Cooking Light Frozen Butterfinger Pie Recipes

COOKING LIGHT FROZEN BUTTERFINGER PIE

Cooking Light Frozen Butterfinger Pie image

Make and share this Cooking Light Frozen Butterfinger Pie recipe from Food.com.

Provided by AZRT8871

Categories Frozen Desserts

Time 3h15m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

10 sheets chocolate graham crackers (40 individual crackers)
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
1 large egg white
cooking spray
4 cups non-fat vanilla frozen yogurt
3 tablespoons light corn syrup
3 tablespoons creamy peanut butter
1 tablespoon nonfat milk
1 (2 1/8 ounce) butterfinger candy bars, chopped (chocolate-covered crispy peanut-buttery candy bars)

Steps:

Preheat oven to 350°.
Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.

Nutrition Facts : Calories 103.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 5.1, Sodium 63.8, Carbohydrate 11.6, Fiber 0.4, Sugar 6, Protein 2.2

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