Pie Maven.com

Butterfinger Pie

1 Graham Cracker Crust

4 cups vanilla ice cream

3 tbsp corn syrup

3 tbsp creamy peanut butter

1 tbsp milk

1 (2.1-ounce) Butterfinger candy bar -- chopped

 

Remove ice cream from freezer and let stand at room temperature for 15 minutes to soften.

Spoon half of ice cream into prepared crust.

Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth.

Drizzle half of the peanut butter mixture over the ice cream in crust.

Sprinkle with half of chopped candy bar.

Repeat the procedure with remaining ice cream, peanut butter mixture, and candy bar.

Cover with plastic wrap, and freeze for 3 hours or until firm.