Since I moved to New York last July my family started all getting together on Sunday afternoons for lunch post-church services. If you know me or you’re a friend of my family’s you know how we love to eat, and eat well. So on Sundays everybody brings something to the table, literally, and we eat, we laugh, we talk about whatever happened the week before. It’s a party every single week.
So now that I’m home, I get to join in. This past week was like every other, except we were celebrating the birthday of my cousin’s boyfriend, so that meant we needed cake. But I couldn’t just bring cake, I had to make something else because I don’t know what the word moderation means (come on, I grew up in SC, give me a break) and one of the first things we South Carolinians are taught in school is, “You can never have too much dessert.”* So in addition to the chocolate-peanut butter cake that wasn’t unlike the one I made for my mom’s birthday a few weeks ago, I made this gorgeous, silky, crispity crunchity peanut buttery (can I say that? does that break any trademark agreements?) Butterfinger Pie.
Some backstory: My mom has recently become a master at the phenomenon that is Pinterest. She saw a pie similar to this one and all but forced my hands to make it. Not really, but sort of.
If you’re in a hurry, this pie is the quickest, tastiest throw-together dessert I’ve ever seen or made. And so you’re not necessarily a fan of Butterfinger? Substitute another candy bar and have at it.
- Graham cracker crust (homemade or pre-bought) [I was in a hurry so I bought one]
- 5 fun-sized packages of Butterfinger candy bars
- 1 8 oz. package of Philadelphia Cream Cheese
- 2 8 oz containers of French Vanilla Cool Whip (didn’t even know this existed. Nearly died when I saw it on the freezer aisle)
- about 1/4 cup of sugar
- pinch of salt
Get ready for this…
- In a stand mixer, beat cream cheese with sugar until light and fluffy.
- Meanwhile in a food processor, chop the candy bars until they resemble sand (or bigger if you want larger pieces).
- Once cream cheese is beaten, mix in the cool whip to combine (you want an evenly-mixed filling).
- Add the chopped candy bars and pinch of salt and mix to combine.
- Fill the pie shell and chill at least a half hour before serving.
*Not actually taught in SC public schools.