Butterfinger Silky Chocolate Cream Pie Recipe

A smooth and silky desert.

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Chocolate Cookie Base
1 1/4 cups crushed butterfingers
1/4 cup unsalted butter, melted

1-1/2 cup granulate sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 whole egg yolks
6-1/2 ounces, high quality chocolate, grated or chopped fine
2 teaspoons pure vanilla extract
2 Tablespoons butter

1 cup heavy cream, whipped



Combine the butter and the butterfinger crumbs.

Press the mixture on the bottom of a 9-inch springform pan.

Note: save a little extra butterfinger crumbs to sprinkle on the pie when you serve.


In a medium saucepan, combine sugar cornstarch and salt and whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture thickens and gently starts to bubble, then immediately when you see the thickening, remove it from the heat.

Add the chocolate, vanilla, and butter, and stir until smooth.

Pour the pudding into crust and chill for 4 hours in the fridge uncovered.

Just before serving prepare the whipping cream to spread on before serving. Garnish with butterfinger crumbs.

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