We are currently in Miami!!!
I extended a work trip and dragged Price and Autumn along with me. Totally dragged them along. So while I am working today they get to hang around the pool at the hotel. So tough!
Just like this pie… so tough to make. Nope!! Actually, it’s super easy! Plus it’s tough not to eat it all!!
I made most of this one handed as Autumn was like ‘mom, all the toys you laid out for me are BOR-ING! You should hold me. And I’ll help you out by trying to shove my hands in the containers of Cool Whip!!!’
So ultimately, she was no help at all. But really super cute when I gave her the empty Cool Whip containers as a distraction.
Thankfully, I was able to whip up the rest of the pie in about 2 minutes and pop it back in the freezer for a bit of a cool down and set up. Perfect!!
Since it is tough to cut this while it’s completely frozen, be sure to take it out of the freezer and into the fridge to thaw a bit. Think of treating it like an ice cream cake.
I actually intended to post this recipe on Halloween but then I was thinking ‘What if they don’t see this recipe on Friday? What if they eat all their Butterfingers before reading this and knowing about this pie? They need this pie.’ So that is why it’s getting posted now so that you are prepared not to eat all your (your kid’s) extra Halloween candy. And if all else fails, and they won’t let you steal the Butterfinger candies for this pie, you can buy some candies. Oooh, if you plan well you can get them on a steep post Halloween sale on Saturday morning!
Make the pie. You deserve it.
Makes a 9″ deep dish pie
For the Crust
- 1 1/2 Cups Graham Cracker Crumbs
- 1/4 cup sugar
- 6 Tablespoons butter, melted
For the Filling & Topping
- 6 fun/20 fun size Butterfinger Candy Bars
- 8oz of cream cheese, at room temperature
- 2- 8oz containers of Cool Whip, softened
- Chocolate Sundae Syrup, about 1/4 cup
- To make the crust, combine all of the ingredients in a bowl. Pour the crumbs into the deep dish pie plate. Chill for 30 minutes.
- Chop of 5 1/2 full size/18 of the fun sized candy bars.
- In a large mixing bowl, combine the chopped candy bars and the cream cheese. Mix well.
- Gently fold in the Cool Whip until the filling mixture is well blended.
- Put a layer of chocolate syrup in the bottom of the pie crust. Pour the filling mixture into the chilled crust. Chop the remaining Butterfinger and then sprinkle the pieces on top. Return to the freezer for at least an hour prior to serving. Defrost in refrigerator for at least 30 minutes. Keep chilled for up to 3 days.
My typical view when cooking/baking