Imperial Sugar
Imperial Sugar

Butterfinger Pie

Butterfinger Pie Imperial


  • 30 chocolate sandwich cookies
  • 1/2 cup unsalted butter, room temperature
  • 16 ounces cream cheese, softened
  • 1/2 cup Imperial Sugar Confectioners Powdered Sugar
  • 1/2 cup smooth peanut butter
  • 2 tablespoons milk
  • 2 cups chopped Butterfinger pieces
  • 12 mini Butterfingers for topping decoration
  • Crème Chantilly


  1. Crush 30 chocolate sandwich cookies in a food processor or blender.
  2. Add melted butter and mix well.
  3. Press crust into a 9-inch deep dish pie dish or a 9-inch tart pan.
  4. Chill pie crust while making pie filling
  5. Add softened cream cheese and powdered sugar to a bowl and whisk with an electric mixer until smooth.
  6. Add in peanut butter and milk, whisk until smooth.
  7. Pour 1 cup chopped Butterfingers into bottom of pie dish.
  8. Spoon pie filling into pie crust and smooth top.
  9. Fill a piping bag with Crème Chantilly and pipe swirls around edge of pie.
  10. Fill center of pie with 1 cup chopped Butterfingers.
  11. Top Crème Chantilly swirls with mini Butterfingers.
  12. Place pie into fridge for 8 hours or until firm.
  13. Top with Crème Chantilly
Imperial Sugar Insight

Tip: For extra peanut butter flavor use chocolate sandwich cookies with peanut butter filling.

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

Butterfinger® is a registered trademark of Ferrero 2021. All rights reserved.