Brown Butter Ritz Crust Butterfinger Pie

I've made the classic Butterfinger Pie recipe a time or two, but felt like embellishing it a bit this week and came up with a new version. This creamy Butterfinger candy bar pie is made with fresh whipped cream and a brown butter and Ritz cracker crust.

How to Make a Ritz Cracker Pie Crust

The crust was a last minute idea after pulling a box of Ritz out of the deep freeze. To make it, you grind 36 Ritz crackers into 1 ½ cups (170 grams) of crumbs. Mix the crumbs with 2 tablespoons of sugar, then brown 6 tablespoon of butter and stir everything together. Press firmly into the pan and bake for about 8 minutes at 350F. Let cool completely.

Whipped Cream or Whipped Topping

Traditional Butterfinger Pie recipes call for whipped topping, which is quick and easy. Whipped topping is also fluffier and lighter than heavy cream and holds up super well in the freezer. I grew up on it and like it, but I also like freshly whipped cream and used it in this pie. The fresh whipped cream makes it a bit denser and richer. For a fluffier and lighter pie (and fewer bowls), just use the same weight of Cool Whip or other brand whipped topping.

How to Make Butterfinger Pie

Here's a quick rundown of the steps.

• Make the crust and let it cool.
• Whip the cream with a little bit of pudding mix and confectioners' sugar for stability, then set aside. It really helps to have a stand mixer with two bowls, since you have to whip cream and the cream cheese mixture as well.
• Beat together a block of cream cheese, remaining confectioners' sugar and vanilla until smooth. Fold in crushed Butterfingers and your freshly whipped cream (or tub of Cool Whip). Spread in the Ritz crust.
• Cover and chill while you prepare more whipped cream for the top.
• Whip and flavor some more cream and pipe around the edges or spread over the top. Garnish with crushed candy.

Here's a picture of my pie before I added the fluffy whipped cream border. I keep rolls of piping bags and large tips in a big drawer. They are great stocking stuffers or gifts for the baker in your life, as are large piping tips. You can never have too many piping bag tips.

Storing This Pie

This pie keeps well overnight in the refrigerator, but for long-term storage you can freeze it. I suggest making it as it appears above without the piped border, wrapping tightly and putting in a large freezer bag. Thaw in the refrigerator and add whipped cream topping/piping before serving. If you are just freezing the leftovers, put the leftover pie in the freezer just until the topping is firm, then carefully cut into wedges and return to the freezer until they are solid. Store the frozen wedges in a freezer bag. For maximum freshness, wrap each one separately.

Recipe

Classic Butterfinger Pie

Anna

Especially for Butterfinger lovers! This pie is pretty simple and can be made with freshly whipped cream or Cool Whip. The crust is especially good. So far I've only made it with unsalted butter, but I think salted would work very well.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 16 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Ingredients

 

Brown Butter Ritz Cracker Crust

• 6 tablespoons butter, unsalted (but salted might be okay) (184 grams)
• 1 ½ cups finely crushed Ritz crackers (135 grams)
• 2 tablespoons granulated sugar (25 grams)
• ⅛ teaspoon salt (optional)

Butterfinger Filling

• 1 cup cold heavy cream (see note about Cool Whip)
• 1 teaspoon instant vanilla or butterscotch pudding mix (optional, but helps with firmness)
• 1 ½ cups confectioners' sugar (180 grams total)
• 8 oz package cream cheese, softened (228 grams)
• 1 ½ teaspoons vanilla extract
• 10 oz Butterfingers, crushed

Whipped Cream Topping or Skip and Use Cool Whip

• ½ cup heavy whipping cream
• 1 tablespoon confectioners' sugar

Instructions

 

• Brown the butter in a small saucepan. Mix the cracker crumbs and sugar together in a bowl, then gradually pour in the brown butter, stirring until evenly blended. Taste test the crumbs add more salt if you feel it needs it.
• Pour the crumb mixture into a lightly greased 9-inch metal pie dish and spread evenly up walls and across bottom. Tamp down as tightly as possible along the sides and across the bottom. Bake at 350 for 8 or 9 minutes.

Filling

• Whip the cream with 2 tablespoons confectioners' sugar and instant pudding mix (optional) until stiff peaks form. Set aside.
• In a another mixing bowl, beat the cream cheese and 1 ½ cups confectioners' sugar until completely smooth. Mix in the vanilla.
• Fold the whipped cream into the cream cheese mixture until no streaks remain. Gently fold in the crushed Butterfingers, reserving a handful for the top.
• Spread the filling into the cooled Ritz crust and smooth the top.
• Keep the pie chilled and prepare more whipped cream for piping or spreading on top or use Cool Whip. Pipe a border and sprinkle crushed candy in the middle.
• Cover and refrigerate for at least 4 hours or until fully set.

Notes

If using Cool Whip or any other whipped topping, just omit the cup of cream, two tablespoons of confectioners sugar and pudding mix. Skip the whole first step and just fold in a tub of Cool Whip.  You'll need extra for piping the border, so buy a second top for piping or spreading.

Keyword Butterfinger, Cream Pie, Ritz Crust

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