Tuesday, October 14, 2008
Frozen Butterfinger Pie
This was Dave's favorite anniversary dessert. The recipe is based on one I saw at cdkitchen.com. This pie is huge and very rich so it will serve many people, or Dave. This would make a nice birthday pie for a kid's party, as long as the children can eat nuts. Dave was so crazy about this that I found him eating a big piece of it for breakfast early Sunday morning. He is a hardcore sweet lover.
It would be very simple to make a vegan version of this dessert. Use soy "ice cream" instead of the frozen yogurt, and use glazed or regular nuts instead of the candy bars.
I didn't follow the recipe exactly and I think I made mine much bigger than the original; I used a lot more frozen yogurt. I added extra peanut butter sauce and butterfingers, and included some graham cracker crumbs in the layers. You could make this using different sauces and different candy if you aren't a peanut fan. Fudge sauce would be good. You could also make a fruit version with diced fresh fruit and maybe strawberry sauce or caramel.
40 chocolate graham crackers, broken up into crumbs
1 1/2 teaspoons butter or margarine, melted
4 cups vanilla frozen yogurt, softened
3 tablespoons corn syrup (I used agave)
3 tablespoons creamy peanut butter
1 tablespoon milk
2 butterfingers, chopped (I used 4)
Preheat oven to 350F. Add melted butter to graham cracker crumbs. Mix well. Press crumb mixture into a well greased 9 inch pie plate. Bake at 350F for 8 minutes. Cool.
Combine the corn syrup, milk, and peanut butter in a small bowl.
Spoon a layer of yogurt into the prepared crust. Drizzle over some peanut butter sauce and then add some of the chopped candy bars. Keep making layers until all the ingredients are used up. Cover with plastic wrap and freeze until firm, about three hours.