By popular demand....Tammys Pie...aka Peanut Butterfinger Cream Pie

[mikeythefireman]

I think my insulin level dropped when I read that recipe. Yep, there's the tremors.

[wakeboarder 21]

damn, now im hungry

[sarah]

i used a 10" maybe? whichever one was on sale at the store, the premade ones ... there was only one size.

[cbremer]

hmmm... i tried the recipe as listed and ended up with enough filling for 2 pie crusts good thing i bought 2 what size crust did you use tammy?

[JeepGal]

Tips and Tricks:

Make sure the cream cheese is at room temp. If its the slightest bit cold, its hard to mix with the peanut butter. Spread it out thin in the bowl, THEN add the peanut butter to it. Itll mix easier.

Gently fold the whipped cream in, or youll end up with soup.

Add a tablespoon or so of vegetable oil to the chocolate chips to melt more easily. warm in the microwave only 30 seconds at a time at less then full power. Stir each 30 second break. Drizzle with a fork


Enjoy and Have FUN!

[Black & Tan TJ]

and love those tech terms: BEAT, stir, fold, Sperad, drizzle and refrigerate. Ooo, sound so good!

B&T TJ

[king4wd2]

Just reading that recipe is making my mouth water!

[cbremer]

IT'S ABOUT TIME!!!


:yum:

[sarah]

Yay!!

[JeepGal]

Peanut Butterfinger Cream Pie

Ingredients:
• 1 chocolate or graham cracker cookie crust
• 1 package (8 oz.) cream cheese, at room temperature
• 1/2 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 1 (2.1 oz.) BUTTERFINGER Candy Bar, chopped
• 2 cups whipping cream, whipped
• 1/2 cup melted semi sweet chocolate chips

Directions:
BEAT cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger. Fold in whipped cream. Spread into cookie crust.
Drizzle with melted chocolate. REFRIGERATE for 3 to 4 hours