Butterfinger Pie (Print Version)
# Ingredients:
01 -
3 tablespoons melted butter.
02 -
15 crushed Oreo cookies.
03 -
1 teaspoon of vanilla.
04 -
2 cups of heavy cream for whipping.
05 -
2 tablespoons of powdered sugar.
06 -
6.8 ounces instant vanilla pudding mix (two 3.4-ounce packets).
07 -
3 cups chilled milk.
08 -
8 ounces Butterfinger pieces, separated.
# Instructions:
01 -
Crush the Oreo cookies into crumbs using a processor. Mix them with the butter, then press the mixture into a deep pie dish. Keep it nearby for later.
02 -
Whip the cream with vanilla until firm peaks form, using either a stand whisk or hand mixer. Divide into two bowls, reserving half.
03 -
Add powdered sugar to the remaining cream and stir. Hold that aside for later too.
04 -
Blend the pudding mix with chilled milk until smooth and thickened in a separate container.
05 -
Set aside half a cup of the Butterfinger bits for sprinkling at the end. Add the other half to the pudding.
06 -
Gently fold the plain whipped cream into the pudding until fully mixed and uniform.
07 -
Spoon the pudding mixture over the Oreo crust you made earlier.
08 -
Spread or pipe the sweetened whipped cream over the top, then sprinkle the rest of the Butterfinger pieces onto it.
09 -
Pop it in the freezer and leave it there for 6 to 12 hours until it’s set and firm.
10 -
Before serving, let it sit out for 20 to 30 minutes so it softens a little. Cut into portions and dig in.
# Notes:
01 -
If the filling overflows, it can be stored as a snack or used in a springform pan.