Description
This Butterfinger Pie is a creamy, no-bake dessert featuring a rich blend of cream cheese and whipped topping combined with crunchy Butterfinger candy pieces all nestled in a chocolate OREO pie crust. Perfectly chilled and topped with extra Butterfinger bits, it offers a delightful texture contrast and an indulgent peanut butter and chocolate flavor, making it a crowd-pleaser for any sweet tooth.
Ingredients
Scale
Pie Crust
- 1 prepared chocolate OREO pie crust
Filling
- 8 ounces cream cheese, softened
- 12 ounces frozen whipped topping (Cool Whip), thawed
- 5 Butterfinger candy bars (1.9 ounces each), crushed and divided
Instructions
- Prepare Filling: Place the softened cream cheese and thawed whipped topping in a large bowl. Using an electric hand mixer on medium speed, beat the ingredients together until the mixture becomes smooth and creamy.
- Add Butterfinger Pieces: Pour 4 of the crushed Butterfinger candy bars into the creamy mixture. Gently fold them in with a spatula until evenly distributed.
- Assemble the Pie: Spoon the combined filling into the prepared chocolate OREO pie crust, spreading it out evenly to cover the crust completely.
- Top with Remaining Candy: Sprinkle the remaining crushed Butterfinger pieces over the top of the pie for a crunchy garnish.
- Chill the Pie: Place the pie in the refrigerator and chill for at least 4 hours, or up to overnight, to allow it to set properly.
- Serve: Slice the pie into 6 servings and serve as is or optionally with chocolate syrup and additional whipped cream for extra indulgence.
Notes
- For best results, allow the cream cheese to soften to room temperature before mixing to avoid lumps.
- You can substitute the Cool Whip with homemade whipped cream if desired.
- This pie is best served well chilled to maintain its creamy texture.
- Store leftover pie covered in the refrigerator and consume within 2-3 days.
- Chocolate syrup and extra whipped cream are optional toppings that enhance flavor and presentation.
