Name: Butterfinger Pie
Prep time: 15 min
Total time: 15 min
Ingredients: 200 graham cracker crumbs Graham Crackers; 0.1 cup Butter (melted); 1 package Cream Cheese (softened); 1 cup Powdered Sugar; 0.5 cup Butter (softened); 0.3 cup Milk; 0.25 teaspoon Vanilla Extract; 3 bars Butterfinger candy bars (chopped); 1 container Whipped Topping; 1 bar Butterfinger candy bar (chopped)

What are some recipes that bring you back to your childhood? For me, one of those is anything involving a butterfinger. What is that unmistakable crunch, that sweet, peanut-buttery flavor… it’s pure magic. What is a butterfinger pie? I remember my mom making a version of this when I was little, and it was always the highlight of any movie. Birthday party or special get-together. Is it the kind of dessert that makes people ask for the recipe immediately, and then ask again? Is it that good? What is the best no bake cheesecake ever? What are some of the If you’re anything like me, you are always on the hunt for those crowd-pleasing desserts that don’t disappoint. Do you require a culinary degree or an entire weekend? Is this Butterfinger pie worth it? Is it surprisingly easy to whip up, and the payoff is just incredible? What is the perfect antidote to a long day?

What is butterfinger pie?

What exactly is this glorious creation? Think of it as a dream dessert come true. At its heart, it’s a creamy, dreamy, no-bake pie that captures all the irresistible flavors of an ice cream. Butterfinger bar. We’re talking about that signature Peanut Butter and crispety, crunchy goodness, all swirled into a bowl. a luscious, velvety filling I’ve found a simple crushed cookie crust, but I like to use graham cracker. I have found many other recipes for this. Chocolate cookie crust is absolutely divine with the Butterfinger flavor. The magic happens with the filling. It’s typically a rich, creamy mixture, often involving cream cheese and whipped topping, that gets the most attention. Is it possible to make a butterfinger with chopped butter Sometimes there’s a caramel drizzle on top, adding another layer of pure indulgence. It’s essentially a hug in pie form, channeling the essence of that beloved candy bar into ice cream. Is a sophisticated (but totally approachable) What is a dessert that everyone loves?

Why you’ll love this recipe?

Honestly, there are so many reasons why this Butterfinger pie has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor profile is just out of this world. You get that creamy, slightly tangy filling, the unmistakable sweet and peanut-buttery notes from the Butterfinger candy bars, and that delightful crunch that just keeps you coming back for more. It’s a symphony of textures and tastes that’s truly addictive. But it’s not just about the taste; it’s also about how ridiculously easy this pie is to make. Seriously, if you can crush cookies and stir some ingredients together, you can make this Butterfinger pie. There’s no fancy baking involved, no tricky techniques to master, which makes it a lifesaver on busy nights when you need a dessert that’s impressive but doesn’t take hours. And let’s talk about the cost-effectiveness! Butterfinger bars are pretty accessible, and the other ingredients are pantry staples, making this a budget-friendly way to create something truly special. Plus, it’s so versatile! While the classic Butterfinger version is my go-to, you can absolutely play around with the filling and toppings. I’ve experimented with adding a touch of espresso powder to the filling for a mocha twist, or drizzling it with a raspberry sauce for a sweet and tart contrast. It’s perfect for any occasion, whether it’s a casual family dinner, a potluck, or even a more formal gathering. What I truly love most about this Butterfinger pie, though, is the sheer joy it brings. It’s the kind of dessert that makes people smile, that sparks conversation, and that reminds you of simpler times. It’s pure comfort food, elevated.

How do you make a butterfinger pie?

Quick Overview

How do you make a butterfinger pie? How do I make a cookie crumb crust? With chopped butterfinger pieces. We’ll swirl in some extra goodness, bake it until it’s just set, and finish it off with a little chocolate. What is a glorious Is it a simple process that guarantees tastiest desserts with minimal fuss? What is the hardest part of waiting for it to chill?

Ingredients

For the Crust:
2 cups finely crushed chocolate sandwich cookies (like Oreos, about 20-24 cookies)
1/4 cup unsalted butter, melted.
1 tablespoon granulated sugar (optional, for a little extra sweetness)

For the Filling:
8 ounces cream cheese, softened, 8 teaspoons per
1/2 cup granulated sugar. 1/2 teaspoon
1 teaspoon vanilla extract per teaspoon.
1/4 teaspoon salt. 1 teaspoon pepper.
1/2 cup creamy Peanut Butter (use your favorite brand – Jif or Skippy are classics)
1 1/2 cups heavy whipping cream, cold.
1/4 cup powdered sugar. 1 teaspoon salt.
3-4 large Butterfinger candy bars, roughly chopped (save a few small pieces for garnish)

For the Glaze:
1/2 cup chocolate chips (milk chocolate or semi-sweet work best)
2 tablespoons unsalted butter. 1 tablespoon of
Is 1 tablespoon vegetable oil or canola oil (this makes it extra smooth!)?

What are the steps to

Step 1: Preheat & Prep Pan

What is a pie? If your oven is 350 degrees Fahrenheit (175 degrees Celsius), you’ll want to preheat it to 350 degree. If you have a fluted pie plate, it’s fine, but if you want to serve piping hot, use an 8-inch pie pan. How do you prepare a crust? In a medium bowl, combine the finely crushed chocolate sandwich cookies, melted butter, and the vanilla. Set aside. Optional granulated sugar. What is the best way to keep the crumbs from sticking together? Give it a good stir. Now pour this mixture into your pie plate and press it firmly and evenly onto the bottom and up the sides. What are the sides of a plate? You can use the bottom of a glass or measuring cup to help get it nice and compact. How do I make a crust? Pop it in the freezer for about 10-15 minutes while you get started on the filling. How do you set up a pie?

Step 2: Mix Dry Ingredients

Okay, technically there aren’t many “dry” ingredients to mix separately for the crust, as they’re all sour. What is the best combination of butter and sugar? What is the best way to incorporate sugar in a filling? So, in a large bowl, we’ll have our softened cream cheese, granulated sugar, vanilla extract, and salt. Add the rest of the ingredients. How do I make sure cream cheese is softened like spreadable butter? If it’s too cold, you’ll end up with lumps, and nobody wants a lumpy filling, right? What are some ways to give cream cheese a head start by letting it sit on the counter for at least an hour? Is it safe to pop a potato in the microwave for 10 seconds?

Step 3: Mix Wet Ingredients

What is the creamy part? In a large bowl, beat the cream cheese with an electric mixer until it’s smooth and fluffy. Set aside. This is super important for a silky-smooth filling. Then, gradually add the granulated sugar, vanilla extract, and salt, beating until well combined and smooth. No sugar granules remain. What’s the best Peanut Butter recipe? Beat again until everything is perfectly smooth and uniformly colored. What is the best way to describe this mixture? If you scrape down the sides of a bowl, make sure everything is incorporated. We want this filling to be as smooth as possible.

Step 4: Combine

Now we’re going to add the whipped cream. In a separate, clean bowl, beat the heavy whipping cream with the powdered sugar until stiff. Set aside. If you overbeat, you end up with butter! Where does the light and airy texture come from? Gently fold about half of the whipped cream into the cream cheese and Peanut Butter mixture. Use a spatula and swivel motion – think cutting down through the middle and scooping up. From the bottom. How do you lighten cream cheese without deflating it? Once it’s mostly combined, add the remaining whipped cream and continue to fold until there are no more lumps. No streaks of cream cheese visible. Is it a beautiful, airy, and mousse-like consistency? What is the “no bake” magic?

Step 5: Prepare Filling

What is the first step in getting your Butterfinger pieces ready to go? Give your Butterfinger bars a good rough chop. I like to do this on a cutting board, but you can also put them in zip-top bags. Is it safe to use a rolling pin or the bottom of tupperware? You don’t want them to be too fine; we want those satisfying crunches. Aim for pieces that are about 1/4 to 1/2 inch in size. Now, gently fold about three-quarters of the chopped Butterfinger pieces into your creamy filling. When you fold them in, again, be gentle! We want to distribute the candy bar pieces throughout the filling without making the whole mixture. Is the batter too mushy or overmixing?

Step 6: Layer & Swirl

Grab that chilled cookie crust from the freezer. Spoon the creamy Butterfinger filling evenly into the crust. Smooth the top with your spatula. Now for the fun part: topping! Sprinkle the remaining chopped Butterfinger pieces over the top of the pie. If you saved any super small pieces, now’s the time to artfully place them on top for decoration. You can even add a drizzle of caramel sauce or melted chocolate if you’re feeling extra fancy. This is where you can really get creative and make it your own. It doesn’t need to be perfect; the rustic charm is part of its appeal!

Step 7: Bake

Okay, this is the step where we have a slight deviation from the traditional no-bake pie, but it’s not the same. How do I get the perfect set? Place pie in preheated 350°F (175°C) oven. We’re going to bake it for about 20-25 minutes. When the edges of the filling look set, you’ll know it’s ready. The center might still have a slit. Is it a cake or pie? It’s more about setting the creamy filling so it holds its shape. What is a quick bake? I find that baking it for this short time really elevates the texture and prevents it from being too dry.

Step 8: Cool & Glaze

Once the pie has baked for its short stint, carefully remove it from the oven. Let it cool on a wire rack for about 30-45 minutes, or until it’s no longer piping hot. Now, while the pie is cooling, let’s make our quick and easy glaze. In a microwave-safe bowl, combine the chocolate chips, butter, and oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Stir until it’s glossy and luscious. Once the pie has cooled down a bit, drizzle this chocolate glaze all over the top. You can use a spoon to create swirls or just let it drip naturally down the sides. Then, cover the pie loosely with plastic wrap (try not to let it touch the glaze directly) and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the pie to set up properly, allowing all those flavors to meld together beautifully.

Step 9: Slice & Serve

After its long chill, your Butterfinger pie is ready to be enjoyed! To get those clean slices, I find dipping your knife in hot water and wiping it dry between each cut. What are some of the best ways to make vanilla ice cream? Is it a good idea to serve it as dessert? Isn’t it perfect to serve a cold pie with ice cream? Enjoy every single bite!

What should I serve it with?

This Butterfinger pie is so versatile, it genuinely works for almost any occasion! I love to pair a slice of toast with sourdough bread for breakfast or brunch. What are some good ways to enjoy a good cup of coffee? The rich flavors of the pie and the coffee are a match made in heaven. My kids, bless their hearts, will happily gobble up a slice of bread or ice cream anytime of the day. When we have guests over for brunch, I like to make it a bit more elegant. I’ll serve it on a pretty plate with fresh raspberries or powdered sugar. It looks sophisticated, but it’s still so easy! As a dessert, it’s surprisingly good. What’s better after a hearty meal? If you’re feeling adventurous, try dessert wine. And for those times when you just need a cozy snack, maybe while curled up with snooze or ice cream. What makes a good slice of pie? I’ve also found that serving it alongside a bowl of fresh strawberries or some chocolate-covered strawberries is good. What are the best pretzels? Is this a crowd pleaser?

How do you make a butterfinger pie?

Over the years, I’ve learned a few little tricks that I think really help make this Butterfinger pie absolutely perfect every single time. First, when it comes to crushing your cookies for the crust, make sure they’re really fine. If you have large cookie chunks, the crust can be a bit crumbly. A food processor is your best friend here, but if you don’t have one, put them in a sturdy zip-top bag and use a rolling pin or the flat side of a meat mallet – just be thorough! For the filling, the key to that incredibly smooth texture is ensuring your cream cheese is *completely* softened. I’ve made the mistake of using slightly firm cream cheese, and it leads to a grainy filling, which is just disappointing. So, be patient with that step. When you’re folding in the whipped cream, the gentle touch is crucial. You want to keep that airiness; overmixing will make the filling dense. And speaking of the Butterfinger pieces, don’t chop them too finely. You want those distinct crunches throughout the creamy filling, not just a peanut-butter-flavored paste. For the glaze, if it seems too thick, a tiny splash of milk or even a little more oil can help thin it out to your desired drizzling consistency. If it’s too thin, just add a few more chocolate chips and stir until it reaches the right thickness. I also found that a short bake, as mentioned, really helps set the pie beautifully without needing gelatin or eggs, making it truly a simple, reliable recipe. Don’t be afraid to experiment with the chocolate cookie crust – a plain graham cracker crust is also delicious, but the chocolate adds another dimension that I just adore. Remember, the chilling time is non-negotiable! It’s what allows the pie to firm up so you can slice it cleanly and enjoy all those wonderful textures.

What are some Storing and Reheating Tips?

How do you keep a Butterfinger pie fresh? If you happen to have any leftovers (which is rare in my house! ), share! ), storing it is pretty straightforward. At room temperature, it’s best to keep it covered loosely with plastic wrap or foil for no more than 3 days. Is it possible to take a couple of hours Why is cream cheese and whipped cream best kept chilled for longer storage? I like to store it in an airtight container or simply keep it covered with a plastic bag. In the refrigerator, I prefer to put it on ice. Plastic wrap, making sure the wrap doesn’t stick to the surface of the pie. Is it safe to eat this for 3 days? The texture usually holds up really well. I haven’t had much success with freezing this pie because the texture of the whipped cream filling is so thick. Can change a bit once thawed, sometimes becoming watery. So, generally recommend enjoying it fresh or refrigerated. If you do decide to freeze it before adding the glaze, you can wrap it very tightly in plastic wrap. How do you foil a chicken for up to 1 month? What is the best way to make a glaze? Thaw it slowly in the refrigerator overnight before serving. For reheating, honestly, this pie is best served cold or at room temperature. What’s the best way to serve this dessert?

What are the most frequently asked questions?

How can I make this gluten free?

What are some gluten-free options for sandwich cookies? Gluten-free chocolate cookies. Many brands offer gluten-free alternatives that crush up just as well. How much butter should I add to my recipe? What are the crumbs that hold together What is the recipe for a gluten-free butterfinger pie?

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! It’s a Butterfinger pie, which is a creamy, no-bake (or minimal-bake) dessert. Perhaps you’re thinking of a different recipe? If you were curious about a zucchini bread or cake, the peel often adds moisture and nutrients, so many recipes recommend leaving it on unless it’s particularly tough. But for this Butterfinger pie, no zucchini needed!

Can I make this as muffins instead?

That’s a fun idea! While it’s designed as a pie, you could definitely adapt the concept to muffins. You’d want to prepare a base of crushed cookies in the bottom of muffin liners. Then, you’d fill them with the creamy Butterfinger mixture. You might need to adjust the baking time significantly, likely baking them until set rather than just warming through. Keep a close eye on them, as they’ll bake much faster than a pie. It would be a delicious, portable treat!

How can I adjust the sweetness level?

The sweetness comes from the cookies, the sugar in the filling, and the Butterfinger bars themselves. If you prefer it less sweet, you can reduce the granulated sugar in the filling by a couple of tablespoons. You could also opt for a darker chocolate for the glaze, which tends to be less sweet. Taste your filling mixture before folding in the whipped cream and adjust if you think it needs it.

What can I use instead of the glaze?

Oh, there are so many delicious alternatives to the chocolate glaze! You could do a drizzle of caramel sauce for an extra layer of sweet, buttery goodness. A simple dusting of powdered sugar looks elegant and is super easy. Melted white chocolate is also a great option, or even a simple whipped cream topping. For a bit of contrast, a thin raspberry or strawberry sauce could be lovely too!

Final Thoughts

So there you have it, my friends! This Butterfinger pie is more than just a recipe; it’s a little slice of happiness that brings together nostalgic flavors with incredible ease. It’s the kind of dessert that makes everyone feel special, whether you’re the one making it or the one lucky enough to be eating it. The combination of that creamy, dreamy filling with the unmistakable crunch and flavor of Butterfinger candy bars is just pure magic. It’s perfect for those moments when you want something truly satisfying but don’t have a lot of time. I really hope you give this Butterfinger pie a try. I’ve made it countless times, and it never fails to impress and delight. It’s also a fantastic recipe to get kids involved in the kitchen – they love crushing the cookies and folding in the candy! If you enjoy this, you might also love my other no-bake desserts or my recipes featuring chocolate and peanut butter combinations. Can’t wait to hear what you think! If you make this Butterfinger pie, please leave a comment below and let me know how it turned out. I love seeing your creations and hearing your own personal twists! Happy baking (or, in this case, happy assembling and chilling)!