Butterfinger Candy Pie

• 2 large eggs
• 1/4 c. water
• 1 c. sugar
• 1/4 c. flour
• 1/4 tsp. salt
• 1/2 c. unsalted butter
• 8 Butterfinger bars (2.1 oz. each), divided and coarsely chopped
• 9-inch unbaked pie shell
• whipped cream (optional)

1. Beat eggs lightly in a large bowl.
2. Stir in water, sugar, flour and salt until well combined.
3. Melt butter in a small pan over low heat, then stir hot butter into batter.
4. Stir in 6 chopped candy bars.
5. Cool completely. (Can be made ahead, covered and refrigerated up to 24 hours.)
6. Preheat oven to 425u0b0.
7. Bake pie shell until golden and cool on rack.
8. Reduce heat to 325u0b0.
9. Pour cooled filling into shell and bake 45 minutes.
10. Cool.
11. Cover and refrigerate overnight.
12. Garnish with whipped cream and remaining 2 chopped candy bars around edge.
13. Makes 10 servings.

eggs, water, sugar, flour, salt, unsalted butter, butterfinger, unbaked pie shell, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879364 (may not work)