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Butterfinger™ Cream Cheese Brownie Pie

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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 -

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Servings: 36 servings (1 serving = 1 slice)

Ingredients

NAME WEIGHT MEASURE
Crust
Pie crusts, frozen, 9-inch deep dish, premade 2 lb 4 oz 6 each
Brownie Layer
Water, hot (approx. 120°F) 1 lb 8 oz 3 cups
Gold Medal™ Chocolate Brownie Mix (11312) 6 lb 1 box
Butterfinger™ candy, pieces 1 lb 6 oz 4 cups
Oreo™ cookie, medium pieces 1 lb 2 oz 6 cups
Cream Cheese Layer
Cream cheese, softened 4 lb 8 cups
Sugar, granulated 1 lb 2 oz 2 1/2 cups
Peanut butter, crunchy 9 oz 1 cup
Vanilla extract 1 Tbsp
Ganache Topping
Chocolate chips, semi-sweet 1 lb 2 1/2 cups
Heavy cream 1 lb 2 cups
Corn syrup 1 Tbsp
Finishing
Peanut, granules 9 oz 2 cups
Whipped topping 1 lb 8 oz 9 cups

Method

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.
  8. Refrigerate pies after baking to cool, about 45 minutes.
Bake
Convection Oven - Low fan*     300°F     42-47 minutes
Standard Oven                            350°F     42-47 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 20 minutes.

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 Topping
  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.

Nutrition Information

Nutrition values are calculated using the weights of ingredients.

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
% Daily Value*:
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.
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