
Refrigerate while preparing the next layer.
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25
Prepare peanut butter layer:
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26
Whip 1-1/2 cups whipping cream until stiff peaks form.
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27
Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too.
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28
Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
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29
Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form.
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30
Fold in remaining 1 cup of butterfinger crumbs.
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31
Spoon over the top of the pie, mounding slightly in the center.
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32
Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
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33
Cover loosely and refrigerate until ready to serve.
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34
TIPS:.
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35
If you don't have a food processor, throw cookies in a zip bag and smash it to smithereens; candy bars too.
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36
If you add the eggs to the pan before they're warmed up properly (tempered), you'll end up with scrambled eggs.
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37
Warm them up slowly by adding the milk mixture a little at a time until they're quite warm.
