Description
This cream cheese and candy no-bake pie is perfect for a summer dessert. Simply mix together and freezer for a delicious Butterfinger pie.
Ingredients
Units
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs (from about 20 chocolate wafer cookies or sandwich cookies with filling scraped out)
- 1/4 cup (4 tbsp) unsalted butter, melted
- 2 tbsp granulated sugar
Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1 tsp corn syrup
- 7 full-size chocolate peanut butter candy bars, crushed
Instructions
- In a small bowl, stir together the chocolate cookie crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer while you prepare the filling.
- With an electric mixer, beat the cream cheese and sugar together until smooth. Set aside.
- In a separate bowl, beat the heavy cream and corn syrup with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth.
- Reserve 1/2 cup of the crushed candy bar. Fold the remaining crushed candy into the cream cheese mixture. Spread the filling into the prepared crust. Top with the reserved crushed candy.
- Freeze for 3–4 hours, or until firm. If the pie has been in the freezer for a long time, let it sit at room temperature for 15 minutes before slicing and serving.
Notes
A graham cracker crust works just as well if you prefer a lighter base — the ratio is the same. Crush the candy bars in a zip-lock bag with a rolling pin for easy cleanup. Let the pie sit at room temperature for 15 minutes if it has been frozen solid for more than a few hours.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American