Butterfinger Pie
This Butterfinger Pie is a crunchy, creamy, chocolaty dream! A luscious peanut butter custard with Butterfinger pieces in a rich Oreo crust.
Equipment
- Food processor or blender
- 9-inch Pie Dish
- Medium Saucepan
- Whisk
- Mixing Bowls
- Electric mixer or stand mixer
- Rubber spatula
Ingredients
For the Oreo Crust:
- 14 cookies Oreo classic cream-filled
- 4 tablespoons butter melted
For the Filling:
- 15 ounces Butterfingers about 23 fun-size, divided for filling and garnish
- 1/2 cup granulated white sugar sweetens the custard
- 2 tablespoons cornstarch thickens the filling
- 2 cups whole milk makes the custard creamy
- 2 large egg yolks for richness and texture
- 1/2 cup creamy peanut butter adds depth and flavor to the filling
- 1/2 cup milk chocolate chips melted into the custard for chocolate notes
- 1 cup whipping cream folded in for lightness
- 2 cups heavy whipping cream whipped for topping
Instructions
Prepare the Oreo Crust
- Pulse 14 Oreo cookies in a food processor until fine crumbs form. Stir in 4 tablespoons melted butter until mixture resembles wet sand. Press into bottom and sides of a 9-inch pie dish. Refrigerate crust.
Chop the Butterfingers
- Chop 15 ounces Butterfingers into small pieces. Reserve about one-third for garnish and the rest for folding into the filling.
Make the Peanut Butter Custard
- In a medium saucepan, whisk together 1/2 cup sugar and 2 tablespoons cornstarch. Gradually add 2 cups whole milk, whisking until smooth. Cook over medium heat, stirring constantly, until thick and bubbling.
- Beat 2 egg yolks lightly. Temper yolks by whisking in about 1/2 cup hot milk mixture slowly, then return to saucepan. Cook 2 more minutes until thick and glossy. Remove from heat.
Add Peanut Butter and Chocolate
- Stir 1/2 cup creamy peanut butter and 1/2 cup milk chocolate chips into warm custard until melted and smooth. Let cool slightly.
Whip Cream and Fold In
- Whip 1 cup whipping cream to soft peaks. Gently fold into cooled custard, then fold in reserved chopped Butterfinger pieces.
Assemble and Chill
- Pour filling into prepared Oreo crust, spread evenly. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Whip Topping and Garnish
- Whip 2 cups heavy whipping cream to stiff peaks. Spread over chilled pie. Sprinkle remaining chopped Butterfinger pieces on top.
Notes
- Chill mixing bowls and beaters before whipping cream to improve volume and stability.
- Use room temperature egg yolks to prevent curdling during tempering.
- Allow pie to chill thoroughly for best texture and flavor melding.
- Toast chopped Butterfinger pieces in a dry skillet for enhanced flavor and crunch.