Butterfinger Pie

Professional Division First Place - 2008 APC Crisco National Pie Championships

Crust:
2/3 cup flour
1/2 cup fine chopped nuts
3 TBSP sugar
6 TBSP melted butter

Combine all ingredients. Press into 9 or 10" pie pan. Bake for 20 minutes at 350 degrees. 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. Microwave for 1 1/2 mins. Stir until smooth. Pour 1/2 the ganache into baked pie crust. Tip and roll pan to move chocolate up the sides of the crust to coat the crust with chocolate. Set remaining ganache aside for later. Place crust in freezer to harden chocolate layer.

Filling:
16 oz. whipped topping
8 oz. cream cheese, softened
1 cup creamy peanut butter
4 king size butterfinger candy bars, crushed
1/2 cup powdered sugar

In a large mixing bowl, combine 12 oz. whipping cream (the rest is for piping around edge of pie), cream cheese, peanut butter, powdered sugar & crushed butterfingers. (save 1/4 cup to sprinkle on top of pie). Mix on high until completely blended.

Place peanut butter filling into chocolate lined crust & smooth top with a spatula. Pour remaining ganache on top of pie. Pipe the edges with remaining whipped topping and sprinkle with crushed butterfingers. Refrigerate for at least 4 hours before serving. Serves 8-12.