Butterfinger Pie
User Reviews
5
Butterfinger Pie
Description
This Butterfinger Pie begins with a crust made from crushed Oreo cookies and butter, pressed into a pan and chilled. The filling is a whipped blend of creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract, folded together with whipped heavy cream and chopped Butterfinger candy bars for added crunch and flavor. The pie is chilled to set before being topped with a warm, silky chocolate ganache made from semi-sweet chocolate and cream.
The pie pairs well with coffee or milk and can be served as a dessert for special occasions or gatherings where a rich, creamy texture and candy bar flavor are desired. The combination of peanut butter and chocolate creates a classic flavor profile, enhanced by the Oreo crust's crispness.
The recipe is versatile with crust options such as graham cracker or all-butter pie crust. Use full-fat cream cheese for the best creamy texture. The pie can be made in advance and stored covered in the refrigerator or freezer, with leftovers storing well in either to maintain freshness.
Ingredients
OREO Cookie Crust:
- 24 Oreo sandwich cookies
- 6 Tablespoons butter melted
Creamy Peanut Butter Filling:
- 1 cup peanut butter creamy
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped)
- 8 ounces Butterfinger candy bars (chopped)
Chocolate Ganache:
- 8 ounces semi-sweet chocolate
- 1/2 cup heavy cream if using milk chocolate, use 1/3 cup of cream
Garnish:
- 8 ounces Butterfinger candy bars
Instructions
OREO CRUST:
- Start by making the OREO cookie crust by pulsing the OREO cookies and melted butter in a food processor. Press into a 9-inch pie plate. You can also use a springform pan if you would like to remove it easily from the pan. Place in freezer while you make the filling.
Peanut Butter Filling:
- Make the peanut butter filling by whipping together softened cream cheese and creamy peanut butter for 5 minutes until it is fluffy and creamy. Add powdered sugar and vanilla.
- In another bowl, whip the heavy cream until stiff peaks form. Once it is whipped, fold or mix into the peanut butter filling, making sure not to overmix and deflate the whipped cream. Fold in chopped Butterfinger candy bars.
- Pour into chilled pie crust or place in the freezer to chill for at least 25-30 minutes. It is important to let it harden before pouring the warm chocolate ganache on top.
- Make the chocolate ganache by melting chocolate and heavy cream in a microwave-safe bowl. Pour the ganache over chilled peanut butter filling and place it back in the freezer to allow the ganache to set.
- Top with chopped Butterfinger Candy Bars all over the pie. Keep chilled until ready to serve. Cut into slices.
Notes
- This pie crust can be substituted with graham cracker or all-butter pie crust based on preference.
- Full-fat cream cheese is recommended to achieve the best creamy texture.
- Prepare the pie ahead of time and store covered in the refrigerator or freezer to maintain freshness.
- Leftover pie should be kept covered in the refrigerator or freezer for optimal storage.
User Reviews
Overall Rating
5
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