Butterfinger Pie

This Butterfinger Pie is a total crowd pleaser that will be gobbled up in minutes. It is 100% make ahead friendly, made with simple ingredients and one of the easiest yet most impressive pie recipes out there. This Butterfinger Pie features a thick, buttery, crunchy, chocolaty Oreo crust layered with silky peanut butter filling studded with Butterfingers, blanketed in a chocolate ganache then crowned with more crushed Butterfingers. With every bite, you'll be awed at the pillowy light filling that’s wonderfully rich at the same time with just the right amount of sweetness. Prepare to fall in love!

Prep Time 3

Cook Time 10

Servings -10 servings

Ingredients

Crust

24 Oreos with filling
5 tablespoons unsalted butter, melted

Filling

1 teaspoon unflavored gelatin, see notes
1 1/2 tablespoons water
1 cup heavy cream
1 teaspoon vanilla extract
8 ounces cream cheese, very soft
1 cup powdered sugar
3/4 cup creamy conventional peanut butter
8 ounces (1 1/2 cups) chopped butterfingers, plus more for the topping

Chocolate Ganache

8 oz. semisweet baking chocolate, chopped
2 tablespoons corn syrup
2/3 cup heavy cream

Instructions

CRUST

Preheat oven to 325 degrees F. Grease the sides only of a 9-inch springform pan (don’t grease pie plate if using).
Add the Oreos and butter to a food processor and process until finely ground (or crush with a rolling pin then mix with butter in a bowl).
Pour the crumbs into the springform pan or pie plate and use the bottom of a measuring cup or glass to firmly press the crumbs into the bottom. If using a pie plate, also press the crumbs up the sides.
Bake at 325 for 10-12 minutes. Transfer to a wire rack and cool completely.

STABILIZED WHIPPED CREAM

Add the unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Microwave for 10 seconds. Stir the mixture, then set aside. Immediately proceed with the next step.
Add 1 cup heavy cream and vanilla extract to a medium mixing bowl. Whip using an electric hand mixer until soft peaks form (the whipped cream folds over when you lift the beaters out of the bowl).
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form (the whipped cream stands straight up and doesn’t fold over when you lift the beaters out of the bowl).

FILLING

In a separate large mixing bowl, using the same beaters (no need to clean), beat the cream cheese, powdered sugar and peanut butter on medium-low until combined. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
Add the whipped cream and the Butterfingers to the peanut butter mixture and fold until evenly combined.
Pour the mixture into the prepared pan and freeze while you make the ganache.

GANACHE

Add the heavy cream and corn syrup to a large microwave safe bowl. Microwave until just boiling, about 2 minutes. Remove from microwave and add chopped chocolate. Let stand 3 minutes, then whisk vigorously until ganache is melted and smooth.
Let the ganache cool to warm, then pour it over the top of the pie and spread it to edges. Sprinkle the top with desired amount of crushed Butterfingers.

CHILL

Cover and chill the pie in the refrigerator for at least 5 hours before serving (then slice and serve immediately because it will soften) or freeze for at least 2 hours. If frozen, let the pie sit at room temperature for 20 minutes or so to soften up a bit before serving.
Use a hot knife to slice the pie for the cleanest slices. You can either run the knife under hot water or fill a large glass with hot water, then dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat.

Video

Notes

Do I have to use gelatin? Whipping the cream with unflavored gelatin then folding it in with the other beaten ingredients gives this pie a light, creamy, texture with structure without any Cool Whip. The gelatin ensures your pie doesn't become soft and weepy straight out of the refrigerator. Unflavored gelatin is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store.
Why can’t I use natural peanut butter? Peanut butter that isn’t homogenized can sometimes cause texture and emulsion issues like your filling separating due to their high ratio of oil. Additionally, I find that some natural peanut butters have a coarse texture that isn’t ideal for achieving that mousse-like pie filling.
Can I use chocolate chips? I recommend baking chocolate for the silkiest ganache because it has a higher percentage of cocoa butter. If you have to use chocolate chips, use a quality brand with a higher percentage of cocoa butter like Guittard or Ghirardelli. Most other brands will not work.
Do I have to add corn syrup? Corn syrup keeps the ganache shiny, smooth and pliable after being refrigerated. You can omit the corn syrup if you really are opposed but the ganache will not be as smooth, shiny, flexible or overall successful.
Variations: see post of lots of fun variations, tips and tricks!

How to serve and store

How to serve: the pie should be kept in the refrigerator until ready to serve because it will soften, then slice it right away (easiest to slice when chilled). If you are taking it somewhere, freeze the pie for at least an hour and let it soften for 20-30 minutes at room temperature before serving or pop it in the freezer for 20 minutes once you arrive at your location.
How to store: the pie should be covered and stored in the refrigerator for up to 4 days or frozen for up to 2 months. If stored in the freezer more than 1 hour, let it sit at room temperature for 20 minutes or so before serving to soften up a bit.
To freeze: after the ganache has set, wrap the Butterfinger Pie twice in plastic wrap followed by heavy duty aluminum foil. Freeze for up to 2 months. Let the pie set at room temperature for 20-30 minutes before serving.