Cream cheese, whipped cream and Butterfinger candy bars come together in a chocolate crumb crust for a cool, creamy frozen pie everyone will love!
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!
I’m not even a huge Butterfinger fan and I thought this pie was pretty amazing! My boys–who are huge Butterfinger fans–really loved it!
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.
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.
If you’re thinking seven whole candy bars seems like an awful lot to add to a pie, I thought the same thing. But trust me, it’s perfect!
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.
This easy summer dessert is sure to be a hit with your friends and family, and will be the first thing to disappear at you next backyard barbecue.
Of course, I think this Frozen Butterfinger Pie a pie you should make all year long!
Be sure to save this Frozen Butterfinger Pie recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Frozen Butterfinger Pie
- Chocolate cookie crumbs
- Butter
- Cream cheese
- Heavy cream
- Sugar
- Corn syrup
- Butterfinger candy bars
Frozen Butterfinger Pie
Ingredients
Crust:
- 1.5 cups chocolate cookie crumbs
- 6 tablespoons butter melted
Filling:
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon corn syrup
- 7 full size Butterfinger candy bars crushed
Instructions
- 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.
- With an electric mixer, beat cream cheese and sugar until smooth. Set aside.
- In a separate bowl, beat heavy cream and corn syrup with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture until smooth.
- Reserve 1/2 cup of crushed Butterfinger. Fold remaining Butterfinger into whipped cream and cream cheese mixture. Spread filling into prepared crust. Top with remaining crushed Butterfinger.
- Freeze for 3-4 hours, or until firm.
14 comments
Heather
Amazing dessert. I tweaked it a tad! I added a teaspoon of vanilla flavoring and instead of granulated sugar I used powdered sugar as I do in my frozen peanut butter pies. Turned out heavenly and a true crowd pleaser! Thanks for this recipe!!
Barb
can you use cool whip instead of cream and corn syurp?
Danelle
Definitely!
Joyce
4/1/21 I will be trying this Butterfinger pie. It’s sounds wonderful.! I love to fix easy things for church or sick friends.
God. Bless u
Marcy
We always used softened vanilla ice cream and a graham cracker crust. Froze it, then topped with hot fudge sauce and squirty whipped cream