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Butterfinger™ Cream Cheese Brownie Pie
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Butterfinger™ Cream Cheese Brownie Pie

Butterfinger™ Cream Cheese Brownie Pie

A decadent combo of flavors stack up to create one indulgent pie. Peanut buttery cream cheese over a Gold Medal™ brownie layer is topped with luscious chocolate ganache and candy pieces to finish this Neighborhood to Nation contest recipe. MORE + LESS -

Servings: 36 servings (1 serving = 1 slice)
Crust
INGREDIENT
WEIGHT
MEASURE
Frozen pie crusts, 9-inch deep dish, premade
2 lb 4.00 oz
6 each
Brownie Layer
INGREDIENT
WEIGHT
MEASURE
Water, hot approx. 120°F
1 lb 8.00 oz
3 cups
Butterfinger™ candy bars, chopped
1 lb 6.00 oz
4 cups
Oreo cookie pieces, medium
1 lb 2.00 oz
6 cups
Cream Cheese Layer
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
4 lb
8 cups
Granulated sugar
1 lb 2.00 oz
2 1/2 cups
Peanut butter, crunchy
9 oz
1 cup
Vanilla extract
1 Tbsp
Ganache Topping
INGREDIENT
WEIGHT
MEASURE
Semi-sweet chocolate chips
1 lb
2 1/2 cups
Heavy cream
1 lb
2 cups
Light corn syrup
1 Tbsp
Finishing
INGREDIENT
WEIGHT
MEASURE
Peanut, granules
9 oz
2 cups
Whipped topping
1 lb 8.00 oz
9 cups
Crust
  1. Place crusts onto two full sheet pans; set aside until needed.
Brownie Layer
  1. Combine water and brownie mix in mixer bowl fitted with paddle attachment.
  2. Mix on low speed 30 seconds; stop mixer, scrape bowl and paddle.
  3. Mix for an additional 30 seconds on low speed or until combined.
  4. Divide batter (approx. 1 lb 3 oz per crust) into unbaked pie crusts; spread evenly.
  5. Sprinkle approx. 1/2 cup (2.75 oz) Butterfinger candy pieces evenly over batter in each crust.
  6. Top each pie evenly with 1 cup (3 oz) Oreo cookie pieces.
  7. Bake as directed below until edges are set and center is no longer jiggly (use low fan if baking in convection oven).
  8. Refrigerate pies after baking to cool, about 45 minutes.
BAKE:
TEMP
TIME
Convection Oven*
300°F
42-47 minutes
Standard Oven
350°F
42-47 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 21 minutes of baking.
Cream Cheese Layer
  1. Place cream cheese in mixer bowl fitted with paddle attachment.
  2. Mix on medium speed 1 minute; stop mixer, scrape bowl and paddle.
  3. Add sugar, peanut butter and vanilla; mix on medium speed 1 minute or until well blended.
  4. Stop mixer, scrape bowl and paddle; mix an additional 30 seconds.
  5. Top each cooled pie with approx. 14 oz of cream cheese filling; spread evenly to cover top of pie.
  6. Refrigerate while making ganache.
Ganache
  1. Place chocolate chips in large bowl.
  2. Add cream to 2-quart sauce pan and bring to full boil over medium heat.
  3. Remove from heat and pour over chocolate chips.
  4. Stir until smooth with wire whisk; stir in corn syrup and let cool 25 minutes.
Finishing
  1. Pour approx. 1/2 cup (5 oz) ganache over center of each pie and spread over top.
  2. Sprinkle edges of each pie with 1/3 cup (1.5 oz) granulated peanuts.
  3. Sprinkle remaining Butterfinger candy pieces, approx. 1 cup (5.5 oz) over center of pies; refrigerate 1 hour before serving.
  4. Cut each pie into 6 wedges; place on serving plate and garnish with rosette of whipped topping.
  • Check out our recipe for Butterfinger™ Cream Cheese Brownie Pie. A delicious recipe featuring only the best products from General Mills Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 slice
Calories
1120
Calories from Fat
550
% Daily Value
Total Fat
61g
94%
Saturated Fat
30g
149%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
740mg
31%
Total Carbohydrate
127g
42%
Dietary Fiber
5g
22%
Sugars
83g
Protein
15g
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 6 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 10 1/2 Fat;
Carbohydrate Choice
8 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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