Imagine a dessert so decadent, so irresistibly creamy, that it transforms an ordinary moment into a spectacular culinary experience. This Frozen Butterfinger Mousse Pie is not just a dessert—it's a mouthwatering adventure that combines the rich, velvety smoothness of peanut butter mousse with the iconic crunch of Butterfinger candy bars. Perfect for those who crave a no-bake treat that's both luxurious and ridiculously easy to make, this pie will become your new obsession!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup heavy whipping cream
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup Butterfinger candy bars, crushed
Instructions
- Remove the pre-made pie crust from refrigeration and let it sit at room temperature for 10 minutes to soften slightly.
- In a large mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form, approximately 3-4 minutes. Set aside.
- In a separate bowl, combine creamy peanut butter and powdered sugar. Mix thoroughly until smooth and well-incorporated.
- Gently fold the whipped cream into the peanut butter mixture, being careful to maintain the cream's light and airy texture. Fold until just combined.
- Crush the Butterfinger candy bars into small pieces using a rolling pin or food processor, reserving about 2 tablespoons for topping.
- Fold most of the crushed Butterfinger pieces into the mousse mixture, reserving some for garnish.
- Pour the mousse mixture into the pre-made pie crust, spreading evenly with a spatula.
- Sprinkle the remaining crushed Butterfinger pieces on top of the mousse for decoration.
- Cover the pie with plastic wrap and freeze for at least 4 hours or overnight until the mousse is completely set.
- Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
Tips
- Temperature Matters: Allow your pie crust to sit at room temperature for exactly 10 minutes to ensure easy handling without becoming too soft.
- Whipping Cream Technique: Use cold heavy cream and a chilled mixing bowl for the most stable and fluffy whipped cream. Beat until stiff peaks form, but be careful not to over-beat.
- Fold Gently: When combining the whipped cream and peanut butter mixture, use a gentle folding motion to maintain the air and lightness of the cream.
- Crushing Butterfinger Bars: For the best texture, use a rolling pin or food processor to create varied sizes of candy pieces—some fine crumbs and some small chunks.
- Freezing Strategy: Cover the pie tightly with plastic wrap to prevent freezer burn and potential absorption of other flavors.
- Serving Tip: Let the pie sit at room temperature for 5-10 minutes before serving to achieve the perfect creamy, sliceable texture.
- Make Ahead: This pie can be prepared up to a week in advance, making it perfect for entertaining or preparing dessert in advance.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 8g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 45mg
