Ingredients
Scale
- 1 (9-inch) graham cracker crust
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 Butterfinger candy bars, crushed (reserve some for topping)
- Chocolate syrup, for drizzling (optional)
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined. Stir in the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Fold in the crushed Butterfinger candy bars, reserving some for topping.
- Pour the mixture into the graham cracker crust and spread evenly.
- Sprinkle the remaining crushed Butterfinger candy bars over the top of the pie.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely. Drizzle with chocolate syrup before serving, if desired.
Notes
For a richer flavor, use full-fat cream cheese. Store leftover Butterfinger pie in the refrigerator for up to 3 days. You can substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg