Butterfinger Pie

5 from 9 reviews

This Butterfinger pie is a no bake pie. It has a graham cracker crust, peanut butter pie filling filled with chopped butterfingers. It is also topped with chocolate ganache.

Prep Time30

Cook Time0

Chilling Time6

Total Time6 30

Servings: slices

Calories: 590kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs fine crumb
1/4 cup Brown sugar packed light or dark
10 TBSP Unsalted butter melted

Butterfinger Pie

16 oz Cream cheese room temperature
2 cups Peanut butter creamy
1 tsp Pure vanilla extract
1/2 cup Powdered sugar
1 1/2 cups Heavy cream cold
1/2 cup Powdered sugar
1 1/2 cups Chopped Butterfingers Buy a 10 oz bag

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Chopped Butterfingers for decoration

US - Metric

Instructions

Graham Cracker Crust

Spray a 9-inch springform pan with baking nonstick spray. Set aside.
Using a food processor, blend the graham crackers into a fine crumb. In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
Pour the crumbs into the springform pan. Use your hands to press the crust halfway up the sides of the pan. Use the back of a measuring cup to compact the crust. Place in the freezer while you make the filling.

Butterfinger Pie

Place a metal bowl and whisk attachment in the freezer for 10 minutes. While you wait, chop the Butterfingers into small pieces.
Using a mixer, beat the cream cheese and peanut butter on high speed for 2 minutes. Add in the vanilla and the powdered sugar. Mix until smooth.
16 oz Cream cheese, 2 cups Peanut butter, 1 tsp Pure vanilla extract, 1/2 cup Powdered sugar
Using the cold bowl with the mixer, beat the heavy cream and powdered sugar on high speed until stiff peaks. Add the whipped cream into the cream cheese mixture. Use a rubber spatula to very gently fold in the whipped cream.
1 1/2 cups Heavy cream, 1/2 cup Powdered sugar
Once it is almost all the way combined, add in the chopped Butterfingers.
1 1/2 cups Chopped Butterfingers
Pour the pie filling on top of the crust. Use an offset spatula to smooth down the top. Wrap in foil and chill for at least 6 hours or overnight. *You can make the ganache pour it on top then set it chill. For best looking results wait till you take off the pan before pouring on the ganache.

Chocolate Ganache

In a small bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium-low heat until steaming. Pour the hot cream over the chocolate chips and let it sit for 2 minutes.
1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Use a rubber spatula to mix the ganache until smooth. If any chocolate chunks remain, heat in the microwave for 20 seconds and stir until smooth.
Take the pie out of the pan. Tips to take off the pan: first, take off the ring. Then, use your hands to separate the bottom part of the pan from the cheesecake. Once the suction is removed, place a large spatula to move the cheesecake to your desired surface.
Pour the ganache on top of the pie. Use an offset icing spatula to smooth the chocolate. Top with chopped Butterfingers.
Chopped Butterfingers

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition