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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
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.