Butterfinger Pie
This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.
This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.
- Carbohydrate 125.261872340426 g
- Cholesterol 0 mg
- Fat 48.3709531914894 g
- Fiber 3.70136165568169 g
- Protein 9.93523404255319 g
- Saturated Fat 9.73847744680851 g
- Serving Size 1 1 Serving (195g)
- Sodium 812.351489361702 mg
- Sugar 121.560510684744 g
- Trans Fat 2.40004085106383 g
- Calories 976 calories
Step-by-step
- Mix first three ingredients together.
- Put it in pie crust.
- Chill.
The ingredient list leaves out how temperature dictates the final texture of cream cheese when combined with whipped topping. Soften the eight-ounce package of cream cheese to precisely sixty-five degrees Fahrenheit on the counter before mixing. Cold cream cheese will form dense lumps that refuse to smooth out under a spatula. Folding the twelve-ounce carton of whipped topping into the base requires a wide rubber spatula to preserve trapped air pockets. Aggressive stirring deflates the mixture entirely, resulting in a dense soup instead of a light filling.
Assessing readiness relies strictly on visual and physical checks since no thermometer is used here. Scrape the blended mixture into the graham cracker crust and smooth the top flat with an offset spatula. The filling is properly emulsified when it holds a soft peak that slowly slumps back after the spatula is withdrawn. Uneven mixing leaves pockets of butter-laden candy shards that sink to the bottom. Distribute the crushed candy bars evenly throughout the mass to prevent structural sagging.
Chilling is mandatory for structural integrity and requires at least four hours in a standard refrigerator set below forty degrees. Placing the pie in the freezer for twenty minutes prior to slicing creates cleaner cuts through the sticky candy layers. Leaving the dessert uncovered causes the exposed crust edges to absorb ambient refrigerator moisture and turn soggy. Cover the pan loosely with plastic wrap after the initial thirty-minute cooling window has passed.
Leftovers degrade rapidly due to moisture migration from the whipped topping into the dry crust base. Consume the entire pie within forty-eight hours for optimal texture before the crust loses its crispness. Storing the dessert past three days results in liquefied candy interiors and a completely saturated crust bottom. Keep the pie positioned on the middle refrigerator shelf where temperature fluctuations remain minimal during door openings.
