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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 550
- Sugar: 50g
- Fat: 40g
- Protein: 10g