Ingredients
Equipment
Method
- Gently crush about 1 1/2 cups of chopped Butterfinger bars. Aim for a mix of fine crumbs and small chunks for delightful texture. This will be incorporated into our creamy filling.1 1/2 cups chopped Butterfinger candy bars
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the sweetened condensed milk, beating until well combined and no lumps remain.8 ounce cream cheese, 14 ounce sweetened condensed milk
- Stir in the creamy peanut butter and vanilla extract into the cream cheese mixture. Continue mixing until everything is thoroughly incorporated and you have a smooth, uniform batter.1/3 cup creamy peanut butter, 1 teaspoon vanilla extract
- Gently fold the whipped heavy whipping cream into the peanut butter and cream cheese mixture. Be careful not to overmix; you want to maintain the airiness of the whipped cream, which will give the pie its light and fluffy texture.1 cup heavy whipping cream
- Add the crushed Butterfinger candy bars (reserving about 1/2 cup for garnish) to the filling. Fold them in gently until evenly distributed throughout the creamy mixture.1 1/2 cups chopped Butterfinger candy bars
- Pour the prepared Butterfinger filling into the pre-baked chocolate crumb crust. Spread it evenly with a spatula, ensuring it reaches the edges of the crust.1 9-inch pre-baked chocolate crumb crust
- Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until the pie is firm and set. This chilling time is crucial for the pie to hold its shape.
- Before serving, drizzle the pie generously with chocolate syrup. Sprinkle the reserved chopped Butterfinger pieces over the top. For extra indulgence, you can also add chocolate shavings or a dollop of whipped cream. Slice and enjoy your amazing Butterfinger Pie Recipe!1 1/2 cups chopped Butterfinger candy bars, 1/2 cup chocolate syrup, additional chopped Butterfingers, chocolate shavings, dollop of whipped cream
Notes
Leftover pie should be stored covered tightly in the refrigerator for up to 3-4 days. Freeze for up to 1-2 months. Thaw in the refrigerator overnight. Do not reheat in the oven.
