Ok, so I’m going to start off this post by saying don’t judge. (haha) I have to admit, I am not good at baking pies. I avoid making them at all costs, if possible. I have tried many times over the years to make pies from scratch, but they always bomb. For some reason, pies and I are just not friends.
So, when I came across this Butterfinger Pie recipe which uses a premade crust, I thought what could possibly go wrong. The hardest part, or actually the part I always struggle with, is already done for me. Perfect, right? Hah, was I wrong as you will see below.
Now do you have a better understanding of why my blog is called “Winey Whisk”? That whisk certainly gets whiney let me tell you, and so do I when things just don’t go the way they should. Or maybe it’s because I need a little wine to cope with my failures. (haha) Either way, both explanations work.
But you know at the end of the day, the pie may not look like a million bucks, but it certainly tastes like it. I wasn’t planning on taking this pie to any special event either. It was just for us.
- pie crust
- cream cheese
- whipped topping
- Butterfinger candy bars
Without further ado, here’s how you make it.
Prep! Gather and measure all ingredients.
Preheat the oven to 450 degrees. Unroll 1 pie crust into a pie plate. Flute the edges if desired and prick the pie bottom and sides with a fork.
Bake 10 to 12 minutes and let cool completely. 🙁 **If your pie crust looks like this, don’t give up. Keep going because the pie will still taste amazing ;)**
In a large bowl, mix the cream cheese, peanut butter, and sugar until creamy.
Fold in one container of whipped topping along with 1 1/2 cups of chopped Butterfinger candy.
Spread the mixture on to the baked pie crust. Spread 1/2 of the second whipped topping on top of the mixture and spread evenly.
Refrigerate for at least one hour and then enjoy!
Looking for more no bake recipes? Try these:
At the end of the day, even though the pie crust failed in so many ways, the pie still tasted incredible. No one will know there is a collapsed pie crust all shriveled and curled up under all that delicious pie filling. 😉 I’m not sure if my homemade pie attempts are over. Maybe one day I’ll surprise myself and be successful. Until then, though, I will continue to try and enjoy the outcome fails and all.
Do you have any suggestions on what I could have done to prevent this crust from doing what it did? I would love to have feedback for future attempts.
- 1 crust Pillsbury Frozen Pie Crust, thawed
- 4 oz cream cheese, softened
- 1/3 cup creamy peanut butter
- 1/2 cup sugar
- 1 1/2 containers, 8 oz each, Cool Whip whipped topping, thawed
- 2 cups Butterfinger candy bars, chopped
- Prep! Gather and measure all ingredients.
- Preheat oven to 450°F.
- Unroll 1 thawed pie crust into an ungreased 9-inch pie plate. Flute edges if desired and prick the bottom and sides with a fork. Bake 10 to 12 minutes until lightly golden brown. Cool completely.
- In a large bowl, beat 4 oz cream cheese, 1/3 cup creamy peanut butter, and 1/2 cup sugar on medium speed until smooth.
- Carefully fold in one container of Cool Whip. Stir in 1 1/2 cups of the chopped Butterfinger candy.
- Spread the mixture over the pie crust.
- Spread 1/2 of the other Cool Whip container on top of the mixture and sprinkle with remaining Butterfinger candy.
- Refrigerate the pie for minimum 1 hour before serving.