Butterfinger Pie

Oh, Butterfinger Pie. Just the name conjures up images of creamy peanut butter, crunchy candy bars, and a decadent chocolate embrace. Let me tell you, this isn’t just a pie; it’s an experience. My family? They are self-proclaimed dessert aficionados, and let’s just say, this pie vanished faster than you can say “Butterfinger.” From the first creamy, crunchy bite to the last lingering taste of chocolate, this no-bake Butterfinger Pie is pure dessert magic. It’s the kind of recipe that becomes an instant family favorite, perfect for potlucks, holidays, or just a Tuesday night when you need a little sweet pick-me-up. The best part? It’s incredibly easy to make, even for kitchen novices! Get ready to impress your loved ones (and yourself!) with this utterly delightful and utterly addictive Butterfinger Pie.

Ingredients

• Graham Cracker Crust (pre-made or homemade): This forms the foundation of our pie, providing a slightly sweet and crumbly base that perfectly complements the rich filling. You can buy a pre-made crust for ultimate convenience or make your own for a more personalized touch.
• Cream Cheese (softened): The creamy heart of the pie! Softened cream cheese ensures a smooth and lump-free filling, lending a tangy richness that balances the sweetness. Full-fat cream cheese is recommended for the best texture and flavor.
• Peanut Butter (creamy): The star of the show, peanut butter brings that classic, nutty flavor that Butterfingers are known for. Creamy peanut butter is essential for a smooth filling; avoid chunky varieties for this recipe.
• Powdered Sugar: Adds sweetness and helps to stabilize the cream cheese filling, creating a light and airy texture.
• Heavy Whipping Cream: This ingredient is crucial for achieving a light, fluffy, and decadent filling. When whipped, it creates volume and richness, making the pie incredibly luscious.
• Butterfinger Candy Bars (full-size or fun-size): The iconic crunch and flavor! Butterfinger bars are roughly chopped and folded into the filling, and some are reserved for topping the pie. The combination of peanut butter and crispy, flaky candy is what makes this pie truly special.
• Chocolate Syrup (or hot fudge): A drizzle of chocolate syrup adds a final layer of chocolatey indulgence and visual appeal. You can use store-bought chocolate syrup or homemade hot fudge for an extra touch of decadence.
• Optional Toppings: Whipped cream, extra chopped Butterfingers, peanut butter drizzle, chocolate shavings – for extra flair and flavor customization.

Instructions

1. Prepare the Crust: If using a pre-made graham cracker crust, ensure it is ready on a pie plate. If making a homemade crust, prepare and press it into the pie plate and pre-bake according to your recipe or package directions (though for a truly no-bake experience, consider a chilled crust). Let the crust cool completely if baked.
2. Soften the Cream Cheese: This is a crucial step for a smooth filling. Take your cream cheese out of the refrigerator at least 30 minutes before you start. It should be soft enough to easily incorporate with other ingredients without lumps. You can also microwave it in short 10-15 second intervals if you need to soften it quickly, but be careful not to melt it.
3. Cream Together Cream Cheese and Peanut Butter: In a large bowl, combine the softened cream cheese and creamy peanut butter. Using an electric mixer (hand mixer or stand mixer), beat on medium speed until the mixture is smooth, creamy, and well combined. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
4. Incorporate Powdered Sugar: Gradually add the powdered sugar to the cream cheese and peanut butter mixture, beating on low speed initially to prevent a cloud of powdered sugar. Once incorporated, increase the speed to medium and beat until the mixture is light and fluffy. This step adds sweetness and helps create the desired texture.
5. Whip the Heavy Cream: In a separate clean and chilled bowl, pour in the heavy whipping cream. Using a clean whisk attachment (or beaters), beat the heavy cream on medium-high speed until stiff peaks form. This means when you lift the whisk or beaters, the peaks of whipped cream stand straight up and hold their shape. Be careful not to overwhip, or it will become grainy.
6. Gently Fold in Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cream cheese and peanut butter mixture in two or three additions. Folding is a technique where you gently combine ingredients without deflating the whipped cream. Cut down through the center of the mixture with the spatula, bring it up and over, and turn the bowl slightly. Repeat until just combined. Avoid overmixing at this stage to keep the filling light and airy.
7. Chop the Butterfingers: Unwrap the Butterfinger candy bars and roughly chop them into bite-sized pieces. You can use a knife or even break them apart with your hands. Reserve some chopped Butterfingers for topping the pie later.
8. Fold in Most of the Butterfingers: Gently fold most of the chopped Butterfinger pieces into the cream cheese filling, reserving a handful for topping. Distribute them evenly throughout the filling.
9. Assemble the Pie: Pour the creamy Butterfinger filling into the prepared graham cracker crust, spreading it evenly to the edges. Smooth the top of the pie with a spatula or the back of a spoon for a neat finish.
10. Chill the Pie: Cover the pie loosely with plastic wrap or foil, being careful not to touch the surface of the filling. Refrigerate the pie for at least 4-6 hours, or preferably overnight. This chilling time is crucial for the pie to set properly and for the flavors to meld together beautifully.
11. Decorate and Serve: Just before serving, remove the pie from the refrigerator. Drizzle chocolate syrup or hot fudge generously over the top of the pie. Sprinkle the reserved chopped Butterfinger pieces over the chocolate drizzle. You can also add optional toppings like whipped cream, extra peanut butter drizzle, or chocolate shavings for an extra touch of flair.
12. Slice and Enjoy: Slice the Butterfinger Pie into wedges and serve immediately. The chilled pie will be firm and easy to slice. Store any leftover pie in the refrigerator for up to 3-4 days.

Nutrition Facts (per serving, approximately)

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 slice (1/8 of pie)
• Calories: Approximately 450-550 kcal per serving. This dessert is rich and indulgent, so portion control can be considered.
• Fat: Approximately 30-40g of fat per serving. Primarily from the cream cheese, peanut butter, and Butterfinger candy bars. This contributes to the creamy texture and rich flavor.
• Sugar: Approximately 40-50g of sugar per serving. From the powdered sugar, Butterfinger candy bars, chocolate syrup, and graham cracker crust. This provides the sweetness that makes it a dessert treat.
• Protein: Approximately 8-10g of protein per serving. Primarily from the peanut butter and cream cheese, contributing to satiety and nutritional value.

Preparation Time

• Active Prep Time: Approximately 20-25 minutes. This includes softening cream cheese, mixing ingredients, chopping Butterfingers, and assembling the pie. The recipe is quick and straightforward, ideal for busy individuals.
• Chill Time: Minimum 4-6 hours (preferably overnight). This is essential for the pie to set properly and develop its signature texture and flavor. While hands-on time is minimal, plan ahead to allow for sufficient chilling.

How to Serve Butterfinger Pie

• Chilled: This pie is best served cold straight from the refrigerator. The cool temperature enhances the creamy texture and refreshing qualities, making it perfect for any occasion.
• With Whipped Cream: A dollop of freshly whipped cream or store-bought whipped topping adds an extra layer of lightness and sweetness. The cool, airy whipped cream contrasts beautifully with the rich pie.
• With Ice Cream: For an even more decadent dessert experience, serve a slice of Butterfinger Pie with a scoop of vanilla, chocolate, or peanut butter ice cream. The combination of pie and ice cream is a classic dessert pairing.
• With Chocolate Syrup or Hot Fudge: A drizzle of extra chocolate syrup or warm hot fudge sauce intensifies the chocolate notes and adds a touch of elegance.
• Garnished with Extra Butterfingers: Sprinkle additional chopped Butterfinger pieces on top for extra crunch and visual appeal. This reinforces the signature flavor and texture of the pie.
• With Peanut Butter Drizzle: For true peanut butter lovers, a light drizzle of melted peanut butter over the top adds an extra layer of nutty richness.
• As a Potluck Dessert: This pie travels well and is always a crowd-pleaser, making it an excellent choice for potlucks, parties, and gatherings.
• For Special Occasions: Butterfinger Pie is a festive and impressive dessert perfect for birthdays, holidays, and celebrations. Its unique flavor and creamy texture make it a memorable treat.

Additional Tips for the Perfect Butterfinger Pie

1. Ensure Cream Cheese is Properly Softened: Starting with softened cream cheese is paramount for a smooth, lump-free filling. If it’s not softened enough, you’ll end up with a grainy texture. Allow it to sit at room temperature for at least 30 minutes, or use the microwave method with caution.
2. Don’t Overmix the Filling: Overmixing after adding the whipped cream can deflate it, resulting in a denser pie. Fold gently until just combined to maintain the light and airy texture.
3. Chill for the Right Amount of Time: Resist the temptation to slice into the pie too soon. The chilling time is crucial for the filling to set and become firm enough to slice cleanly. At least 4 hours, but overnight is even better.
4. Use Quality Ingredients: Using full-fat cream cheese and heavy whipping cream will result in the best flavor and texture. Don’t skimp on quality for this recipe.
5. Customize the Crust: While graham cracker crust is classic, feel free to experiment! An Oreo cookie crust would add extra chocolate flavor, or a shortbread crust could provide a buttery alternative.
6. Vary the Candy: While Butterfingers are the star, you can add or substitute with other peanut butter candies like Reese’s Peanut Butter Cups or even chopped peanut brittle for different textures and flavor profiles.
7. Make it Ahead of Time: Butterfinger Pie is an excellent make-ahead dessert. You can prepare it a day or two in advance and store it in the refrigerator, making it perfect for entertaining or busy schedules.
8. For a Smoother Chocolate Drizzle: If you want a smoother chocolate drizzle, you can gently warm your chocolate syrup or hot fudge in the microwave for a few seconds before drizzling. Be careful not to overheat it.

Frequently Asked Questions (FAQ) about Butterfinger Pie

Q1: Can I make this pie ahead of time?
A: Absolutely! In fact, Butterfinger Pie is a fantastic make-ahead dessert. It needs to chill for several hours to set properly, so making it a day in advance is ideal. It will keep well in the refrigerator for up to 3-4 days, making it perfect for stress-free party planning.

Q2: Can I use a different type of crust?
A: Yes, you can definitely customize the crust! While a graham cracker crust is traditional and delicious, you can use an Oreo cookie crust for a chocolatey twist, a shortbread crust for a buttery flavor, or even a vanilla wafer crust. Get creative and choose your favorite!

Q3: I don’t have heavy whipping cream. Can I use something else?
A: Heavy whipping cream is really essential for the light and airy texture of this pie. While you might be tempted to substitute with milk or half-and-half, it won’t whip up the same way and the filling will be much denser and less fluffy. If you must substitute, chilled coconut cream (the thick part from a can of full-fat coconut milk) whipped until stiff can be a vegan alternative, but it will slightly alter the flavor.

Q4: Can I freeze Butterfinger Pie?
A: While technically you can freeze Butterfinger Pie, it’s not highly recommended as the texture of the cream cheese filling can sometimes change slightly after thawing, becoming a bit grainy. If you do freeze it, wrap it tightly in plastic wrap and then foil, and thaw it in the refrigerator overnight before serving.

Q5: How do I prevent the graham cracker crust from getting soggy?
A: A pre-made graham cracker crust is usually designed to hold up well. If you are making a homemade crust, you can pre-bake it briefly to help it crisp up and create a barrier against moisture. Also, chilling the pie thoroughly helps to prevent the crust from becoming soggy.

Q6: Can I make this pie less sweet?
A: If you prefer a less sweet pie, you can slightly reduce the amount of powdered sugar. Start by reducing it by about 1/4 cup and taste the filling before adding more. You can also use a less sweet chocolate syrup or even unsweetened cocoa powder for dusting instead of chocolate syrup.

Q7: What’s the best way to chop Butterfinger candy bars?
A: The easiest way to chop Butterfinger bars is to unwrap them and then use a sharp, sturdy knife to roughly chop them into bite-sized pieces. Be careful as they can be a bit crumbly. You can also break them apart with your hands if you prefer a more rustic look.

Q8: My filling is too soft and not setting up. What did I do wrong?
A: The most common reason for a filling not setting is not chilling it long enough. Make sure you chill the pie for at least 4-6 hours, or ideally overnight. Also, ensure you used heavy whipping cream and whipped it to stiff peaks. If you didn’t whip it enough, or if you overmixed after adding the whipped cream, the filling might be too soft. Double-check that your cream cheese was properly softened but not melted. If all else fails, you can try gently folding in a stabilizer like a tablespoon of cornstarch mixed with a little cold water before chilling, but proper chilling time and ingredient preparation are usually the key.

Enjoy making and sharing this incredible Butterfinger Pie! It’s a guaranteed crowd-pleaser that will have everyone asking for seconds (and the recipe!).

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