Butterfinger Pie
User Reviews
5
Butterfinger Pie
Description
Butterfinger Pie starts with a crushed Oreo cookie crust combined with melted butter and baked briefly before cooling. The filling is made by whipping heavy cream to stiff peaks, then blending in sweetened condensed milk and vanilla extract. Chopped Butterfinger bars are folded into this mixture, which is poured into the chilled crust and frozen to firm up.
Once set, the pie is topped with another layer of whipped cream sweetened with powdered sugar and vanilla, then garnished with more chopped Butterfingers. The pie can be served shortly after topping for a softer texture or frozen longer for a firmer consistency. It combines the crunch and peanut butter-candy flavor of Butterfinger bars with a smooth, creamy base in a chocolate crust.
The pie should be stored in the freezer and can be made ahead to allow sufficient time for freezing. When thawed slightly in the refrigerator, it softens enough to slice without losing shape. This treat offers a rich and indulgent candy-flavored dessert option that highlights Butterfinger candy bars as the star ingredient.
Ingredients
Chocolate Crust
- 18 Oreo cookie finely crushed
- 3 tablespoons butter melted
Filling
- 1 cup heavy whipping cream
- 7 ounces sweetened condensed milk half of a 14 ounce can
- ½ teaspoon vanilla extract
- 8 nack sized Butterfinger bar chopped
Topping
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 nack sized Butterfinger bar chopped
Instructions
Chocolate Crust
- Combine crushed Oreo cookies and melted butter; press into a 9-inch pie pan. Bake at 375°F for 10 minutes.
- Cool completely. Place the crust in the freezer while you prepare the filling.
Filling
- Beat heavy cream until stiff peaks form. Add sweetened condensed milk and vanilla and beat until smooth. Fold in chopped Butterfingers.
- Pour filling into the crust and freeze for 4-6 hours.
Topping
- Beat heavy cream until stiff peaks form. Beat in powdered sugar and vanilla. Spread over frozen pie. Top with the chopped Butterfinger bars.
- Serve it right after adding the cream topping and have it slightly soft, or freeze it longer and have the whole thing frozen together.
Notes
- Serve the pie right after adding the whipped cream topping for a soft texture, or freeze longer for a firmer pie.
- This pie requires several hours in the freezer to set properly; plan to make it well in advance.
- Store leftovers in the refrigerator for about 5 days if a softer filling is preferred.
- For longer storage, wrap tightly with plastic wrap and foil and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 101mg | 34% |
| Sodium | 219mg | 9% |
| Potassium | 194mg | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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