Butterfinger Pie

When I think of indulgent desserts, the first thing that comes to mind is my beloved Butterfinger Pie. This treat has a way of transforming any ordinary day into a special occasion. I remember the first time I made it; I was hosting a small gathering and wanted to impress my friends with something that would make their taste buds dance. As I whipped together the ingredients, the irresistible aroma of sweetened cream and buttery chocolate filled my kitchen, creating a warm and inviting atmosphere.

As I carefully layered the rich filling into a crumbly crust of crushed Oreos, I couldn’t help but feel a sense of excitement. The combination of creamy peanut butter, crunchy Butterfinger bits, and luscious chocolate ganache was too tempting to resist. Not only did it look stunning when I served it, but every bite was a heavenly mix of textures and flavors. It quickly became a favorite among my family and friends, and now, it’s a staple for parties and celebrations.

This Butterfinger Pie is more than just a dessert; it’s a delightful experience that brings people together. Whether it’s a birthday party, a holiday gathering, or simply a cozy night in, this pie never fails to impress. It’s the kind of dessert that not only satisfies a sweet craving but also creates lasting memories. So, if you’re looking for a show-stopping dessert that’s easy to make and absolutely delicious, you’ve found it in this Butterfinger Pie!

Ingredient List for Butterfinger Pie

The ingredients for this Butterfinger Pie are a perfect blend of flavors and textures that create a delicious dessert. From the crunchy crust to the creamy filling, each component plays a crucial role in the overall harmony of this treat. Here’s a brief overview of the key players in this recipe:

• 24 Oreos with filling: The base of our pie, these provide a rich, chocolaty flavor and a crispy texture that complements the creamy filling.
• 5 tablespoons unsalted butter, melted: This helps bind the Oreo crumbs together, creating a sturdy crust.
• 1 teaspoon unflavored gelatin: Essential for stabilizing the filling without the need for whipped topping.
• 1 1/2 tablespoons water: Used to dissolve the gelatin.
• 1 cup heavy cream: Whipped to fluffy perfection, it adds a light texture to the filling.
• 1 teaspoon vanilla extract: Enhances the overall flavor, making it even more delicious.
• 8 ounces cream cheese, very soft: Provides a rich and creamy base for the filling.
• 1 cup powdered sugar: Sweetens the filling and contributes to its smooth texture.
• 3/4 cup creamy conventional peanut butter: Adds a nutty flavor that pairs beautifully with chocolate.
• 8 ounces chopped Butterfingers: The star of this pie, these candy bars add crunch and a unique flavor.
• 8 oz. semisweet baking chocolate, chopped: Used for the chocolate ganache that tops the pie.
• 2 tablespoons corn syrup: Keeps the ganache smooth and shiny.
• 2/3 cup heavy cream: For the ganache, adding richness and depth to the flavor.

Putting Together Butterfinger Pie

Making this Butterfinger Pie is a straightforward process that will fill your kitchen with delightful aromas. Follow these simple steps to create a dessert that’s sure to impress!

1. Start by preheating your oven to 325 degrees F. This is crucial for getting a perfectly baked crust. Grease only the sides of a 9-inch springform pan, avoiding the bottom if you’re using a pie plate.
2. In a food processor, combine the Oreos and butter. Process until finely ground, or if you prefer, crush the cookies in a bowl using a rolling pin. The mixture should be crumbly but hold together when pressed.
3. Pour the crushed cookie mixture into your prepared pan. Use the bottom of a measuring cup or a glass to firmly press the crumbs into the bottom and up the sides if you’re using a pie plate. This creates a sturdy crust that will hold your filling.
4. Once you’ve shaped your crust, bake it in the oven for 10 to 12 minutes. You’ll know it’s done when it’s slightly firm to the touch. Remove it from the oven and let it cool on a wire rack completely.
5. While the crust is cooling, prepare the gelatin. In a microwave-safe bowl, add the gelatin and pour the water over it. Let it sit for five minutes, then microwave for just 10 seconds. Stir until fully dissolved and set aside.
6. In a medium mixing bowl, whip 1 cup of heavy cream and vanilla extract with an electric mixer until soft peaks form. You want it fluffy but not too stiff at this point.
7. Turn the mixer to low and slowly pour the dissolved gelatin mixture into the whipped cream. Mix until combined, then increase the speed to medium and continue mixing until you achieve stiff peaks.
8. In a separate large mixing bowl, beat the cream cheese, powdered sugar, and peanut butter together on medium-low speed until combined. Increase speed to medium-high and beat for about 2 minutes until the mixture is light and fluffy.
9. Gently fold the whipped cream and the chopped Butterfingers into the peanut butter mixture until everything is evenly combined. You want to keep that lovely fluffiness!
10. Pour the filling into the cooled crust, smoothing it out with a spatula. Cover and place it in the freezer while you make the ganache.
11. For the ganache, combine the remaining heavy cream and corn syrup in a microwave-safe bowl. Microwave until just boiling, about 2 minutes. Remove from the microwave and add the chopped chocolate. Let it sit for 3 minutes, then whisk until smooth and glossy.
12. Let the ganache cool slightly, then pour it over the top of the pie, spreading it to the edges. Sprinkle additional crushed Butterfingers on top for a decorative touch.
13. Cover the pie and chill it in the refrigerator for at least 5 hours before serving. If you’ve frozen it, let it sit at room temperature for about 20 minutes before slicing for the cleanest cut.
14. For the best slices, use a hot knife. You can run it under hot water or dip it in a glass of hot water before each cut. Wipe the knife clean after each slice to maintain a beautiful finish.

How to Switch It Up

If you’re interested in trying something new with your Butterfinger Pie, here are some tips to switch it up and personalize your dessert:

• Flavor Variations: Try adding different types of candy bars like Snickers or Milky Way for a unique twist on the filling.
• Different Crusts: Instead of an Oreo crust, experiment with a graham cracker crust or even a chocolate cookie crust for varied flavors.
• Nut Toppings: Add chopped nuts like pecans or walnuts on top for extra crunch and flavor.
• Chocolate Drizzle: Drizzle melted chocolate on top of the pie before serving for a beautiful presentation and additional chocolatey goodness.
• Mini Versions: Create individual mini pies by using muffin tins for a fun, shareable treat.

Serving This Butterfinger Pie

When it comes to serving this Butterfinger Pie, the possibilities are endless! Here are some ideas to enhance your dessert experience:

• Chilled Slices: Serve slices chilled for the best flavor and texture. This pie is incredibly refreshing on warm days.
• Garnishes: Top each slice with additional crushed Butterfingers or a dollop of whipped cream for an extra special touch.
• Pair with Coffee: A slice of this pie goes wonderfully with a cup of coffee, making it a perfect treat for brunch or afternoon tea.
• Seasonal Servings: This pie is perfect for any occasion, from birthdays to holidays. You can even decorate it accordingly for special events.
• Storage Tips: Keep leftovers covered in the refrigerator for up to 4 days, or freeze for up to 2 months.
• Gatherings: This pie is an excellent choice for potlucks or gatherings, as it’s sure to be a hit with everyone!

FAQ

Conclusion

The Butterfinger Pie stands out as a decadent dessert that combines rich flavors and delightful textures in every bite. It’s a treat that not only satisfies your sweet tooth but also brings joy to the gatherings you share with family and friends. I encourage you to give this recipe a try; you won’t regret it! Your loved ones will be amazed at your baking prowess, and you’ll create memories that will last a lifetime.

Butterfinger Pie

The ultimate indulgence, this Butterfinger Pie is a creamy, crunchy dessert that will satisfy your sweet tooth. With layers of chocolate, peanut butter, and whipped cream, it’s the perfect showstopper for any occasion. Make it tonight and impress your friends!

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 10 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 24 pieces Oreos with filling
• 5 tablespoons unsalted butter, melted
• 1 teaspoon unflavored gelatin see notes
• 1.5 tablespoons water
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, very soft
• 1 cup powdered sugar
• 0.75 cup creamy conventional peanut butter
• 8 ounces chopped Butterfingers plus more for the topping
• 8 ounces semisweet baking chocolate, chopped
• 2 tablespoons corn syrup
• 2/3 cup heavy cream

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. Preheat oven to 325 degrees F. Grease the sides only of a 9-inch springform pan (don’t grease pie plate if using).
2. Add the Oreos and butter to a food processor and process until finely ground (or crush with a rolling pin then mix with butter in a bowl).
3. Pour the crumbs into the springform pan or pie plate and use the bottom of a measuring cup or glass to firmly press the crumbs into the bottom. If using a pie plate, also press the crumbs up the sides.
4. Bake at 325 for 10 to 12 minutes. Transfer to a wire rack and cool completely.
5. Add the unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Microwave for 10 seconds. Stir the mixture, then set aside. Immediately proceed with the next step.
6. Add 1 cup heavy cream and vanilla extract to a medium mixing bowl. Whip using an electric hand mixer until soft peaks form (the whipped cream folds over when you lift the beaters out of the bowl).
7. Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form (the whipped cream stands straight up and doesn’t fold over when you lift the beaters out of the bowl).
8. In a separate large mixing bowl, using the same beaters (no need to clean), beat the cream cheese, powdered sugar and peanut butter on medium-low until combined. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
9. Add the whipped cream and the Butterfingers to the peanut butter mixture and fold until evenly combined.
10. Pour the mixture into the prepared pan and freeze while you make the ganache.
11. Add the heavy cream and corn syrup to a large microwave safe bowl. Microwave until just boiling, about 2 minutes. Remove from microwave and add chopped chocolate. Let stand 3 minutes, then whisk vigorously until ganache is melted and smooth.
12. Let the ganache cool to warm, then pour it over the top of the pie and spread it to edges. Sprinkle the top with desired amount of crushed Butterfingers.
13. Cover and chill the pie in the refrigerator for at least 5 hours before serving (then slice and serve immediately because it will soften) or freeze for at least 2 hours. If frozen, let the pie sit at room temperature for 20 minutes or so to soften up a bit before serving.
14. Use a hot knife to slice the pie for the cleanest slices. You can either run the knife under hot water or fill a large glass with hot water, then dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat.

Notes

• Tip 1: Using unflavored gelatin gives your pie a light and creamy texture without turning it soft and weepy.
• Tip 2: Use creamy conventional peanut butter for the smoothest filling.
• Tip 3: Baking chocolate creates a silky ganache, avoiding issues of separation with chocolate chips.
• Tip 4: Corn syrup keeps the ganache shiny and pliable; omit it only if necessary.
• Tip 5: For storage, keep your pie in the fridge for up to 4 days or freeze for up to 2 months.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.