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My butterfinger pie has turned into my favorite dessert for those times I want to wow people without much work. The smooth filling packed with crunchy candy chunks creates this amazing texture mix that makes everyone beg me for how I made it.
I whipped this up for my kid's birthday when our oven suddenly quit working, and everyone loved it so much that they now ask for it more than the complicated cakes I used to spend forever making.
What You'll Need
- Butterfingers: about 12.5 ounces smashed up – they give that special taste and awesome crunch throughout your pie
- Cream cheese: 8 ounces softened – this makes the silky smooth base so don't forget to let it warm up for easy stirring
- Cool Whip: 12 ounces – this makes everything fluffy and gives that dreamy mousse feeling – stick with the regular kind for best results
- Graham cracker crust: store-bought – the tasty base that holds everything together – grab a good one with thick edges so it doesn't fall apart
How To Put Together Your Butterfinger Pie
- Save Some Candy:
- Keep about 1/2 cup of crushed Butterfingers off to the side for topping. This gives your pie that pretty finish and extra crunch with every bite. Smash the candy bars while still wrapped to keep your kitchen clean.
- Mix Your Filling:
- Stir together the rest of your crushed Butterfingers with the softened cream cheese and Cool Whip in a big bowl. Mix well but carefully so it stays light and fluffy. Make sure you can't see any white cream cheese streaks.
- Put It Together:
- Dump the mixture into your graham cracker crust and use a flexible spatula to smooth the top into a nice mound. Sprinkle your saved crushed Butterfingers all over the top, putting a bit more in the middle to make it look nice.
- Let It Set:
- Put your pie in the fridge for at least 2 hours before eating. This waiting time really matters because it lets all the flavors blend together and helps the filling firm up so you can cut clean slices.
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What I love most about this dessert is how the Butterfingers get slightly soft in the creamy mix but still keep some of their crunch. It takes me back to this ice cream shop my grandpa would take me to when I was little that sold something similar but charged way too much for what we can now make at home so cheaply.
Prep Ahead And Storage Ideas
This Butterfinger pie actually tastes better after sitting in the fridge longer as the flavors mix together more. You can easily make it up to 2 days before serving. Just wrap it with plastic wrap after it sets, making sure the wrap doesn't touch the top of the pie. It'll stay good in your fridge for about 5 days, though the candy bits will get softer over time.
Easy Variations
While the basic recipe works great on its own, you can easily switch things up based on what you like or what's in your pantry. Try using different candy bars like Snickers, Heath bars, or Reese's instead of Butterfingers. For something lighter, go with reduced-fat cream cheese and light Cool Whip. You can also add a drizzle of melted chocolate, caramel, or peanut butter on top for extra flavor.
Serving Suggestions
This pie cuts best when it's really cold, so pull it from the fridge right before you're ready to eat. Use a sharp knife dipped in hot water and wiped off between slices for the neatest cuts. Add a spoonful of whipped cream, a scoop of vanilla ice cream, or some chocolate sauce on top to make it extra fancy. It goes really well with coffee, hot cocoa, or a cold glass of milk.
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Frequently Asked Questions
- → Can I make my own crust?
Of course! A homemade graham cracker crust adds a personal touch and extra flavor.
- → Can I swap out the Butterfinger candy?
Definitely! Crushed Reese's or Snickers work perfectly for a tasty twist.
- → How long should it chill before serving?
Leave it in the fridge for at least two hours so the pie can firm up nicely.
- → Can I prepare this dessert ahead?
Absolutely! Make it the night before and keep it chilled until you're ready to enjoy.
- → Is whipped cream an option instead of Cool Whip?
Yep! Homemade whipped cream works just as well and adds freshness.
- → Can this dessert be stored in the freezer?
Yes, you can freeze it! Just wrap it up securely, and it'll last up to two months. Let it thaw before digging in.