Butterfinger Pie
User Reviews
5.0
12 reviews
Excellent
Butterfinger Pie
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No-Bake Chocolate Peanut Butter Butterfinger Pie with a chocolate OREO crust, creamy peanut butter filling with Butterfinger candy bars, chocolate ganache, and topped with fresh whipped cream and Butterfinger. The best creamy Butterfinger pie recipe!
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Ingredients
OREO Cookie Crust:
- 24 Oreo sandwich cookies
- 6 Tablespoons melted butter
Creamy Peanut Butter Filling:
- 1 cup creamy peanut butter
- 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.
Equipments used:
Notes
- Can I use a Graham Cracker Crust?
- Absolutely! This pie is so versatile and you can use a chocolate cookie crust, a graham cracker crust, or even an all-butter pie crust.
- If you are looking for a graham cracker crust recipe, click HERE.
- Can I use low-fat cream cheese in this recipe?
- I always suggest using full-fat cream cheese in this recipe because of its creamy texture.
- You can prepare this pie several days ahead of time. You can keep it covered in the freezer or refrigerator.
- To store leftover pie, keep it covered in the refrigerator or freezer.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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