Butterfinger Cream Pie
The no-bake Butterfinger Cream Pie has a graham cracker crust, chocolate base and a creamy peanut butter and Butterfinger cream filling, then it's topped with whipped cream and more Butterfingers. It's so rich and so simple!
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Servings: 12 slices
Equipment
- 1 Hand mixer or stand mixer
- 1-2 medium mixing bowls
- silicone spatula
- Rolling Pin (if not using Butterfinger Bits)
- 9 inch pie pan
Ingredients
For the graham cracker crust (you can also use a store bought graham cracker crust)
- 1 cup graham cracker crumbs 9-10 sheets, finely crushed
- 6 tablespoons butter melted
- ¼ cup granulated sugar
For the chocolate layer
- ⅓ cup heavy whipping cream
- ⅔ cup semi-sweet chocolate chips
For the cream filling
- 8 ounces cream cheese softened
- ½ cup creamy peanut butter
- 1 10.2 oz bag Butterfingers (crushed) 1-1½ cups, reserve some for topping
For the whipped topping (add ½ to cream filling & reserve half for topping the pie)
- 1¾ cup heavy cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
To make the graham cracker crust
- Finely crush 9-10 graham cracker sheets using a food processor or rolling pin.
- Stir together crushed graham crackers, sugar and melted butter.
- Press the mixture down on the bottom and edges of a 9" pie plate using your fingertips or the back of a measuring cup.
- Set aside.
To make the chocolate layer
- Heat ⅓ cup of heavy cream in a small saucepan on low or heat in the microwave. Heat until almost boiling.
- Add ⅔ cup of chocolate chips to the hot cream and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth.
- Pour the chocolate over the bottom of the crust and smooth until even. Place in the freezer for 15-20 minutes or until the chocolate is set. Begin making the Butterfinger cream filling while it sets.
To make the cream filling
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the cream cheese and peanut butter until smooth.
- Place the unwrapped Butterfingers in a gallon bag and crush them using a rolling pin. Add them to the cream mixture and mix well.
To make the whipped topping (add ½ to cream filling & reserve half for topping the pie)
- In a separate bowl, whip together heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form.
- Using a rubber spatula, fold half of the whipped cream into the cream mixture. Mix lightly until full combined. Reserve the rest of the whipped cream for the topping.
How to assemble the pie
- Remove the pie plate from the freezer once the chocolate layer has set.
- Evenly spread the Butterfinger cream filling mixture evenly over the chocolate layer.
- Spread the remaining whipped cream over the top of the pie and garnish with the remaining crushed Butterfingers.
- Allow to set in the fridge for at least an hour before enjoying. Serve chilled. Store in the fridge for up to 1 week, or freeze for 6-8 weeks.