Save Room for Pie Part III: Butterfinger Bourbon Pie

If you’ve been around our blog long enough, you will know that it is no secret that The Blind Pig Household loves pie!!  Usually Rhonda makes Peanut Butter Ice Cream Fudge Pie for Craig for Father’s Day and other special occasions, but this year we broke from tradition and tried another kind of pie: Butterfinger Bourbon Pie.

Butterfinger Bourbon Pie is made with Craig’s favorite candy bars — Butterfingers, chocolate cookie crumb crust, and a frozen whipped filling.  It has all of the characteristics of a winning dessert for our favorite dad!  It is a creamy, rich, sweet that is great for any summertime entertaining.

To make this delicious dessert you will need chocolate cookie crumbs from chocolate wafer cookies. (We have used these chocolate cookie wafers in other recipes on the blog, such as Yum Rum Balls, Cappuccino Dessert and Spirited Chocolate  Orange Bars. Remember to look for them near the sundae toppings in your grocery store.)  You will also need butter, egg white, cream cheese, granulated sugar, heavy cream, corn syrup, Butterfinger candy bars, and your favorite whiskey or bourbon.

First make the pie crust.  You will need to pulse your wafer cookies in a food processor until the wafers are fine crumbs.  Next pulse in your melted butter and egg whites.  Then form into the bottom of a pie pan and bake for about fourteen minutes at 325 degrees.  After baking, remove from oven and cool.

While crust is cooling, use an electric mixer to beat cream cheese, and sugar until smooth.  Set aside.  In a separate bowl, beat cream and corn syrup with an electric mixer until stiff peaks form.  Add bourbon to the whipped cream and beat until well blended. Fold the whipped cream into the cream cheese mixture.

Crush the Butterfinger candy bars.  We usually place our candy bars in the freezer for about 10-15 minutes.  Remove from freezer and pound candy bars while still in the wrapper with a mallet or rolling pin.  Open the wrapper and pour easily into a bowl.

Place half of the Butterfinger crumbs in the cream cheese/whipped cream mixture.  Save the remainder of the crumbs for the pie topping.

Spread the filling into the cooled crust.  Top with the remaining crushed Butterfinger crumbs.

Freeze for 3-4 hours or until firm.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable version of the full recipe for Butterfinger Bourbon Pie.

This delicious dessert is as heavenly as it looks.  Cut pieces small, because it is quite rich and filling. (You can always go back for more!)

If you have a family full of Butterfinger-lovers this dessert will be a crowd pleaser!  Try it this weekend and let us know what you think.

 

Summer’s Just Around the Corner

Summer is just around the corner!  This week marks the last week of school for Rhonda and Blind Piglets #2 and #3.  We have so many fun ideas in store for you for the summer months.  But before we continue, we have to take a few minutes to brag on Blind Piglet #1.  She graduated with honors from the University of Missouri this past weekend and will start her adult life on Wednesday in St. Louis.  Watch out world, she is not one to sit still and look pretty.😉  We are so very proud of her and have enjoyed watching her bloom and grow.

Photo by Rachel Kim Photography

Photo by Rachel Kim Photography

Now on to summer.  Next weekend is Memorial Day weekend and you may be planning a barbecue or cookout.  This week’s recipe is perfect for Memorial Day or any family gathering during the summer.  It’s easy, tasty and fresh.  In fact, it is so easy that it is the perfect dessert for on-the-spot entertaining! We apologize that we don’t know where we originally found this recipe.  It was in Rhonda’s files on a slip of paper.  Of course, we twisted it up a bit to make it even better.

You don’t need lots of ingredients for Banana Bourbon Cobbler.  This recipe is made with self-rising flour, sugar, milk, melted butter, bananas, and bourbon. The streusel topping needs brown sugar, self-rising flour, butter, rolled oats and pecans.

Preheat your oven to 375 degrees.  Meanwhile whisk together flour, sugar, milk and butter.  Pour the mixture into a lightly greased 11 x 7 dish.

Make your streusel topping and set aside.

Top with banana slices and pour 1 ounce of bourbon over the top of the bananas.  Top off with streusel topping, and pop into the oven for 40-45 minutes.

If you are viewing this post via email, visit our site for a complete downloadable copy of  the recipe for Banana Bourbon Cobbler.

The golden brown goodness looks so yummy when you pull it from the oven, as well as the delicious baked smell.  But better yet is the delicious taste of this gem when served warm with a dollop of ice cream on top.  The bourbon adds to the sweetness of the bananas with a nice smooth flavor. Yummo!

Rhonda pulled this from the oven and within minutes Blind Piglets #2 and #3 emerged and ate almost half of the pan — before dinner!

Try this delicious dessert at your next family gathering, or better yet, try it for dinner tonight!

 

 

Bourbon Toffee Cups

We are optimistically looking toward warming weather and Spring.  To get you in the mood for warmer weather, we are featuring a delicious season transitional treat: Bourbon Toffee Cups. We first found this easy recipe years ago on Southern Living Magazine. We twisted it up and bit to make it our own.  We hope it satisfies your taste buds as much as it did ours.

To make this yummy dessert you start with a basic brownie mix.  Mix the brownie mix as usual, and then add in two mashed bananas.  Bake according to package directions.

While the brownies are baking, stir together sugar, corn syrup, butter, salt, and heavy cream in a small saucepan.  Cook over low heat stirring often.  We cooked ours for about 45 minutes. You can see how the color began to change the longer we cooked the mixture.  As the color starts to turn, add bourbon to pudding mixture.

As the color changes to amber, stir in 1 cup of heavy cream and increase the heat to medium.  Cook stirring constantly for about 5 minutes.  The mixture will begin to thicken.  Remove from heat and cool.

Cut the cooled brownies in small cubes.  Layer brownies, toffee pudding  in small jars or dessert bowls.

Beat remaining heavy cream with 1/4 cup of powdered sugar and 2 tablespoons of bourbon in a bowl that has been chilled in a freezer for 30 minutes.  Beat with an electric mixer on high speed until soft peaks form.

Spoon over cups of brownies and pudding.  Sprinkle with Heath or toffee bits.

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete downloadable recipe.

Bourbon Toffee Cups are so sweet and savory.  It is best to serve them in small portions.  We used small preserve jars and small dessert cups for ours.  It was just the right amount!

The extra cooled sauce can be saved as a topping for ice cream later.  (You know we love an excuse to eat ice cream!)

Try this easy, delicious dessert this week.  You won’t be disappointed that you did!

Posts you might have missed.

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You Say Tomato… We Say Bloody Mary

Rosa Spritz

Roasted Breckenridge Cherries

Love You More Cookies

 

        

We Cannot Tell A Lie…Roasted Breckenridge Cherries

Did the sweeties in your life like the Love You More Cookies  this week? Or maybe you had a romantic dinner with a little Rosa Spritz?  We are continuing our “Roses are Red” February series this week.  However, we couldn’t pass up the  opportunity for a little presidential, patriotic spin with some Roasted Breckenridge Cherries.

This recipe has been in our files since 2016 when we plucked it from Southern Living Magazine.  The sweetness of the bourbon mixed with the roasted cherries creates a rich tasting divine topping to serve on your favorite ice cream or sponge cake.  Another bonus?  It tastes complicated, but is so quick and easy to make.  Would we lie to you?

The bourbon in Roasted Breckenridge Cherries is Breckenridge Bourbon from a small distillery in Colorado.    This award winning bourbon is aged two to three years. It combines a mixture of vanilla, caramel and oak flavors.  Its sweet fruity flavor enhances the flavors of the roasted cherries for a delicious treat.

In a small baking dish stir together frozen cherries, brown sugar, bourbon and salt.

Roast the cherries about 25 minutes.  The cherries will smell very fragrant. Stir in vanilla and cool.  That’s it! Soo easy.

Serve warm over vanilla ice cream, angel food cake or sponge cake.

You can also give the cherries as a gift by storing in a clean jar for up to 2 weeks.  Cherries can be reheated prior to serving.

If you are viewing this post via email, click on the link for  Roasted Breckenridge  Cherries to view the downloadable recipe.

Tell us the truth. Will you try Roasted Breckenridge Cherries this weekend?  If you do, we’d love to hear about it!

    

Posts you may have missed.

Roses Are Red February Series:

Mateo’s Bloody Mary

Rosa Spritz

Love You More Cookies