Cream Cheese Butterfinger Candy Bar Pie

1 9" pastry shell, baked, cool

2 eggs

1 unflavored gelatin envelope

1/4 C. water, cold

6 1-1/2 oz Butterfinger Bars, cut into pieces

1/4 C. peanut butter, chunky

8 oz. cream cheese, softened

1 1/2 C. powdered sugar, unsifted

1 T. cocoa

3 T. evaporated milk
 
1 t. vanilla

1/2 t. salt

1 C. heavy cream, whipped

Peanuts, salted, chopped

Sweetened whipped cream

Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring.

Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool.

Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times.

Stiffly beat the room temperature egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream. Turn into cooled pastry shell and chill until firm.

Decorate with chopped peanuts and additional whipped cream if desired.