Butterfinger Pie
Indulge in this unbelievably delicious Butterfinger pie with an Oreo crust and homemade Butterfinger ice cream filling!
Servings: 8
Equipment
Ingredients
Chocolate Crust
- 18 Oreos, finely crushed
- 3 tablespoons butter, melted
Filling
- 1 cup heavy whipping cream
- 7 ounces sweetened condensed milk, (half of a 14 ounce can)
- ½ teaspoon vanilla extract
- 8 snack sized Butterfinger bars, chopped
Topping
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 snack sized Butterfinger bars, chopped
Instructions
Chocolate Crust
- Combine 18 crushed Oreo cookies and 3 tablespoons melted butter; press into a 9-inch pie pan. Bake at 375°F for 10 minutes.
- Cool completely. Place the crust in the freezer while you prepare the filling.
Filling
- Beat 1 cup heavy cream until stiff peaks form. Add 7 ounces sweetened condensed milk and ½ teaspoon vanilla and beat until smooth. Fold in 8 snack-sized chopped Butterfingers.
- Pour filling into the crust and freeze for 4-6 hours.
Topping
- Beat 1 cup heavy cream until stiff peaks form. Beat in ⅓ cup powdered sugar and ½ teaspoon vanilla. Spread over frozen pie. Top with the chopped 3 snack-sized Butterfinger bars.
- Serve it right after adding the cream topping and have it slightly soft, or freeze it longer and have the whole thing frozen together.
Notes
Serve immediately, or freeze for an additional two hours.
Make ahead of time. Since this pie needs to set in the freezer for several hours before serving make this well in advance.
STORE. For a softer filling, store the pie in the refrigerator for about 5 days.
FREEZE. Cover the pie with plastic wrap and again with aluminum foil and store in the freezer for up to 3 months.
Nutrition
Calories: 476kcal | Carbohydrates: 40g | Protein: 4g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 101mg | Sodium: 219mg | Potassium: 194mg | Sugar: 30g | Vitamin A: 1075IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2.4mg