Food Friday!: Frozen Butterfinger Pie

Food Friday: Frozen Butterfinger Pie

Handsome Hubby and I were craving a sweet treat the other day, and with the heat lately, we knew we wanted an easy, frozen dessert! I found this recipe on Cooking Light's list of 10 Best Ice Box Pies. It was delightful! I made mine in a 9 x 13 inch pan instead of a pie pan and with Reduced Fat Nilla wafers instead of the chocolate graham crackers. Delish! I think next time I might be tempted to use two cartons of frozen yogurt instead of just the one. Enjoy!

Ingredients


40 chocolate graham crackers or 1 box Nilla wafers (let's be honest though...it was 1 box minus the 10 or so that I ate as a snack while I made this dessert)   :) 
1 1/2 tablespoons butter, melted 
1 egg white
1 carton vanilla fat-free frozen yogurt (if desired, 2 cartons if using 9 x 13 inch pan)
3 tbsp light-colored corn syrup 
3 tbsp creamy peanut butter 
1 tbsp fat-free milk 
1 Butterfinger candy bar, crushed

Preparation 

Preheat oven to 350°. Place graham crackers (or Nilla wafers) in food processor and pulse until crumbly. I actually place them in a sealed gallon sized ziploc and beat them with a rolling pin until they are crushed. :) Then add melted butter and egg white to either the food processor or the ziploc bag and pulse/massage until moist. Press crumb mixture into a greased 9-inch pie plate or 9 x 13 inch pan. Bake for 8 minutes. Cool on wire rack for 15 minutes and then place in freezer for 15 minutes.

While the crust is cooling in the freezer, let the yogurt stand at room temperature for 15 minutes to soften. Combine the corn syrup, peanut butter, and milk in a small bowl, and stir until smooth. Spoon half of yogurt onto crust. Drizzle half of the peanut butter syrup over the yogurt already in the crust. Then, sprinkle with half of chopped Butterfinger bar. Repeat the procedure with remaining yogurt, peanut butter syrup, and Butterfinger pieces. Cover with plastic wrap, and freeze for 3 hours or until firm. Enjoy! :)