Pie Recipes
Butterfinger Tart
Ingredients
- 2 large eggs
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 8 Butterfinger candy bars, chopped
- 1 (9 inch) unbaked pie crust
- Whipped cream
Instructions
- In a mixing bowl, beat eggs lightly. Stir in water, sugar, flour and salt until well combined.
- Melt butter in a small saucepan over low heat. While still hot, stir butter into batter until well combined. Stir in 6 chopped Butterfinger bars.
- Refrigerate for 8 hours.
- Heat oven to 325 degrees F.
- Pour chilled mixture into unbaked pie shell and bake in preheated oven for 45 minutes. Tart will be quite loose.
- Refrigerate for at least 12 hours.
- Serve garnished with whipped cream and 2 remaining chopped Butterfinger bars, if desired.