Butterfinger Pie

For the record… this recipe goes against everything that I believe. EVERYTHING. So if you tell anyone you got it from me… I’ll lie.

As much as I despise candy and coolwhip, I like to live on the edge every now and then because I need things like this to keep me grounded. It’s SO delicious that I’ll eat half of it.. in one sitting.. and then I’ll hate myself for a while and vow to never eat so much sugar again. Obviously that’s not true, but it usually holds me over for a few months.

The best part is that it’s so quick and easy, you won’t even have time to feel bad about what you’re doing and change your mind!

The base of this is the crust… made of butterfingers! Literally.. that’s it. It’s just butter fingers. You just grind them up in your blender until they get really fine. Typically you need butter to hold together a crumby crust, but thankfully these little morsels have enough questionable ingredients that it just sort of stays in place! Just toss the crumbs into the pie crust and press against the sides and bottom. BUT make sure you save about 1/4 cup to toss in your pie mix.

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You do want to bake this just to make sure it gets hardened into the form and doesn’t fall apart.

While it’s cooling,  get working on the filling. Are you ready for this??… The filling is just cream cheese and cool whip. Just whip those together until they get smooth and creamy. Then toss in the rest of the Butterfinger crumbs. If you like things on the sweeter side, you can add a few tablespoons of powdered sugar, but the crust will add plenty of sweet for most palates.

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It’s so creamy and decadent.. be careful not to “taste test” too much.

Once your crust is cooled, spread the mixture inside. That’s it. You’ve made a pie!

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I saved about a tablespoon of crumbs for on top, but that’s completely optional.

I would write more, but another piece is calling my name…

Recipe

2 cups (roughly) ground butterfinger candies

1 8oz pkg cream cheese

1 regular container of cool whip

Preheat oven to 350.

Grind up your candies in a blender or food processor. Take out about 1/4 cup and set aside.

Transfer crumbs into pie dish and press against the sides and bottom. Bake crust for 10 minutes.

While your crust cools, mix together cream cheese and cool whip on high. Mix in remaining crumbs, leaving about a tablespoon to sprinkle over the top.

Once the crust is cool, spread your mixture inside and top with crumbs.

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