I think I will rename this recipe "left over halloween candy pie" since that is exactly what I used for mine. Shh don't tell my kids. I only had a couple butterfingers but a zillion other candies. This pie is so easy to make and so rediculously good! I made a no bake oreo crust for mine but the graham crust would be just fine. I will give the recipe for both! Recipe modified from cookiesandcups.com
Butterfinger Pie, AKA: Left Over Halloween Candy Pie
Graham Crust:
2 cups graham cracker crumbs (about 15 graham cracker sheets)
1/2 cup butter, melted
1/2 tsp salt
1/3 cup sugar
Optional, Oreo Crust:
2-3 cups oreo cookies, crushed
1/2 cup butter, melted
Pie Filling:
8 oz cream cheese, room temp
1/2 cup creamy peanut butter
1/3 cup powdered sugar
1 (11.5oz) bag Fun Sized Butterfinger (or any softer candy), chopped
1 (8oz) tub cool whip, thawed
Garnish (optional):
3/4 cup cold heavy whipping cream
2 Tblsp powdered sugar
4 (Fun Sized) Butterfinger candy bars (or any softer candy), chopped
For the graham crust, preheat oven to 350 degrees. Combine graham cracker crumbs, butter, salt and sugar in a bowl and stir to combine. Press the mixture evenly in the bottom and up the sides of a 9 inch deep dish pie plate. Bake for 7-9 minutes until lightly golden. Remove from the oven and allow the crust to cool completely.
(Optional: you can do an oreo crust instead of the graham crust if desired. Just mix your crushed oreos with melted butter, you may need to add a little extra crushed cookies depending on how buttery your mixture seems. If too much butter, add extra chopped cookies. Press mixture evenly in the bottom and up the sides of a 9inch deep dish pie plate. No baking needed. Just pop it into the freezer for a few minutes while making the filling to set the crust.)
For the filling, in the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese, peanut butter and powdered sugar for 1-2 minutes until evenly mixed and smooth. Scrape the sides of the bowl as needed. Add the chopped candy and mix until combined.
Fold in the cool whip to the cream cheese mixture until just combined. Spread the mixture into the prepared crust and chill for at least 2 hours.
If desired, when you are ready to serve the pie, whip the heavy cream and the powdered sugar in the bowl of stand mixer fitted with whisk attachment for 1-2 minutes until stiff peaks form.
Spread this on top of the pie and top with the chopped candy. Serve immediately. EnJOY!