Butterfinger Pie

INGREDIENTS

Graham cracker crust

• 1½ cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 6 tablespoons unsalted butter, melted

Filling

• 2 cups heavy whipping cream, chilled
• 1 cup powdered sugar, divided
• ½ teaspoon McNess Champion Madagascar Vanilla Compound
• 8 ounce block cream cheese, room temperature
• ½ cup creamy peanut butter 
• 1½ cups crushed Butterfinger candy bars

Toppings/garnishes

• ¼ cup crushed Butterfinger candy bars
• melted chocolate sauce 

INSTRUCTIONS

Crust

1. Preheat oven to 325°F. Combine graham cracker crumbs, brown sugar, and melted butter, stirring until well combined.
2. Pour into a 9-inch pie plate that is approximately 2 inches high. Press the crumbs into the bottom and at least halfway up the sides. Bake for 8-10 minutes. Cool to room temperature on wire rack,

Filling

1. Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream, ½ cup powdered sugar, and vanilla until stiff peaks form. Transfer to the refrigerator.
2. Next, in a separate bowl, using a hand-held mixer or stand mixer with the paddle attachment, beat cream cheese, peanut butter, and remaining ½ cup powdered sugar until smooth and combined.
3. Add about two-thirds of the chilled whipped cream to the peanut butter mixture. Beat until just combined.
4. Place the remaining whipped cream back in the fridge (this will be for topping the pie). Stir the 1½ cups Butterfinger pieces into the peanut butter filling.
5. Pour the filling into the crust and spread into an even layer with a spatula. Cover and refrigerate for at least 4 hours, but preferably overnight, until firm and chilled.

Serving

1. Just before serving, add the reserved whipped cream to the top of the pie.
2. If the whipped cream has lost some of its volume you can re-whip it before adding it to the pie.
3. Sprinkle ¼ cup crushed Butterfinger over the pie. Drizzle each slice with melted chocolate sauce. ENJOY!