Best 2 Cooking Light Frozen Butterfinger Pie Recipes

Indulge in a symphony of flavors with the Cooking Light Frozen Butterfinger Pie, a culinary masterpiece that tantalizes taste buds and evokes sheer delight. This no-bake dessert combines the irresistible crunch of Butterfinger candy bars, the velvety smoothness of cream cheese, and the refreshing tang of sour cream, all enveloped in a decadent chocolate ganache. With its delightful combination of textures and flavors, this frozen pie is a guaranteed crowd-pleaser, perfect for special occasions, summer gatherings, or simply satisfying your sweet cravings.

This recipe article offers a comprehensive guide to crafting this delectable dessert, featuring three variations to cater to diverse preferences and dietary restrictions. The classic recipe stays true to the original, featuring a traditional chocolate crust and a rich ganache made with semisweet chocolate. For those seeking a lighter indulgence, the lightened-up version substitutes the chocolate crust for a graham cracker crust and uses reduced-fat cream cheese and sour cream. And for those with gluten sensitivities, the gluten-free recipe provides a delectable alternative with a gluten-free chocolate cookie crust.

Each variation is meticulously explained with step-by-step instructions, ensuring success even for novice bakers. The article also includes helpful tips and tricks to elevate your pie-making skills, such as how to achieve a perfectly smooth ganache and how to decorate your pie with flair.

So gather your ingredients, prepare your kitchen, and embark on a culinary journey that leads to a frozen masterpiece. With the Cooking Light Frozen Butterfinger Pie, you'll create a dessert that captivates hearts and leaves a lasting impression on your taste buds.

Here are our top 2 tried and tested recipes!

EASY BUTTERFINGER™ PIE

Easy Butterfinger™ Pie image

An over-the-top ode to your favorite candy bar can be yours with a handful of simple ingredients and a few minutes of prep.

Provided by Dorothy Kern

Categories Dessert

Time 2h

Yield 8

Number Of Ingredients 6

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4 oz cream cheese, softened
1/3 cup creamy peanut butter
1/2 cup sugar
1 1/2 containers (8 oz each) frozen whipped topping, thawed
2 cups chopped Butterfinger™ candy bars

Steps:

Heat oven to 450° F.
Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
Store loosely covered in refrigerator.

Nutrition Facts : Calories 750, Carbohydrate 89 g, Cholesterol 25 mg, Fat 7, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 44 g, TransFat 0 g

COOKING LIGHT FROZEN BUTTERFINGER PIE

Cooking Light Frozen Butterfinger Pie image

Make and share this Cooking Light Frozen Butterfinger Pie recipe from Food.com.

Provided by AZRT8871

Categories Frozen Desserts

Time 3h15m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

10 sheets chocolate graham crackers (40 individual crackers)
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
1 large egg white
cooking spray
4 cups non-fat vanilla frozen yogurt
3 tablespoons light corn syrup
3 tablespoons creamy peanut butter
1 tablespoon nonfat milk
1 (2 1/8 ounce) butterfinger candy bars, chopped (chocolate-covered crispy peanut-buttery candy bars)

Steps:

Preheat oven to 350°.
Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.

Nutrition Facts : Calories 103.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 5.1, Sodium 63.8, Carbohydrate 11.6, Fiber 0.4, Sugar 6, Protein 2.2

Tips:

For a creamier filling, let the cream cheese and butter come to room temperature before mixing.
If you don't have a 9-inch pie plate, you can use a 10-inch pie plate, but the filling will be thinner.
To make sure the pie crust is cooked through, bake it for 10-15 minutes before adding the filling.
Let the pie cool completely before serving. This will help the filling to set and the pie will be easier to slice.
If you're short on time, you can use a pre-made pie crust. Just be sure to thaw it according to the package directions.

Conclusion:

This Cooking Light Frozen Butterfinger Pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy filling and crunchy Butterfinger topping are a winning combination that will satisfy everyone's sweet tooth. So next time you're looking for a special treat, give this pie a try. You won't be disappointed!