Butterfinger Pie (Print Version)
# Ingredients:
01 -
15 Oreos.
02 -
2 cups full-fat cream for whipping.
03 -
3 cups cold milk, straight from the fridge.
04 -
6.8 ounces instant vanilla dessert mix (two packs, 3.4 ounces each).
05 -
8 ounces of crunchy Butterfinger Bits, split to use separately.
06 -
1 teaspoon real vanilla essence.
07 -
3 tablespoons melted butter.
08 -
2 tablespoons icing sugar.
# Instructions:
01 -
Crush the Oreos into tiny crumbs using a food processor. Mix in the melted butter, then press it firmly into your deep 9-inch pie dish. Put it aside for now.
02 -
Using a hand or stand mixer (with a whisk attachment), beat the heavy cream along with vanilla until it turns into stiff peaks. Put half of it in another bowl and save it for later.
03 -
Mix icing sugar into the half of the whipped cream that you set aside earlier. Save this mix as well.
04 -
Take a big bowl and whisk together the cold milk with the instant vanilla mix. Stir until it’s completely creamy and thick.
05 -
Keep half a cup of Butterfinger Bits on the side for your topping, and mix the rest into the pudding mixture.
06 -
Blend the unsweetened whipped cream carefully into the pudding and candy mixture until everything looks even.
07 -
Pour the pudding-cream mix over the Oreo crust in your dish.
08 -
Spread or pipe the sweetened whipped cream over the pudding layer. Sprinkle the Butterfinger Bits set aside earlier on top.
09 -
Freeze the whole pie for 6 to 12 hours. It should be completely firm before serving.
10 -
Take the pie out of the freezer and let it thaw for 20–30 minutes, just enough to soften slightly. Cut into slices and enjoy!
# Notes:
01 -
If the filling is too much to fit your pie dish, store the extra as a dessert snack or switch to using a springform pan.