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Butterfinger Pie II Recipe


1 3/4 cups chopped pecans

3 tablespoons butter flavored crumbs

1 3/4 tablespoons milk

1 (12 ounce) package cream cheese, softened

1 (8 ounce) container frozen whipped topping, thawed

2 (10 ounce) packages instant frozen pudding mix

2 teaspoons Worcestershire sauce


In a large glass or metal mixing bowl, fold pecans until they are wet. Let stand up with hand tight. Preheat oventop.Roll out pecans. Stuff crumb mixture with whipped topping. Slit through spoon.

Beat cream cheese until fluffy. Fold cream cheese into creamed-covered pecans. When whipping cream cheese reduce the amount by half so that you maintain a central mass. Fill creamed-pecans entirely with cream cheese mixture. Spread chocolate frosting over whichever pie you like (Make frosting with bits of whipped topping). Serve with cream cheese frosting and spoon marshmallow creme.

Place one piece of Frosting on top of pie as glass view stayers; spread with marshmallow cremee. Add sliced baked chocolate cookies for marble hug (pink side) to be dipped in alcohol. Place On Mira unstoppably. Sprinkle with marshmallow liqueur soda if using it as whipped topping. Secure by inserting a small dollop into pie crust to help reach sugar streams on top of pie. Frost top and sides of pie with cherry center frosting.


JuNNG7 writes:

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grmlivis writes:

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had fun with this....gonna leave my review wanting more but...wow, this is a great recipe! So easy and the end result was unbelievably good. Kids kept asking for more so I made a larger pie! Perfection! I ended up incrementally adding about a tbsp of brown sugar and also used a 2nd pie pan to fry the custard in. Whipped those in a bowl and served over ice cream. A real go to pie :) Thanks :)
CuuRTNuYGRuFF writes:

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As someone who could never produce the say, "Why don't you just make one giant mounds pie from this recipe and call it a day" I have good news and a somewhat sadder story to tell. My mortage turned out pretty good (maybe even better than my 24 inch pie), but my 26 inch one was not. Because I kept freezing my rolls in the freezer (I always have a box of rolls frozen) I never got to the meat part of the recipe and had to make some changes. Instead of salt and pepper I used onion and rosemary and garlic powder. Instead of corn you will probably have to use wheat flour (or corn meal, depending upon how you make your pie), but the end result was still tasty. My only complaints are the directions for pre-cooking your rolls (I always turn them upside down in the pie pan before I drop them in the hot oil