Homemade Butterfinger Pie

An up close slice of butterfinger pie with a bite taken with a fork.

5 from 4 votes

Melt into a peanut butter dream with this homemade Butterfinger Pie! With its perfect balance of sweet and salty flavors, this dessert is guaranteed to satisfy your sweet tooth and leave you wanting more.

Prep Time20

Cook Time0

Freezer/Fridge Time4 45

Total Time5 5

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 469kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For the crust

12 graham cracker sheets crushed, 1 1/2 cups
1 tablespoon sugar
6 tablespoons butter unsalted, melted

For the filling

1 cup peanut butter creamy
8 ounces cream cheese softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
3 1.9-ounce butterfinger candy bars chopped in small chunks

Chocolate ganache

1/3 cup heavy whipping cream
1/2 tablespoon corn syrup
2 ounces bittersweet or semi sweet chocolate
pinch salt

Garnish

2 1.9-ounce butterfinger candy bar

Instructions

In a medium mixing bowl, combine graham cracker crumbs, sugar, and butter. Press into a 9-inch pie pan (grease the sides of a 9-inch springform pan if using). Place in the freezer for 15 minutes and make the filling.
Beat the peanut butter, softened cream cheese, vanilla extract, and powdered sugar for about 2 minutes until fluffy. Mix in the finely chopped butterfingers.
In a separate bowl, beat the whipped cream at medium speed for 8-12 minutes until you have stiff peaks (they stand on their own).
Gently fold the whipped cream into the peanut butter mixture.
Pour that into the chilled pie crust and put back into the freezer for around 30 minutes. It needs to be cold before adding on the chocolate drizzle.
In a small microwave-safe bowl, stir together heavy cream and corn syrup, and microwave for 2 minutes. Add the chocolate and let it sit for 3 minutes. Add salt, then whisk until the chocolate is melted and smooth.
Let the chocolate cool to room temperature, then put in a plastic bottle to drizzle over the pie. Sprinkle cold pie with chopped up butterfingers and drizzle on chocolate ganache.
Cover the pie and place in the fridge for at least 4 hours or in the freezer for 2 hours before serving. If placed in the freezer, let it come to room temperature for about 20 minutes before enjoying.

Notes

- Let your cream cheese come to room temperature before whisking. It will fluff up much better than if it's cold.

- Be patient while whipping your cream, and stop as soon as it has stiff peaks. Otherwise, it can split and turn into butter.
- The filling must set in the fridge, so give yourself plenty of time to chill it before serving.

- Buy a 10-ounce bag of fun size butterfingers.
- Store in an air tight container in the fridge for 4-5 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition