Thursday, August 9, 2012

Butterfinger Ice Cream Pie

I messed this recipe up.

Now this is probably not thing you want to start off reading when you see a recipe that looks good. But trust me, it's not as bad as it sounds.

When making this pie I meant to divide the ice cream in half and sprinkle a layer of Butterfingers and a layer of the peanut butter sauce in the middle of the pie before topping it off with the remaining Butterfingers and peanut butter sauce. Instead, I dumped it all on top of the pie. But alas, the photo was so good and the pie so delicious I figured, hey- who cares!

Now you can keep this pie really easy by using a store bought graham cracker crust. But if you have ever made a homemade graham crust, you know how superior in flavor they are. If you have not, it really is so easy to make, you have no excuse. So get to it! (And if you'd really like to impress your friends, make them some Homemade Butterfingers. Okay, that may be pushing it a bit. But they are good!)

Update: The original recipe for this pie calls for my absolute favorite graham cracker pie crust recipe. When I photographed this pie, I had made it for my friend with a gluten sensitivity. You can find my recipe for the gluten free crust I made below along with the original graham cracker crust recipe. 

Butterfinger Ice Cream Pie
((Printable Recipe))

1 prepared graham cracker crust (see below)
(for gluten free crust, see below also)
1 carton vanilla ice cream, softened
2-3 Butterfinger candy bars, crushed
6 tablespoons corn syrup
6 tablespoons creamy peanut butter
2 tablespoons milk

1. In a small bowl, stir together the corn syrup, peanut butter, and milk.

2. In a cooled crust, add the ice cream and smooth with an offset spatula. (Now here is the part where you can divide the ice cream in half and not make the mistake that I mentioned above. Or keep moving on to step number 3.)

3. Sprinkle with the crushed candy bars and drizzle with the peanut butter sauce.

4. Freeze for at least 3 hours before serving.

Homemade Graham Cracker Crust
9 graham crackers broken up (I much prefer the 'original' made with molasses than the honey variety.)
2 tablespoons sugar
5 tablespoons unsalted butter, melted

1. Preheat oven to 325 degrees.

2. Pulse the graham cracker crumbs in a food processor. (You should end up with about 1 cup.)

3. Add in the sugar and turn on the food processor. Add the melted butter in a steady stream until the crumbs resemble wet sand.

4. Press into the pie plate with the back of a spoon.

5. Bake for 15-18 minutes. Cool completely.

For a GLUTEN FREE CRUST (as seen in photograph):
Mix 3 cups lightly crushed Rice Krispies with 1/3 cup very soft butter and press up sides and on bottom of a pie plate.

Linked to: Weekend Potluck, Made By You Mondays


  1. Thank you SO much for sharing this at Weekend Potluck. I know we would just LOVE this one!! I don't turn down anything with the word "Butterfinger" in it! LOL. I'm sharing on facebook today too! Have a great weekend J.!!

  2. Fabulous recipe - absolutely mouthwatering! I am a huge cheesecake fan and Butterfinger candy bar too - what's not to love? So happy you linked up at Weekend Potluck!

  3. Yum! We would love for you to share this on our Kitchen Fun and Crafty Friday link party...just posted it! Thanks!

  4. Yum, this looks great! I am a follower of your blog on Facebook and would love if you could hop over to my new blog ( and share the blog love. Have a great weekend!