No Bake Butterfinger Pie Recipes
NO-BAKE BUTTERFINGER™ CHEESECAKE
This is not your grandma's cheesecake, unless your grandma really likes Butterfinger™ candy bars, and in that case, you better save her a slice. We made it easy on ourselves and bought graham cracker pie crusts, so we could focus on the filling, which just so happens to include three whole candy bars. Best of all, this recipe makes two cheesecakes so you can have one now and give the other to your grandma.
Provided by TBSP Kitchens
Categories Dessert
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Place cream cheese in a large bowl, then smash with a fork to make it easier to mix with the other ingredients. Combine powdered sugar, vanilla extract, and almond extract with the cream cheese.
- Next, add the whipped topping and mix well. Then, add 2 of the crushed Butterfinger bars, and mix until the candy is evenly distributed throughout the filling.
- Put half your filling in each pie shell, and smooth evenly to all edges of the crust. Sprinkle half of the remaining candy bar on top of each pie. Place in fridge for 1 hour, then serve. You can also drizzle caramel or chocolate on top if you like.
Nutrition Facts : ServingSize 14 Serving
BUTTERFINGER PIE
This cool and creamy Butterfinger Pie is the stuff dreams are made of. It's a no-bake dessert that's so easy to make.
Provided by Christin Mahrlig
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Beat cream cheese and peanut butter with an electric mixer until smooth.
- Mix in vanilla.
- Beat in powdered sugar until smooth.
- Fold in crushed butterfingers.
- Fold in Cool Whip.
- Spread filling in crust. Sprinkle reserved butterfingers on top.
- Refrigerate at least 4 hours before serving.
BUTTERFINGER PIE RECIPE
This EASY Peanut Butterfinger Pie recipe is full of peanut butter and Butterfinger candy bars. With a no bake filling this simple pie is delicious with a pastry pie crust or substitute a graham cracker crust or oreo crust! This really is the BEST pie recipe!
Provided by Dorothy Kern
Categories Dessert
Time 2h40m
Number Of Ingredients 7
Steps:
- Beat cream cheese with a hand mixer until smooth, then mix in peanut butter until smooth. Add sugar and vanilla and mix until combined, then stir in Cool Whip. Stir in chopped Butterfingers.
- Place mixture in pie. Cover and chill for at least 2 hours before slicing and serving. Serve with extra whipped topping or whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 serving, Calories 482 kcal, Carbohydrate 47 g, Protein 9 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 31 mg, Sodium 343 mg, Fiber 2 g, Sugar 24 g
BUTTERFINGER® NO-BAKE CHEESECAKE
My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.
Provided by Miami Nell
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
- Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
- Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
- Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
- Refrigerate cheesecake until set, at least 4 hours but preferably overnight.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g
NO BAKE BUTTERFINGER PIE
this is a great pie that a lady at church gave me it's easy to do
Provided by Patsy Fowler @hellchell1
Categories Pies
Number Of Ingredients 5
Steps:
- Put 6 candy bars in a blender to crush them up. Make sure there are no large chunks.
- Mix together the crushed candy bars, cream cheese and cool whip. Pour mixture into pie crust.
- Coarsely chop the last candy bar to sprinkle on top of pie. Drizzle with chocolate syrup, if desired.
- Chill pie until ready to serve it needs at least an hour or so to firm up.
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- Finely crush chocolate cookies in the food processor, stir in melted butter. Press crust mixture into the bottom and up the sides of a 9" pie plate. Refrigerate while you prepare the pie filling.
- In a large bowl using an electric mixer on medium speed combine the cream cheese, powdered sugar, vanilla, and salt.
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- In a food processor, crush the entire package of chocolate cookies until fine. This will be the base for your crust.
- Firmly pack the crust ingredients into a deep dish pie pan sprayed with nonstick spray; set aside.
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- Make the Crust: Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Place the lined pie plate in the freezer while preparing the filling.
- Make the Filling: Beat together the cream cheese, peanut butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until completely combined, then fold in the chopped Butterfinger candy bars. Pour filling into the prepared crust and smooth into an even layer. Top with the remaining 4 ounces Cool Whip, then refrigerate for at least 1 hour.
- Before serving, drizzle with chocolate syrup and top with additional chopped Butterfinger candy bars. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
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- Crush the cookies in a food processor until they’re fine crumbs. Stream in the butter and process until the crumbs are saturated. (Alternatively, you can crush the cookies in a couple of zip-top bags with a rolling pin and mix with the butter in a small bowl.)
- Combine the cream cheese, peanut butter, 1 cup of powdered sugar, and the vanilla in a large mixing bowl. Beat with an electric mixer on medium until very smooth.
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- Combine softened cream cheese, cool whip and 6 crushed Butterfingers. Spoon into prepared graham cracker crust. Top with remaining crushed Butterfinger.
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- Spray a 9-inch pie dish with nonstick spray or grease lightly with butter. If opting to bake your pie crust, preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the graham cracker crumbs, cocoa powder, and light brown sugar. Stir in the melted butter, then press into the pie dish. Either chill the pie crust in the freezer until needed or bake for 9-10 minutes and allow to cool as you prepare the filling. (I prefer to bake the pie crust as I find it makes the crust slightly less crumbly when slicing the finished pie.)
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream and 30 grams (¼ cup) of the powdered sugar on medium-high speed until stiff peaks form, about 4-5 minutes. Spoon the whipped cream into a small bowl and set aside. Using the same mixing bowl (no need to clean!), beat the cream cheese, peanut butter, vanilla, and remaining powdered sugar together on medium-high speed until well combined. The mixture will be thick. Fold in the chopped Butterfinger® bars and whipped cream until smooth and combined. Be careful so you do not deflate the cream.
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- Place Oreos into a food processor and crush until fine crumbs. Place in a medium bowl and stir in melted butter. Press crumbs into a buttered 9-inch pie plate.
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- In a large bowl, add the cream cheese and whipped topping. Beat with an electric mixer on medium speed until creamy and smooth.
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- Place the crushed cookies into a medium bowl and stir in the melted butter; press the crumbs into a buttered 9-inch deep-dish pie plate, placing the crust into the freezer while you make the pie filling.
- In a deep mixing bowl, using an electric mixer, whip the whipping cream until stiff peaks form; set aside in the fridge to keep cool.
- In another mixing bowl, continuing to use the electric mixer, slowly combine the milk with the cream cheese, adding the milk just a little at a time until it is fully incorporated into the cream cheese; and the peanut butter, mixing until smooth. Add the vanilla and powdered sugar, mixing again until well combined and smooth.
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BUTTERFINGER RECIPES - NO-BAKE BUTTERFINGER® PIE
Spray a 9-inch pie dish with nonstick spray or grease lightly with butter. Set aside. In a medium bowl, whisk together the graham cracker crumbs, cocoa powder, and light brown sugar. Stir in the melted butter, then press into the pie dish. Chill the pie crust in the freezer until needed. Using a hand mixer or a stand mixer fitted with the whisk ...
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– Reserve 1/2 cup of crushed Butterfingers. – Combine remaining candy bars, cream cheese and Cool Whip in a large bowl. SEE THE COMPLETE INSTRUCTIONS BELOW.
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