Frozen Butterfinger Pie

About a month ago, I was having dinner with my family.  I was talking to my wonderful sister-in-law, Jennifer.  We were talking about a healthy option to order for dinner at the restaurant.  We talked about exercising.  We talked about using MyFitnessPal app to keep on track.  (Which it’s been a huge FAIL for me on that one.)

So, after talking about dieting…..we talked about candy bars!

It’s completely logical.

The candy bar conversation eventually came around to Butterfinger.  I shared with her that when I’m finished eating a Butterfinger, I clamp my teeth closed tightly for about 10 seconds.  I told her that I get a weird kick out of the Butterfinger flaky center sticking to my teeth and I like un-sticking my clenched teeth.  (I’m a dentist’s dream.)

I expected my sister-in-law to give me a “You’re crazy!” look.  But instead, she leaned in and said, I DO THAT TOO!!

It’s fate that we’re related.

Frozen Butterfinger Pie

Recipe from Cooking Light March ’99


40 chocolate graham cracker (10 full sheets of graham crackers)
1 & 1/2 tbl butter, melted
1 large egg white
4 cups fat-fee vanilla frozen yogurt
3 tbl light corn syrup
3 tbl reduced fat creamy peanut butter
1 tbl skim milk
1 Butterfinger, chopped (or you can use several fun-sized Butterfinger)

Calories per serving:  230


Preheat oven to 350.  Spray a 9 inch pie plate with non-stick cooking spray.  Set aside.

Place graham crackers into your food processor.  Pulse graham crackers until crumbly.  Add your melted butter and egg white into the food processor.  Pulse until moist.  Press your graham cracker crumb mixture into your pie plate.  Bake for 8 minutes.

Cool on a wire rack for 15 minutes.  Then place the pie plate in the freezer for 15 minutes.

While your crust is in the freezer, remove the fat-free frozen yogurt from the freezer.  Let it stand at room temperature for 15 minutes to soften.  Spoon half of the frozen yogurt onto your graham crust and spread.

In a small bowl, combine the corn syrup, peanut butter, and skim milk.  Whisk until smooth.  Put half of the peanut butter mixture on top of the frozen yogurt.  Lightly use your whisk to swirl it around.

Sprinkle half of the chopped Butterfinger on top of the peanut butter mixture.

Repeat the layers with the 2nd half of your frozen yogurt, peanut butter mixture, and chopped Butterfinger.

Cover your ice cream pie with plastic wrap.  Freeze for 3 hours to firm up before serving.

Does anyone else do the Butterfinger eating/teeth clenching?????