Dessertscarlsbadcravings5.0
Butterfinger Pie
This Butterfinger Pie is a total crowd pleaser that will be gobbled up in minutes. It is 100% make ahead friendly, made with simple ingredients and one of the easiest yet most impressive pie recipes out there. This Butterfinger Pie features a thick, buttery, crunchy, chocolaty Oreo crust layered with silky peanut butter filling studded with Butterfingers, blanketed in a chocolate ganache then crowned with more crushed Butterfingers. With every bite, you'll be awed at the pillowy light filling that’s wonderfully rich at the same time with just the right amount of sweetness. Prepare to fall in love!
👥 8 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 3h🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
- measuring cup
- microwave
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
CRUST
2
Preheat oven to 325 degrees F. Grease the sides only of a 9-inch springform pan (don’t grease pie plate if using).
3
Add the Oreos and butter to a food processor and process until finely ground (or crush with a rolling pin then mix with butter in a bowl).
4
Pour the crumbs into the springform pan or pie plate and use the bottom of a measuring cup or glass to firmly press the crumbs into the bottom. If using a pie plate, also press the crumbs up the sides.
5
Bake at 325 for ⏱️ 10-12 minutes. Transfer to a wire rack and cool completely.
6
STABILIZED WHIPPED CREAM
7
Add the unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for ⏱️ 5 minutes. Microwave for ⏱️ 10 seconds. Stir the mixture, then set aside. Immediately proceed with the next step.
unflavored gelatin, see notes1 teaspoon(1 1/2 cups) chopped butterfingers, (plus more for the topping)8 ounces
8
Add 1 cup heavy cream and vanilla extract to a medium mixing bowl. Whip using an electric hand mixer until soft peaks form (the whipped cream folds over when you lift the beaters out of the bowl).
heavy cream1 cup(1 1/2 cups) chopped butterfingers, (plus more for the topping)8 ouncescup heavy cream2/3vanilla extract1 teaspoon
9
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form (the whipped cream stands straight up and doesn’t fold over when you lift the beaters out of the bowl).
10
FILLING
11
In a separate large mixing bowl, using the same beaters (no need to clean), beat the cream cheese, powdered sugar and peanut butter on medium-low until combined. Increase speed to medium-high and beat until light and fluffy, about ⏱️ 2 minutes.
cream cheese, very soft8 ounces(1 1/2 cups) chopped butterfingers, (plus more for the topping)8 ouncespowdered sugar1 cup
12
Add the whipped cream and the Butterfingers to the peanut butter mixture and fold until evenly combined.
13
Pour the mixture into the prepared pan and freeze while you make the ganache.
14
GANACHE
15
Add the heavy cream and corn syrup to a large microwave safe bowl. Microwave until just boiling, about ⏱️ 2 minutes. Remove from microwave and add chopped chocolate. Let stand ⏱️ 3 minutes, then whisk vigorously until ganache is melted and smooth.
heavy cream1 cup(1 1/2 cups) chopped butterfingers, (plus more for the topping)8 ouncescup heavy cream2/3corn syrup2 tablespoons
16
Let the ganache cool to warm, then pour it over the top of the pie and spread it to edges. Sprinkle the top with desired amount of crushed Butterfingers.
17
CHILL
18
Cover and chill the pie in the refrigerator for at least ⏱️ 5 hours before serving (then slice and serve immediately because it will soften) or freeze for at least ⏱️ 2 hours. If frozen, let the pie sit at room temperature for ⏱️ 20 minutes or so to soften up a bit before serving.
19
Use a hot knife to slice the pie for the cleanest slices. You can either run the knife under hot water or fill a large glass with hot water, then dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat.
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