Classic Butterfinger Pie
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.
Servings 8 slices
Cost 5
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.