PIE #43 - Mini Butterfinger Pies

It's early October which means Halloween is just around the corner which means huge bags of candies are spilling over store shelves in anticipation of the trick-or-treat crowd. Despite the fact that my kids are grown and live elsewhere, and despite the fact that my tucked away small neighborhood cul-de-sac rarely sees trick-or-treaters, I still stock up on sweet treats to indulge my sweet tooth and to placate my peanut-butter-chocolate-loving hubby.

With a pantry full of candy and yet another pie to bake on my fifty pie quest, it's obvious that I should incorporate candy bars into my pies. I found a whimsical recipe in Ken Haedrich's pie cookbook, ideal for those with young children who love to help out in the kitchen. There is no baking involved, and the easy assembly steps are perfect for the budding young cook.

We are in the midst of the huge cupcake rage which amuses me to no end. Everywhere I turn, I am assaulted by cupcakes. Cupcake cookbooks, aprons, specialty bakeries, TV shows, wrapping paper, ornaments, jewelry and on and on ad nauseum. I defiantly exclaim that these miniature pies can hold their own against the cupcake deluge. If you happen to have a cupcake display stand, you can perch the pies on it and make a bold anti-cupcake statement. They look every bit as cute as their ridiculously popular rivals.

Crust:
6 mini store-bought graham cracker crusts

Filling:
One 8-ounce package full-fat cream cheese, slightly softened
1 cup powdered sugar
2 tablespoons firmly packed light brown sugar
1/2 cup smooth peanut butter
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
One 2.1-ounce Butterfinger candy bar, finely chopped
Reece's Pieces for garnish

Place the crusts on a baking sheet, prebaking them according to the package directions. Set aside on a wire rack to cool thoroughly, then refrigerate until ready to use.

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and brown sugar and beat until smooth, scraping down the bowl once or twice. Add the peanut butter and vanilla and beat again until smooth. Wash and dry the beaters, then refrigerate for a few minutes.

Add the whipped cream to the peanut butter mixture and blend briefly on low speed. Finish by folding the mixture by hand with a large rubber spatula until evenly combined.

Sprinkle some of the chopped Butterfinger in the bottom of each chilled pie shell. Spoon some of the filling into each shell, dividing it evenly among them. Sprinkle more of the Butterfinger over each pie. Garnish with a few Reece's pieces. Put the pies on a small baking sheet and refrigerate for 1-2 hours, or longer if desired.