Butterfinger Pie

Butterfinger Pie  Butterfinger Pie

Candy and Pie………what could be better? I can’t think of anything!

Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG!  My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.

Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.

Butterfinger Pie 1

About the pie……..it reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!

Butterfinger Pie Collage


Butterfinger Pie

Butterfinger Pie

  • Author: Marty Boyd
  • Yield: 8


  • 2 large eggs
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 8 Butterfinger candy bars (2.10z size), coarsely chopped /divided
  • 1 unbaked pie shell ( I buy the pre made but you can make your own)


  1. Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
  2. Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.