Best Butterfinger Pie Recipes

PEANUT-BUTTERFINGER CREAM PIE

Steps:

• Beat cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.
• Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.

BUTTERFINGER PIE

Steps:

• Mix first three ingredients together.
• Put it in pie crust.
• Chill.

5-INGREDIENT BUTTERFINGER PIE

Steps:

• Mix cream cheese, cool whip, and powdered sugar till smooth.
• Add half of the candy bars and mix well.
• Pour into crust.
• Sprinkle rest of candy bars on top.
• Refrigerate at least 4 hours.

PERFECT PEANUT BUTTERFINGER PIE

Steps:

• 1. Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered sugar until thoroughly incorporated.
• 2. Stir in all but two of the chopped Butterfinger bars. Fold in whipped topping. Spread mixture into crust.
• 3. Grate or shave as much chocolate as desired on top. Sprinkle with reserved chopped Butterfinger bars. Refrigerate at least three or four hours before serving. Can be frozen.

BUTTERFINGER CANDY BAR PIE

Steps:

• 1. In a small mixing bowl, beat the cream cheese until smooth.
• 2. FOLD in whipped topping, (do not beat with mixer)
• 3. Crush the candy bars; FOLD 1 cup into cream cheese mixture.Spoon mixture into crust.
• 4. Sprinkle with remaining crushed candy bars on top.
• 5. Refrigerate for 2- - 4 hours before slicing. SEE I told you it would be EASY AS PIE!!!!!!!!

BUTTERFINGER CREAM PIE

Steps:

• 1. Beat cream cheese and peanut butter until smooth. Beat in powdered sugar. Stir in chopped Butterfinger Bars. Fold in whipped cream. Pour into cookie crust.
• 2. Refridgerate until firm (4 hours to over night).
• 3. Before serving, drizzle chocolate syrup, extra Butterfinger and add Reddi Whip around the edge. (Reddi Whip optional)

BUTTERFINGER CANDY BAR PIE

Steps:

• Beat cream cheese until smooth. Fold in whipped topping. Crush candy bars and fold 1 cup into cream cheese mixture.
• Spoon into graham cracker crust and sprinkle with remaining candy bar crumbs.
• Refrigerate for 2 to 4 hours before serving. Candy bars crush better if you freeze them first.

BUTTERFINGER PIE

Steps:

• Mix pudding and milk and let chill.
• Then, add crushed Butterfingers (leaving enough to sprinkle on top of both pies) and 1 container of cool whip to pudding.
• Pour in both pie shells.
• Top with remaining cool whip and sprinkle left over Butterfingers pieces on top of pies.
• Freeze pies and set out 30 - 45 minutes before time to cut.
• (May also substitute Oreo cookies for butterfingers. Use almost entire package of Oreos.).

PUMPKIN BUTTERFINGER® BRULEE PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.
• Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.
• Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.
• Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.
• Remove pie from the oven; cool to room temperature, about 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.
• Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.

EASY BUTTERFINGER PIE RECIPE WITH PEANUT BUTTER - CRAZY FOR CRUST

Steps:

• Beat cream cheese with a hand mixer until smooth, then mix in peanut butter until smooth. Add sugar and vanilla and mix until combined, then stir in Cool Whip. Stir in chopped Butterfingers.
• Place mixture in pie. Cover and chill for at least 2 hours before slicing and serving. Serve with extra whipped topping or whipped cream. Store in refrigerator.

PB BUTTERFINGER PIE

Steps:

• Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
• Stir in chopped Butterfinger.
• Fold in whipped cream.
• Spread into cookie crust.
• Refrigerate for at least 3 to 4 hours before serving.
• Drizzle with chocolate syrup before serving.

BUTTERFINGER PIE

Steps:

• 1. Put candy bars in large baggie. Close baggie and crush candy into smll pieces. Save 1/4-1/3 cup for top of pie.
• 2. Mix in a large bowl with cool whip by hand
• 3. Spoon into pie crust. Top with extra candy and cover with lid. Refrigerate 4-6 hrs. Best if refrigerated over night.

COOKING LIGHT FROZEN BUTTERFINGER PIE

Steps:

• Preheat oven to 350°.
• Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
• Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
• Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.

BUTTERFINGER PIE

Steps:

• 1. Soften cream cheese, crush the butterfingers in a chopper so they are in fine pieces....
• 2. Mix powdered sugar, cream cheese, and butterfinger mixture together. Fold in cool whip. Pour mixture into 9" deep dish graham cracker crust.Take 1-2 bakers semi sweet chocolate sqaures melt it and then drizzle over pie and Refrigerate for about 3 to 4 hours...

BUTTERFINGER PIE

Steps:

• 1. Mix cool whip and cream cheese together.
• 2. Add crushed butterfingers and stir.
• 3. Pour into crust and chill - preferably overnight.

EASIEST BUTTERFINGER PIE EVER

Steps:

• Put the butterfingers into a food processor or blender and pulverize until you have crumbs. Save a handful of the crumbs to sprinkle on top. In the food processor, add in the 16 oz Cool Whip and blend.
• Pour into the prepared pie shell and smooth with spoon. Add the 8oz Cool Whip to the top of the pie. Sprinkle with the crubs and drizzle with chocolate syrup. Refrigerate until firm.

BUTTERFINGER PIE

Steps:

• Combine softened cream cheese, cool whip, and 6 crushed Butterfinger candy bars. I unwrap the candy bars and crush them in a separate bowl. The finer you can crush them the better the pie will be.
• Spoon into prepared graham cracker crust.
• Top with remaining crushed Butterfinger candy bar.
• Chill in the refrigerator for at least 4 hours before serving.