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Easter Recipes, Sweets

Butterfinger Ice Cream Pie

This is my most viewed dessert on my blog.  So I have updated the pictures for you.  There is a homemade crust version, but who wants to spend any more time in the kitchen than is necessary on a holiday weekend.  So use the purchased Oreo crust.  It is just as good, but doesn’t look as pretty. It will literally take you 15 minutes to make this pie.  But you have to freeze it for at least 4 hours and better if frozen 8 hours or overnight.

 Also a great one to have in the freezer in case you get a craving.  Serve it with homemade hot fudge. (recipe for fudge at the bottom of this post)


One  purchased Oreo pie crust (found in the baking aisle with the graham cracker crusts)
See note below for homemade crust.
1/2 gallon Homemade Vanilla Blue Bell Ice Cream (or whatever brand is best in your area)
5 Butterfinger candy bars (regular size, 2.1 oz  or 3 King size )
1 10 oz. Cool Whip, thawed
Set ice cream out to thaw (about 20 minutes).  Crush 4 candy bars with a hammer, open wrapper and pour into a large bowl.  (reserve the other candy bar for garnish)  Scoop softened ice cream into the bowl and stir until the candy is distributed evenly.

Gently spoon into pie crust one large scoop at a time so that you don’t break the crust.  Work quickly, the ice cream will be getting very soft by now.  It will mound up above the crust.

Place in the freezer for a few minutes if it is getting too melted before you frost it.  Frost with the whole tub of thawed Cool Whip. Sprinkle with reserved crushed candy bar.  Cover loosely with 2 pieces of plastic wrap.  Freeze overnight.  Serve frozen with a drizzle of purchased hot fudge or homemade.
Serves 8 to 10.

For homemade crust:
30 Oreos, processed until fine
1/4 cup melted butter, add to cookie crumbs, pulse until combined

Press into a deep dish pie plate.  Continue with directions above.

****You can substitute Heath Bars for the Butterfingers.  Equally as good.  

Found these at WalMart last week.  You don’t have to use them for garnish, but they sure are cute!

Homemade Hot Fudge
12 oz. semi sweet chocolate chips
1 cup whipping cream
1/2 corn syrup
Place all in a glass bowl.  Microwave for 30 seconds.  Stir.  Microwave another 20 sec. Stir until smooth.  Can easily cut this in half and you can also use Ghirardelli bittersweet chocolate 4 oz. bar.  It has become one of my favorites.  Use about 1/3 third cup of the cream and 1 Tbs of corn syrup.  (you can also use canned evaporated milk if you have it on hand.  Cream is high these days.)

By Therese, June 28, 2012
About Me
So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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