Layers of delicious Butterfinger cream filling and velvety peanut buttery butterscotch filling in a Butterfinger graham cracker crust!
I would definitely consider Butterfinger bars to be one of the OG (original gangster) chocolate bars. Along with Snickers and Baby Ruths, this chocolate bar has been a favorite of mine for decades. You just can’t beat its iconically crispety, crunchety texture and its addictive peanut buttery flavor. There’s no candy bar quite like it, and when it comes to desserts, the possibilities are endless!
Speaking of…I’ve made some pretty stellar Butterfinger sweets and treats on this blog. From Butterfinger Brownies and Butterfinger Blondies to Butterfinger Cupcakes and Butterfinger Lasagna (Yes, even LASAGNA!!!), I’ve made a pretty good variety of Butterfinger desserts. However, I had yet to dedicate a delicious pie to this OG bar.
That is, until now…
As you can see, this isn’t your average Butterfinger pie. Not only does it contain a light and dreamy layer of Butterfinger cream filling, but it also has a divine layer of peanut butter butterscotch filling! With a filling that has the word “butter” in it twice, it HAS to be amazing, right??
Oh and the graham cracker crust? Yeah, it’s also not your average ho-hum graham cracker crust. That’s because it’s absolutely BRIMMING with crushed Butterfinger bars! And honestly, I don’t know why I don’t put crushed Butterfingers into all of my graham cracker crusts–it makes the crust 100x better!!
So let’s get into how this bad boy is made, shall we?
To make the crust, all you have to do is toss some graham cracker crumbs, melted butter, brown sugar, and finely-crushed Butterfinger bars together in a bowl. You can either use a food processor to crush the bars, or simply place them into a gallon ziplock bag, seal it, and “bulldoze” them with a rolling pin. After you’ve pressed the crust evenly into a greased pie dish, place it in the refrigerator and get to workin’ on the fillings.
To reduce the amount of steps, you’ll make up the whipped cream that will be used in both the peanut butterscotch filling and the Butterfinger cream filling. Once it’s all whipped up, transfer it to a bowl in the refrigerator until it’s time to add it.
To make the peanut butterscotch filling, you’ll start by heating some butterscotch chips and peanut butter together in a bowl in the microwave. Once it’s smooth and completely melted, transfer this mixture to the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a large mixing bowl and a hand mixer.) Add the cream cheese, and continue beating until everything is nice and smooth. Fold in half (about 1 cup) of the whipped cream you whipped up earlier, then spread it evenly into the pie crust.
Now it ‘s time to make the Butterfinger dream filling–oops! I mean CREAM filling…
All you gotta do is beat together some cream cheese and powdered sugar, then fold in the rest of the whipped cream along with some chopped Butterfinger bars. Spread this luscious filling on top of the peanut butterscotch filling, then toss it (not literally) in the fridge for at least 4 hours to allow everything to set up.
Now when it comes to cream pies, you can’t call it a PROPER cream pie if it doesn’t contain a generous amount of whipped cream on top. Or in this case, a generous border…
You can either use a large pastry bag fitted with a star tip, or a gallon ziplock bag with the tip cut off. Whichever option you go with, just make sure to make it look extra PURTY!
The Ultimate Butterfinger Pie
Ingredients
Butterfinger Crust:
- 5 fun-size Butterfinger bars (about 6.5 ounces)
- 7 whole graham cracker rectangles (should equal heaping cup after finely-crushed)
- 2 Tablespoons brown sugar
- 6 Tablespoons butter, melted
Whipped Cream (used for BOTH Pie Fillings):
- 1 cup heavy cream
Peanut Butterscotch Filling:
- 5 ounces butterscotch chips
- ½ cup peanut butter
- 4 ounces cream cheese
- 1 cup whipped cream (from recipe above)
Butterfinger Cream Filling:
- 6 ounces cream cheese
- ½ cup powdered sugar
- 1 cup whipped cream (from recipe above)
- 4 fun-size Butterfinger bars, chopped (about 5.25 ounces)
Whipped Cream Border:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
For Decorating:
- Butterfinger bars, roughly chopped
Instructions
Make the Crust:
- Place the Butterfinger bars into a food processor and pulse until finely crushed.* Transfer to a mixing bowl. Finely crush the graham crackers in the food processor, then place them into the same mixing bowl as the crushed Butterfinger bars.
- Add the brown sugar and butter and use a fork to toss everything together. Pour mixture into a greased 9-inch pie dish and evenly press the mixture along the bottom and up the sides of the dish. Place in the refrigerator while you work on the fillings.
Make the Whipped Cream (used for both pie fillings)
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, and return mixing bowl to mixer.
Make the Peanut Butterscotch Filling:
- Place the butterscotch chips and peanut butter in a medium microwave-safe bowl. Heat in the microwave for about 60 seconds. Remove, and stir until smooth. If still lumpy, heat in 10-second increments until mixture is completely smooth.
- Transfer mixture to a stand mixer fitted with the paddle attachment, and beat in the cream cheese. Fold in one cup of the whipped cream (made earlier) until mixture is completely combined. Pour filling into the pie crust and smooth out evenly. Return pie to refrigerator.
Make the Butterfinger Cream Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the powdered sugar and continue beating until combined. Add the remaining whipped cream (made earlier), mixing until just combined. Fold in the chopped Butterfinger bars.
- Spread filling on top of the peanut butterscotch filling, and place pie in the refrigerator for at least 4 hours, or overnight.
Make the Whipped Cream Border:
- In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla, and continue beating until stiff peaks form. Transfer whipped cream to a large pastry bag fitted with a large star tip.
- Pipe whipped cream along the edges of the pie. Insert chopped Butterfinger bars into the border. Slice and serve immediately, or store in a covered container in the refrigerator for up to 5 days.