Butterfinger Chocolate Pie
Butterfinger Chocolate Pie will rock your world! These outrageous pie uses only five ingredients. Yes, that’s right. Five ingredients. It’s incredibly easy to whip up as a dessert for family or company. It uses a ready-made chocolate crumb crust, crushed Butterfingers, and instant chocolate pudding. Like I said, it’s really easy.
Follow Me On Instagram!
Many of you who follow my blog know that my husband suffered a stroke in early June. I’ve had neighbors and friends mowing my yard in this hot, Texas sun this summer. A neighbor across the street mowed it for me in July and I took him this pie. He and his wife loved it. But because it was so rich, they shared slices!
Because this is a freezer dessert, it’s best to make it early in the day, so it sets up in time for dinner. You can also make it days in advance. Just pull it out of the freezer a few minutes before you need to serve it. You do need to freeze this dessert, though. It will remain too soupy if you just refrigerate it.
Butterfinger Chocolate Pie is the perfect dessert for anyone who loves Butterfingers. Truly, this dessert will knock the socks off all your company. This fluffy, chocolaty dessert is just what the doctor ordered when you’re in need of something sweet to eat. Plus, it’s just too stinkin’ easy to make! You gotta love those easy five-ingredient recipes. Yes, I do!
Butterfinger Chocolate Pie is irresistible.
If you enjoy Butterfingers, you’ll love this dessert!
This pie is chocolaty and fluffy and so very delicious.
Every bite will have you drooling like there’s no tomorrow.
Here’s what I did.
I used these ingredients.
Combine half-and-half and instant chocolate pudding mix.
Whisk for two minutes until thick.
Add Cool Whip or other non-dairy whipped topping.
Stir with a wooden spoon to combine.
Add coarsely chopped Butterfingers.
Stir again to combine.
Spoon filling into chocolate crumb crust (pie shell).
Sprinkle reserved Butterfingers over top of pie.
Line the edge of the pie with eight miniature Butterfinger Bites. Freeze for 6-8 hours before serving.
Remove from freezer; slice and serve.
Butterfinger Chocolate Pie is so satisfying and delightful.
This mouthwatering dessert will knock your socks off!
This freezer dessert is so quick and easy to make.
Here’s the recipe.
BUTTERFINGER CHOCOLATE PIE
(My own concoction)
Butterfinger Chocolate Pie
Equipment
- 1 large mixing bowl
- 1 whisk
- measuring cups
- 1 wooden spoon
- 1 sharp knife to chop Butterfinger Bites
Ingredients
- 8 oz. Butterfinger Bites
- 1 1/2 cups half-and-half
- 5.85 oz. pkg. dry instant chocolate pudding mix
- 8 oz. container cool whip or other non-dairy frozen whipped topping, thawed
- 9 inch chocolate crumb crust
Instructions
- Set aside eight of the Butterfinger bites.
- Coarsely chop remaining Butterfinger bites; reserve one-quarter cup for topping.
- Set aside.
- Combine pudding with half and half and whisk vigorously for two minutes.
- Fold in Cool Whip topping with a wooden spoon.
- Stir in the chopped Butterfinger bites.
- Pour chocolate mixture into chocolate crust.
- Place the eight, reserved Butterfinger Bites evenly around the edge of the pie.
- Sprinkle reserved 1/4 cup coarsely chopped Butterfinger bites on top of pie.
- Freeze for 6-8 hours before serving.
- Remove from freezer 10-15 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Our neighbors loved this dessert. We did too!
This is a terrific dessert for special occasions.
Butterfinger Chocolate Pie will cure any sweet tooth craving.
If you enjoy light and fluffy desserts, this is just what the doctor ordered! 🙂
You may also enjoy these delicious recipes!
Butterfinger Chocolate Pie
Equipment
- 1 large mixing bowl
- 1 whisk
- measuring cups
- 1 wooden spoon
- 1 sharp knife to chop Butterfinger Bites
Ingredients
- 8 oz. Butterfinger Bites
- 1 1/2 cups half-and-half
- 5.85 oz. pkg. dry instant chocolate pudding mix
- 8 oz. container cool whip or other non-dairy frozen whipped topping, thawed
- 9 inch chocolate crumb crust
Instructions
- Set aside eight of the Butterfinger bites.
- Coarsely chop remaining Butterfinger bites; reserve one-quarter cup for topping.
- Set aside.
- Combine pudding with half and half and whisk vigorously for two minutes.
- Fold in Cool Whip topping with a wooden spoon.
- Stir in the chopped Butterfinger bites.
- Pour chocolate mixture into chocolate crust.
- Place the eight, reserved Butterfinger Bites evenly around the edge of the pie.
- Sprinkle reserved 1/4 cup coarsely chopped Butterfinger bites on top of pie.
- Freeze for 6-8 hours before serving.
- Remove from freezer 10-15 minutes before serving.
2 Comments
James Carter
December 19, 2021 at 1:44 pm
I followed this recipe to the letter (so I think), and I ended up with more than a cup of “batter” left over!
I’m not sure why or what I did wrong. I used a Keebler 9″ chocolate pie crust. Too much batter left over!
Teresa
December 20, 2021 at 7:13 am
Hi James. I just piled the batter on top of the pie. It definitely goes up above the edge, but once it freezes it’s fine.