Posted on

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.

Ingredients needed:

  • pie crust
  • cream cheese
  • sugar
  • whipped topping
  • Butterfinger candy bars

Without further ado, here’s how you make it.

Step one:

Prep! Gather and measure all ingredients.

Step two:

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.

Step three:

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 ;)**

Step four:

In a large bowl, mix the cream cheese, peanut butter, and sugar until creamy.

Step five:

Fold in one container of whipped topping along with 1 1/2 cups of chopped Butterfinger candy.

Step six:

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.

Step seven:

Refrigerate for at least one hour and then enjoy!

Looking for more no bake recipes? Try these:

No Bake Oreo Pie

Chocolate Chip Cookie Lasagna

Eclair Cake

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.

butterfinger pie side shot

Butterfinger Pie

Vanessa Brewer
This no bake Butterfinger Pie is cool, creamy, and dreamy. If you love Butterfinger candy bars, you will love this dessert.
Prep Time 30 mins
Refrigerated time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Chinese
Servings 8 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Butterfinger, no bake dessert, peanut butter, pie

Leave a Reply

Your email address will not be published.

Recipe Rating