MINI BUTTERFINGER PIES IN A JAR RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 12
Steps:
- Make the crust: 1.Preheat oven to 350°. 2.Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine. 3.Press 1 1/2 Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling. Make the filling: 4.Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated. 5.In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream. Assemble the pies: 6.Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving.
PIE-IN-A-JAR
Provided by Kelsey Nixon
Time 55m
Yield 8 jars
Number Of Ingredients 5
Steps:
- Make the preferred pie crust recipe.
- Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
- Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
- Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
- Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
- If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven
BUTTERFINGER PIE
This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.
Provided by Braunda
Categories Pie
Time 10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients together.
- Put it in pie crust.
- Chill.
Nutrition Facts : Calories 582.8, Fat 36.3, SaturatedFat 20.5, Cholesterol 31.2, Sodium 374.2, Carbohydrate 62.7, Fiber 1.3, Sugar 42.5, Protein 5.8
MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping
Provided by Butterfinger
Categories Bakery Goods
Time 30m
Yield 42 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
- Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
- In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
- Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
- Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
- Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
5-INGREDIENT BUTTERFINGER PIE
Make and share this 5-Ingredient Butterfinger Pie recipe from Food.com.
Provided by SteffofMS
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, cool whip, and powdered sugar till smooth.
- Add half of the candy bars and mix well.
- Pour into crust.
- Sprinkle rest of candy bars on top.
- Refrigerate at least 4 hours.
Nutrition Facts : Calories 617.7, Fat 38.4, SaturatedFat 21.6, Cholesterol 41.6, Sodium 413.3, Carbohydrate 64.1, Fiber 1.1, Sugar 46.3, Protein 6.7
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