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This butterfinger pie has become my go-to dessert whenever I need something impressive with minimal effort. The combination of creamy filling studded with crunchy candy bar pieces creates an irresistible texture contrast that makes everyone ask for the recipe.
I first made this for my daughter's birthday when our oven unexpectedly broke, and it was such a hit that it's now requested more often than the fancy layer cakes I used to spend hours making.
Ingredients
- Butterfingers: approximately 12.5 ounces crushed these provide the signature flavor and wonderful textural contrast throughout the pie
- Cream cheese: 8 ounces at room temperature essential for creating the smooth creamy base make sure it's properly softened for easy mixing
- Cool Whip: 12 ounces this lightens the filling and creates that perfect mousse like texture look for the original variety for best results
- Graham cracker crust: pre made the perfect buttery vessel for your filling choose a high quality brand with a thick edge for stability
How To Make Butterfinger Pie
- Reserve Candy:
- Set aside about 1/2 cup of crushed Butterfingers for the topping. This ensures you'll have that beautiful garnish that gives visual appeal and extra crunch with each bite. Crush candy bars in their wrappers before opening to minimize mess.
- Create The Filling:
- Combine the remaining crushed Butterfingers with room temperature cream cheese and Cool Whip in a large bowl. Mix thoroughly but gently to maintain the light airy texture. The cream cheese should be completely incorporated with no white streaks remaining.
- Fill And Decorate:
- Pour the mixture into your graham cracker crust using a silicone spatula to smooth the top into an even dome. Sprinkle the reserved crushed Butterfingers evenly across the surface focusing slightly more toward the center for visual appeal.
- Chill Thoroughly:
- Refrigerate the pie for at least 2 hours before serving. This resting time is crucial as it allows the flavors to meld and the filling to set properly making for cleaner slices when serving.
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My favorite thing about this recipe is how the Butterfingers slowly soften into the creamy mixture while still maintaining some crunch. It reminds me of the ice cream parlor my grandfather would take me to as a child that served a similar dessert but charged a fortune for what we can now make at home for a fraction of the cost.
Make Ahead And Storage Tips
This Butterfinger pie actually improves with a longer chill time as the flavors continue to develop. You can safely make it up to 48 hours before serving. Cover with plastic wrap after the initial setting period making sure the wrap doesn't touch the surface of the pie. The pie will keep well in the refrigerator for up to 5 days though the candy pieces will gradually soften over time.
Easy Variations
While the classic recipe is perfect as is you can easily customize this pie to suit different tastes or what you have on hand. Try substituting other candy bars like Snickers Heath bars or Reese's Peanut Butter Cups for the Butterfingers. For a lighter version use light cream cheese and lite Cool Whip. You can also drizzle the finished pie with chocolate sauce caramel sauce or peanut butter for an extra layer of flavor.
Serving Suggestions
This pie slices best when very cold so remove it from the refrigerator just before serving. Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices. Serve with a dollop of whipped cream a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra special presentation. This dessert pairs wonderfully with coffee hot chocolate or a cold glass of milk.
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Frequently Asked Questions
- → Can I use homemade graham cracker crust?
Yes, you can substitute a store-bought crust with a homemade version for added flavor and freshness.
- → Can I use another candy instead of Butterfingers?
Absolutely! You can use other crushed candy bars like Reese's or Snickers for a different twist on this pie.
- → How long does this dessert need to chill?
This dessert should chill in the refrigerator for at least 2 hours to set properly.
- → Can I make this dessert ahead of time?
Yes! This dessert can be made the day before and stored in the refrigerator until ready to serve.
- → Can I use whipped cream instead of Cool Whip?
Certainly! If you prefer, you can substitute the Cool Whip with an equal amount of homemade whipped cream.
- → Can I freeze this pie?
Yes, this pie can be frozen. Just wrap it tightly and store in the freezer for up to 2 months. Thaw before serving.