Butterfinger Pie

This chocolate and peanut butter pie topped with Butterfingers should satisfy all your crispity, crunchety, peanut-buttery cravings.


  • For the pie crust:
  • 50 chocolate cookies
  • 2 large Butterfingers
  • 4 tablespoons butter, melted
  • 1 teaspoon sugar
  • For the filling:
  • 2/3 cup sugar
  • 1/3 cup cocoa powder
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 cup creamy peanut butter
  • For the topping:
  • 2 cups whipping cream
  • 2 tablespoons powdered peanut butter
  • 1/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 4 Butterfingers, crushed


  1. Make the pie crust: Cut the chocolate off the Butterfingers to reveal the insides. In the bowl of a food processor, grind chocolate cookies and Butterfingers to a fine grind, similar to the texture of sand. Add sugar and butter and pulse 3 to 4 times until combined. Press into a pie pan and freeze until set, approximately one hour.
  2. Make the pie filling: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch and salt. Heat on medium-high and gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Continue to whisk until pudding begins to bubble.
  3. Reduce heat to low and cook for one minute. Remove from heat and strain through a sieve into a large bowl. Stir in butter, vanilla and peanut butter. Press plastic wrap directly onto the pudding and cool in the fridge for 3 hours or overnight.
  4. Make the whip cream topping: In a large bowl, combine whipping cream, powdered peanut butter and powdered sugar. Whip until soft peaks form, then stir in vanilla. Fill a pastry bag with a round tip and set aside.
  5. Assemble the pie: Remove pie shell from fridge and fill with 3 cups of chocolate pudding mixture. Level off with a spatula, and pipe whipped cream mixture on top. Top with crushed Butterfingers and serve! Pie will keep up to 5 days in the fridge.