Hey everyone, Jordan here! I'm normally a behind-the-scenes foodie and editor, but once I told Sophie about my grandma's famous Butterfinger Pie, we knew it had to be in the celebratory Pi Day blog post.
This dessert is so decadent and really simple to make, I thought my grandma was hiding something when she first showed me how to make it. The pie always turned out to be sweet, tart, creamy, and gone in about 30 seconds! Now you can make one of your own to celebrate 3.14 in a delicious fashion
Ingredients:
8 oz of cream cheese, softened
1 package of mini-Butterfinger bars, chopped (she never told me exactly how many of the mini-Butterfingers to use, so measure with your heart)
1 large container of Cool Whip
Graham cracker crust, 9 inch, either store-bought or homemade
Directions:
In a large bowl, beat the cream cheese until smooth, add the chopped Butterfinger bars
Fold in the Cool Whip, then pour your mixture into the crust. Put the pie in the fridge to firm up
It takes a few hours to firm up, so you can either make it the day before or put it in the freezer for 1 hour before serving - enjoy!