This frozen Butterfinger pie is effortless to throw together and tastes just like the Butterfinger ice cream treats you enjoyed as a kid!
I am quite the handyman. My wife and I recently bought a cabin up north and my first job was to replace the door locks. I was successful in doing so, however, I then proceeded to lock all of the spare keys inside of the cabin. All. Of. Them. Oh well, nothing makes you feel better about your dumb mistakes quite like sinking your face into a decadent dessert!
Butterfingers have been my favorite candy bar ever since I was a child, if for no other reason than it was larger than all of the other candy bars on the shelf. I came up with this Butterfinger pie recipe on accident when I was creating my Oreo fluff recipe, I bought Butterfingers to make Butterfinger fluff as well and I didn’t think it worked as well as a “fluff”, but it seemed like a great pie filling! Sure enough, it is a fantastic frozen treat!
What is Butterfinger Pie
The filling of Butterfinger pie is a mixture of vanilla pudding and Cool Whip, which forms an ice cream like consistency when frozen. Other flavors of pudding can be substituted, such as chocolate, if desired. Butterfinger candy bars are crushed and blended in with the pie filling and sprinkled on top of the pie for texture.
How to Make Butterfinger Pie
Butterfinger pie is a surprisingly easy dessert to whip up. The filling is a mixture of 1 packet of instant vanilla pudding, mixed with 1 container of Cool Whip. I find it is easiest to put the Butterfingers in a plastic zip lock bag and roughly crush them with a meat mallet before blending them with the pudding mixture. It makes for much easier clean-up.
This recipe makes two pies. To ensure each pie is filled equally I recommend filling them both at the same time by alternating your pouring into the 9″ ready-made crusts found in the grocery store baking aisle.
Do I have to Freeze Butterfinger Pie
If the Butterfinger pie is not frozen, it is still delicious, but the filling may ooze out more. If you like a semi-soft filling you can freeze the pie for 2 hours or so to firm it up slightly and enjoy it. However, the pie tastes excellent when completely frozen. It tastes just like the Butterfinger ice cream treats found in the frozen food aisle of the grocery store!
Candy Bar Pie
Butterfingers are not the only candy bar you can use with this recipe. Feel free to get creative and substitute your favorite. For example, chopped Crunch Bars or Hershey’s with chocolate pudding would be a fantastic modification!
- 2, 9″ Ready Pie Crusts
- 1 packet Instant Vanilla Pudding (Packets are 3.4 ounces)
- 2 cups Milk
- 8 ounce Cool Whip
- 15 Butterfinger Mini’s
- Mix milk with vanilla pudding packet, according to package instructions.
- Crush Butterfingers in a bag with a meat mallet to contain the mess.
- Mix pudding, Cool Whip, and Butterfingers together, reserving 2-3 crushed Butterfingers for the topping.
- Pour Butterfinger filling evenly between 2 pie crusts, alternating between each to ensure equal filling in both.
- Cover pie with plastic wrap or foil and place in freezer for 2 hours to firm up, or until completely frozen.
If you enjoyed reading my Butterfinger pie recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today!