Butterfinger Pie
Butterfinger Pie is one of the best desserts you’ll ever eat. If you’re looking for a fantastic dessert pie for special occasions or holidays like Valentine’s Day, this is it! This rich, luscious pie is filled with Butterfingers. It has all that delicious peanut butter and chocolate taste you love in Butterfinger Bars. But you get to eat it as a pie instead! It’s so outrageously wonderful.
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I asked my husband to pick up a LOT of Halloween candy when it went on sale half price. I planned on making all kinds of pies and cookies with them. He picked up a boat load of stuff. It was so much, that I had pies and cookies coming out my ears for weeks on end.
I sent several of these out to John’s office. Then I made a couple more for our Friday night Bible study group and our Sunday night college group. Without doubt, Butterfinger Pie was a big winner. One of the guys in our Friday night group loves Butterfingers as his favorite candy bar. He couldn’t get enough of this pie. I found it was irresistible with ice cream and caramel sauce over top. Ohhhh, yes!!!
Butterfinger Pie isn’t really that difficult to make. Especially if you use a store bought pie crust. It will take five to ten minutes to chop up the candy bars. But that’s the most time intensive part of preparing this pie. I loved the way this pie turned out. It had perfect texture, but my, oh my, it’s rich. Yes, indeed. If you want to knock the socks off your spouse or friends, this is the dessert that will do it. Enjoy.
Butterfinger Pie is outrageously irresistible!
It’s terrific with vanilla ice cream and caramel sauce drizzled over top.
Butterfinger Pie is ideal for holidays like Valentine’s Day.
It’s also great for company dinners and special occasions.
Here’s what I did.
I used these ingredients.
Roll out pie crust.
Press into pan; flute edges. Set aside.
Beat eggs with an electric mixer until frothy. This will take between 3-5 minutes.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar and brown sugar.
Mix ingredients with an electric mixer until smooth.
Add melted butter.
Mix again with an electric mixer until ingredients are incorporated. Be careful of splatters!
Add two cups of chopped Butterfingers.
Stir ingredients to combine.
Pour filling into prepared pie shell.
Bake in a preheated 325 degree oven for 45 minutes. Remove pie from oven.
Sprinkle remaining cup of Butterfingers on top of pie.
Return to oven and bake pie an additional 30 minutes or until set.
Serve warm with ice cream, if desired.
Butterfinger Pie is so delicious you’ll be hard pressed to share with others!
This pie is extremely rich. It’s perfectly scrumptious just eating it plain.
I found it over the top with ice cream and caramel sauce drizzled over top.
Here’s the recipe.
BUTTERFINGER PIE
(My own concoction)
Butterfinger Pie
Equipment
- 1 9-inch pie plate
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to chop Butterfingers
Ingredients
- 2 large eggs
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsalted butter melted and cooled slightly (2 sticks)
- 3 cups Butterfinger Candy Bars chopped, divided use
- 1 unbaked pie shell
Instructions
- Preheat oven to 325°.
- In large bowl, beat eggs until foamy; this will take 3-5 minutes.
- Beat in flour, granulated sugar and brown sugar until well-blended.
- Blend in the cooled, melted butter.
- Stir in 2 cups chopped Butterfinger candy bars.
- Pour into pie shell.
- Bake at 325° for 45 minutes.
- Sprinkle remaining chopped Butterfinger candy bars on top.
- Continue baking an additional 30 minutes.
- Serve warm with whipped cream or ice cream.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Butterfinger Pie is filled with the flavors of chocolate and peanut butter. It is wondrously spectacular!
Having a few Butterfingers broken up and served on top of the ice cream was quite fantastic too.
Are you drooling yet? It’s probably time for a sample. 🙂
You may also enjoy these delicious recipes!
Chocolate Butterfinger Cupcakes
Butterfinger Pie
Equipment
- 1 9-inch pie plate
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to chop Butterfingers
Ingredients
- 2 large eggs
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsalted butter melted and cooled slightly (2 sticks)
- 3 cups Butterfinger Candy Bars chopped, divided use
- 1 unbaked pie shell
Instructions
- Preheat oven to 325°.
- In large bowl, beat eggs until foamy; this will take 3-5 minutes.
- Beat in flour, granulated sugar and brown sugar until well-blended.
- Blend in the cooled, melted butter.
- Stir in 2 cups chopped Butterfinger candy bars.
- Pour into pie shell.
- Bake at 325° for 45 minutes.
- Sprinkle remaining chopped Butterfinger candy bars on top.
- Continue baking an additional 30 minutes.
- Serve warm with whipped cream or ice cream.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Butterfinger Pie
Ingredients
- 2 large eggs
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsalted butter melted and cooled slightly (2 sticks)
- 3 cups chopped Butterfinger Candy Bars divided use
- 1 unbaked pie shell
Instructions
- Preheat oven to 325°.
- In large bowl, beat eggs until foamy; this will take 3-5 minutes.
- Beat in flour, sugar and brown sugar until well-blended.
- Blend in the cooled, melted butter.
- Stir in 2 cups chopped Butterfinger candy bars.
- Pour into pie shell.
- Bake at 325° for 45 minutes.
- Sprinkle remaining chopped Butterfinger candy bars on top.
- Continue baking an additional 30 minutes.
- Serve warm with whipped cream or ice cream.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Butterfinger Pie
Ingredients
- 2 large eggs
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsalted butter melted and cooled slightly (2 sticks)
- 3 cups chopped Butterfinger Candy Bars divided use
- 1 unbaked pie shell
Instructions
- Preheat oven to 325°.
- In large bowl, beat eggs until foamy; this will take 3-5 minutes.
- Beat in flour, sugar and brown sugar until well-blended.
- Blend in the cooled, melted butter.
- Stir in 2 cups chopped Butterfinger candy bars.
- Pour into pie shell.
- Bake at 325° for 45 minutes.
- Sprinkle remaining chopped Butterfinger candy bars on top.
- Continue baking an additional 30 minutes.
- Serve warm with whipped cream or ice cream.
2 Comments
Portia
January 17, 2020 at 3:50 pm
Next time I need to bake something this will be it. Sounds amazing. Thank you.
And thanks for the tip about using unbleached flour. I didn’t know there is a difference.
Teresa
January 17, 2020 at 4:14 pm
Thanks, Portia. I hope you enjoy the recipe. It’s really terrific. Especially if you enjoy Butterfinger candy bars. 🙂