Butterfinger Pie
Ingredients:
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup crushed Butterfinger candy bars
- 1 teaspoon vanilla extract
- 1/2 cup chopped peanuts (optional)
Directions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
3. Bake the crust for 8-10 minutes until set. Remove from oven and let cool completely.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Add powdered sugar and vanilla extract, and continue to beat until well combined.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
8. Fold in the crushed Butterfinger candy bars and chopped peanuts if using.
9. Pour the filling into the cooled crust and smooth the top with a spatula.
10. Refrigerate the pie for at least 4 hours or overnight to set.
11. Before serving, garnish with additional crushed Butterfinger pieces if desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes
Kcal: 420 kcal | Servings: 8 servings
Tips:
For a firmer crust, chill the graham cracker base before baking.
Use cold heavy cream for easier whipping and better volume.