Description
Butterfinger Pie is a decadent dessert featuring a creamy filling with crushed Butterfinger candy bars, set in a buttery graham cracker crust. This no-bake pie is topped with extra Butterfinger crumbles and whipped cream, making it a perfect sweet treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars (about 4–5 bars)
For Topping:
- 1/2 cup crushed Butterfinger candy bars
- Whipped cream (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Fold in the crushed Butterfinger candy bars.
- Spoon the filling into the cooled crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, sprinkle the top with additional crushed Butterfinger candy bars and add whipped cream if desired.
Notes
For an extra touch, drizzle some chocolate syrup over the top before serving. This pie is perfect for parties and special occasions!
- Prep Time: 15 minutes
- Cook Time: 10 minutes