This candy bar and pie combo will make it hard for you to put your fork down! It’s so simple yet so addicting. I never knew I needed Butterfinger this way but Boy. Do. I. Need. This. Pie.
I made this Butterfinger Pie for the first time many years ago and ever since it has been the top request for family gatherings and holidays. My husband’s side of the family usually end up shaming me whenever we show up without it! All is well though, because I’m actually making this one for Gramma Betty’s 91st Birthday this weekend. 🙂
The best thing about this pie, besides the fact that it is like eating a giant, creamy Butterfinger, is the fact that it is SO EASY to make! Plus you only need four ingredients.
Easy and delicious!? You should definitely try this one out. Your friends and family will love you for it. 😉
Easy Butterfinger Pie
Easy and delicious four ingredient Butterfinger Pie recipe!
Ingredients
- 9 oz Graham Cracker Crust (If you only have the original sized crust, see notes below)
- 7 regular size Butterfingers or 21 fun size Butterfingers
- 8 oz Cream Cheese, softened
- 16 oz Carton of Cool Whip
Directions
- Step 1 Crush 6 regular size Butterfingers or 18 fun size Butterfingers in a food processor. You can also do this by placing them into a ziploc bag and using a rolling pin to crush them. Once crushed, set them aside.
- Step 2 In a mixing bowl, beat the softened cream cheese. Scrape the bowl down and add 12 oz of cool whip. Mix until combined.
- Step 3 Add the crushed Butterfinger to your cream cheese and cool whip mixture. Mix again just until incorporated.
- Step 4 Pour the Butterfinger pie mixture into your graham cracker crust. Use a spatula and spread the mixture evenly across the pie.
- Step 5 Spread the remaining cool whip (about 4 oz) over the top of the pie.
- Step 6 Crush the seventh Butterfinger that you set aside (or 3 fun size Butterfingers) and sprinkle it over the top of the pie.
- Step 7 Chill the pie in the refrigerator for 4 hours and serve!
*Note – If you are using a smaller graham cracker crust, just reduce the whipped cream. Use 8 oz in the pie mixture and 4 oz for the top of the pie. You can also use 2 regular sized pie crusts and split the mixture evenly!*
Hi there, I'm Siara! I love desserts, drinks, and puppies and I want to share all of that with you!