Butterfinger Pudding Pie



Using a pastry blender or your hands, break any large BUTTERFINGER® Bits (placed in a batter bowl) into tiny pieces to aid in melting.

Heat evaporated milk and egg yolks in medium sauce pan over medium-low heat, whisking constantly, until thickened and about to boil. Do not boil.

Pour the evaporated milk mixture over the BUTTERFINGER® Bits and whisk until melted.

Immediately pour into prepared pie shell and refrigerate 3 hours to overnight.

Top with whipped cream and additional BUTTERFINGER® Bits as garnish.