Peanut Butterfinger Pie
2008 APC Crisco® National Pie Championships Professional Division First Place Open Category Peanut Butterfinger Pie Suzie Sidhu Enumclaw, WA Crust 2/3 cup flour 1/2 cup fine chopped nuts 3 Tbsp. sugar 6 Tbsp. melted butter Combine all ingredients. Press into a 9 or 10-inch pie pan. Bake for 20 minutes at 350 degrees F. Cool before using. Ganache 1 1/2 cups semi-sweet chocolate mini morsels 3/4 cup heavy cream Combine ingredients in a 1 quart glass measuring cup or bowl. Microwave for 1 1/2 minutes. Stir until smooth. Pour 1/2 of the ganache into baked pie crust. Tip and roll pan to move chocolate ganache up the sides of the crust (or use a spreader if you prefer) to coat the crust with chocolate. Set remaining ganache aside for later. Place crust into cooler to harden chocolate layer. Butterfinger Filling 16 oz. whipped topping 8 oz. cream cheese, softened 1 cup peanut butter (creamy) 4 king size Butterfinger candy bars, crushed 1/2 cup powdered sugar In a large mixing bowl, combine approximately 12 oz. of the whipped topping (saving enough to pipe around edge of pie), softened cream cheese, peanut butter, powdered sugar, and crushed Butterfinger candy bars (save 1/4 cup of crushed candy to sprinkle on top of pie). Mix on high until completely blended. Place peanut butter filling into chocolate lined crust and smooth top with a spreader or spatula. Pour remaining ganache on top of pie. Pipe the edges with remaining whipped topping and sprinkle with reserved crushed candy. Refrigerate for at least 4 hours before serving. Serves 8-12.
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