Butterfinger Ice Cream Pie

Introduction

This Butterfinger Ice Cream Pie combines a crunchy Oreo crust with a rich, no-churn chocolate ice cream filling, loaded with peanut butter swirls and Butterfinger pieces. It’s the ultimate make-ahead dessert, perfect for satisfying a crowd’s sweet tooth without turning on the ice cream maker. You’ll love the irresistible texture and flavor combination in every frozen slice.

Prep & Cook Time

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes (plus freezing time)

Servings: 8

Ingredients

• 1 1/2 cups Oreo cookie crumbs (about 25 cookies)
• 6 tableIspoons butter (melted)
• 2 cups heavy whipping cream (whipped to stiff peaks)
• 14 ounces sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk chocolate chips (melted)
• 1 Butterfinger bar (chopped)
• 1/4 cup creamy peanut butter
• 1 tablespoon chocolate syrup
• 1 cup heavy whipping cream
• 1/2 cup milk chocolate chips
• 1 tablespoon chocolate syrup
• 1 Butterfinger bar (chopped)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Mix the Oreo cookie crumbs and melted butter in a medium bowl until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, then let cool completely.
2. Prepare Filling: In a large bowl, whip the 2 cups of heavy whipping cream until stiff peaks form. In a separate large bowl, whisk together the sweetened condensed milk and cocoa powder until smooth.
3. Fold & Flavor: Gently fold the whipped cream into the sweetened condensed milk mixture in two additions. Fold in the 1/2 cup of melted milk chocolate chips and the first chopped Butterfinger bar.
4. Add Swirls: Spoon the filling into the cooled crust. Warm the peanut butter for a few seconds to make it pourable. Drizzle it and the 1 tablespoon of chocolate syrup over the filling. Use a knife or skewer to gently swirl them through the top layer.
5. Freeze: Cover the pie with plastic wrap and freeze for at least 6 hours, or until completely firm.
6. Make Ganache Topping: About 30 minutes before serving, make the ganache. Heat the 1 cup of heavy whipping cream until steaming. Pour it over the 1/2 cup of milk chocolate chips in a heatproof bowl. Let sit for 3 minutes, then whisk until smooth. Stir in the final 1 tablespoon of chocolate syrup. Let cool until it thickens slightly.
7. Decorate & Serve: Pour the ganache over the frozen pie. Immediately sprinkle with the final chopped Butterfinger bar. Return to the freezer for 15 minutes to set the ganache. Let pie sit at room temperature for 10 minutes before slicing and serving.

Variations

• Mini Pies: Press the crust into a muffin tin to make individual mini pies, adjusting the freezing time to about 4 hours.
• Crust Swap: Use a pre-made chocolate cookie crust for a shortcut, skipping the baking step entirely.
• Parfait Style: Layer the unbaked crumb mixture and ice cream filling in glasses for a deconstructed, no-bake dessert.
• Hot Fudge Drizzle: Serve slices with warmed chocolate syrup in place of, or in addition to, the ganache topping.

Tips for Success

• Ensure your heavy cream and bowl are very cold before whipping to achieve stiff peaks quickly.
• Let the melted chocolate cool slightly before folding it into the filling to prevent it from melting the whipped cream.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.
• When swirling the peanut butter, don’t over-mix; just a few passes creates attractive ribbons.

Storage & Reheating

Store the pie tightly wrapped in plastic or in an airtight container in the freezer for up to 2 weeks. It does not need reheating; simply let it sit at room temperature for 5-10 minutes before slicing for the best texture.

FAQ

Can I use Cool Whip instead of whipping my own cream?

Yes, you can substitute an equal amount of thawed Cool Whip for the whipped heavy cream in the filling. Fold it into the sweetened condensed milk mixture as directed.

My ganache is too runny. What happened?

Your cream may have been too hot, or the ratio was off. Ensure you are using exactly 1 cup of cream and 1/2 cup of chips. Let it cool at room temperature, stirring occasionally, until it reaches a pourable but thick consistency.

Is there a substitute for the peanut butter?

You can omit it for a nut-free version, or use a different nut butter like almond butter for a different flavor profile.

Why does the pie need to bake?

The crust is baked to set it and enhance its flavor, creating a stable base. If you prefer a no-bake crust, simply chill it for an hour before filling.

Can I make this pie ahead of time?

Absolutely. It’s an excellent make-ahead dessert. Prepare and freeze it completely, then add the ganache and final topping up to a day before serving.

What’s the best way to chop the Butterfinger bars?

Place the bar in a sealed plastic bag and crush it with a rolling pin or the bottom of a heavy pan for easy, contained chopping.