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Butterfinger pie


Rate this recipe 3.3/5 (38 Votes)
Butterfinger pie 0 Picture


  • 6 butterfinger candy bars
  • 8 ounce cream cheese
  • 12 ounce cool whip
  • Grahm cracker crust


Level of difficulty Easy
Preparation time 5mins
Cost Budget Friendly


Step 1

Mix first 3 ingredients together

Step 2

Put in pie crust

Step 3



Can use any kind of candy bar

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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