Butterfinger Pie Recipe: Silky Filling

Instructions:

1. Pulse the chocolate sandwich cookies in a food processor until they resemble fine, damp sand.
2. In a medium bowl, combine the cookie crumbs with 5 tablespoons of melted butter and sea salt, mixing until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate to form the crust. Bake 8 mins at 180°C or chill for 30 mins to set.
4. In a large mixing bowl, beat the softened cream cheese using a stand mixer or electric hand mixer until completely smooth and lump-free.
5. Add the creamy peanut butter, sweetened condensed milk, and vanilla extract. Beat until the mixture is fully emulsified and creamy.
6. Crush 4 of the Butterfinger bars. Gently fold the whipped topping and the 4 crushed bars into the cream cheese mixture using a silicone spatula, taking care not to deflate the air.
7. Pour the filling into the prepared chocolate crust and smooth the top with an offset spatula.
8. Refrigerate the pie for at least 6 hours to allow the fats to solidify and create a stable, sliceable texture.
9. Before serving, crush the remaining 2 Butterfinger bars over the top and drizzle with chocolate syrup.