Description
Indulgent Butterfinger Pie brings sweet nostalgia with its creamy filling and crunchy candy bar layers. Chocolate graham cracker crust and silky peanut butter mousse create a delightful dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
Pie Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Topping and Garnish:
- 1 cup whipped cream
- 4–5 Butterfinger candy bars, crushed
- 2 tablespoons chocolate syrup
Instructions
- Preheat the oven to 350°F (175°C), preparing a foundation for a crisp graham cracker crust.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl, creating a cohesive mixture that will form the pie’s structural base.
- Press the crumb mixture firmly into a 9-inch pie dish, ensuring an even coverage across the bottom and sides to create a sturdy crust.
- Bake the crust for precisely 10 minutes, allowing it to develop a golden, slightly toasted appearance, then remove and let cool completely.
- In a large bowl, whip cream cheese and powdered sugar until achieving a silky, lump-free consistency that provides a smooth canvas for the filling.
- Separately whip heavy cream with vanilla extract until stiff peaks emerge, representing the airy foundation of the pie’s texture.
- Gently incorporate the whipped cream into the cream cheese mixture, maintaining the delicate airiness while creating a unified filling.
- Carefully fold crushed Butterfinger pieces throughout the cream mixture, distributing the candy’s signature crunch and flavor evenly.
- Transfer the filling into the cooled crust, using a spatula to create a smooth, even surface that showcases the pie’s elegant profile.
- Refrigerate the pie for a minimum of 4 hours, allowing the filling to set and flavors to meld together harmoniously.
- Just before serving, garnish with additional crushed Butterfinger fragments and optional dollops of whipped cream to enhance visual appeal and flavor complexity.
Notes
- Ensure graham cracker crust is packed tightly to prevent crumbling when slicing the pie.
- Crush Butterfinger bars while they’re slightly chilled to get more uniform pieces without turning them into powder.
- Use room temperature cream cheese for smoother mixing and preventing lumps in the filling.
- For a gluten-free version, swap graham cracker crust with gluten-free cookie crumbs like almond or coconut flour-based cookies.
- Freeze leftover pie slices individually wrapped for up to 2 weeks, maintaining texture and flavor.
- If cream doesn’t whip properly, chill the mixing bowl and whisk in the refrigerator for 15 minutes before whipping.
- For a lighter version, substitute half the cream cheese with Greek yogurt to reduce calories.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 175
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg