Shelly's Recipe

PEANUT BUTTER PANIC PIE

Category: Pies - Frozen

3 bar Butterfinger candy bars, divided
1 (2.9 oz) pkg Americana custard pudding mix
1/3 cup creamy peanut butter (not reduced fat)
1 prepared (6 oz) chocolate cookie crumb crust
3 cups Peanut Butter Ice Cream, softened
2 tbsp light corn syrup
1 cup milk
Pinch of salt

Crush two candy bars and place in a small saucepan. Coarsely break the third candy bar and set aside for garnish.

Add milk and custard mix to candy bars in saucepan, whisk to combine. Bring to a boil over medium heat, whisking constantly. Remove from heat and whisk in peanut butter, corn syrup and salt. Pour into crust and freeze at least 2 hours. Spread ice cream over peanut butter mixture. Freeze at least 2 hours. Sprinkle with reserved candy bar pieces.