Freezer Butterfinger Pie

This cream cheese and candy no-bake pie is perfect for a summer dessert. Simply mix together and freezer for a delicious Butterfinger pie.

Freezer Butterfinger Pie

If you love Butterfinger candy bars and easy, no-bake summer desserts (and who doesn’t?), then this no-bake Frozen Butterfinger Pie is just the recipe for you!

My boys loved this pie. And it’s so easy to make, they probably could have put it together themselves! I’m sure they would have especially loved the part where you crush the candy bars with a rolling pin!

Another great thing about this pie–you can make it ahead and keep it in the freezer for unexpected guests, or cravings. If it’s been in the freezer for awhile though, you may need to let it sit at room temperature for 15 minutes or so before serving.

Freezer Butterfinger Pie

I like to use a chocolate crumb crust in this recipe to compliment the chocolate in the candy bars, but if you prefer, a graham cracker crust is just as good.

I haven’t tried making this particular pie with other candy bars, but I bet it would be just as delicious. In fact, I’m dreaming up a Frozen Kit Kat pie as we speak.

Click here for the crust recipe.

Freezer Butterfinger Pie
 
This cream cheese and candy no-bake pie is perfect for a summer dessert. Simply mix together and freezer for a delicious Butterfinger pie.
Author:
Recipe Type: Dessert
Ingredients
Crust
  • Click the link above for the recipe.
Filling
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 2 cups heavy cream
  • 1 teaspoon corn syrup
  • 7 full size Butterfinger candy bars, crushed
Instructions
  1. Mix the ingredients for the crust in a small bowl and press into a 9-inch pie plate. Place in freezer while you prepare the filling.
  2. With an electric mixer, beat cream cheese and sugar until smooth. Set aside.
  3. In a separate bowl, beat whipped cream and corn syrup with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture until smooth.
  4. Reserve ½ cup of crushed Butterfinger. Fold remaining Butterfinger into whipped cream and cream cheese mixture. Spread filling into prepared crust. Top with remaining crushed Butterfinger.
  5. Freeze for 3-4 hours, or until firm.

 

Danelle MC

Danelle MC

Danelle combines her love of cooking and photography at her food blog, Let's Dish. A friend once described her culinary creations as “uptown foodie meets real life,” which sums up her cooking philosophy perfectly. When she's not cooking or baking , you'll often find her behind the lens of her camera photographing the beautiful Colorado outdoors, or visiting her local farmers' market. She has been sharing recipes at Let's Dish since 2009.

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