Butterfinger Pie

This decadent Butterfinger Pie is made with a Butterfinger cookie crust and a Butterfinger cream cheese filling. The BEST Butterfinger Pie you will ever have! If you love pies don’t miss my Piggy Pie Dessert and Peanut Butter Pie!Butterfinger Pie RecipeThis recipe is unique in that I made a Butterfinger Cookie Crust instead of a traditional pie crust. It absolutely does magical things to this pie! The rich cookie base paired with the creamy peanut butter and Butterfinger cream cheese filling is not only a flavor explosion but a food texture adventure. Chewy, creamy, crunchy all at once!This recipe is a small one in that it will fit in a 7-inch round pie pan. If you happen to have an 8-inch or 9-inch pan you can use those easily, just don’t put as much cookie dough up the sides of the pan.How to Make Butterfinger PieThis easy Butterfinger Pie just takes a few simple ingredients to put together. Start with the cookie crust:ButterSugarEggFlourSaltButterfinger piecesWhile that is baking grab the ingredients for your filling:Cream CheesePeanut ButterWhipped Topping (I prefer cool whip)Butterfinger pieces Butterfinger Pie DirectionsFor the cookie:Preheat oven to 350°F degrees.In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.With the mixer on low, gradually add in flour and salt.Stir in Butterfinger pieces by hand. The dough will be very thick.Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.Bake for 10-12 minutes at 350°F or until lightly browned. Remove from the oven. If the cookie has puffed up at all, use a kitchen glass to evenly press it down immediately out of the oven. Let sit for at least 30 min. before adding the filling. (Cookie should be room temperature, not warm.)For the filling:In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter with an electric mixer until smooth.Stir in 1 cup roughly chopped Butterfinger.Remove bowl from mixer and carefully fold in whipped topping by hand.Spread mixture into pie crust. Optional- Cover with more whipped topping. Sprinkle remaining Butterfinger over top.Refrigerate for at least 1 hour before serving.This recipe serves 8 and stays fresh in the refrigerator for about 2 days.How to Double this RecipeIf you would like to double the filling for a mile-high Butterfinger pie, simply use a 9-inch pan and make sure the cookie crust only covers the bottom of the pan, not up the sides.Love this dessert? Check out these delicious recipes:Brownie Peanut Butter DessertNo Bake Oreo CheesecakePeanut Butter Oreo DessertBetter Than Sex PieThis decadent Butterfinger Pie is made with a Butterfinger cookie crust and a Butterfinger cream cheese filling. The BEST Butterfinger Pie you will ever have! Course: Dessert Cuisine: American Keyword: Butterfinger Pie Servings: 8 Author: Amanda RettkeButterfinger Cookie Crust 1/4 c (58g) butter room temperature 1/2 c (115g) granulated sugar 1 egg room temperature 1 c (128g) all-purpose flour 1/4 tsp. salt 4 mini Butterfinger bars choppedButterfinger Filling 4 oz cream cheese room temperature 1/3 c (88g) creamy peanut butter 8 oz whipped topping 1 c chopped Butterfinger pieces reserve some for toppingButterfinger Cookie CrustPreheat oven to 350°F degrees.In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.With the mixer on low, gradually add in flour and salt.Stir in Butterfinger pieces by hand. The dough will be very thick.Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.Bake for 10-12 minutes at 350°F or until lightly browned. Remove from oven. If the cookie has puffed up at all, use a kitchen glass to evenly press it down immediately out of the oven. Let sit for at least 30 min. before adding filling. (Cookie should be room temperature, not warm.)Butterfinger FillingIn the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter with electric mixer until smooth.Stir in 1 cup roughly chopped Butterfinger.Remove bowl from mixer and carefully fold in whipped topping by hand.Spread mixture into pie crust. Optional- Cover with more whipped topping. Sprinkle remaining Butterfinger over top.Refrigerate for at least 1 hour before serving.Did You Make This Recipe?Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

You may also like...

Leave a Reply

%d bloggers like this: