I still remember the sound of my grandma unwrapping a Butterfinger bar—crunchy, decisive, like a tiny drumroll announcing dessert. She never fussed with fancy fillings; she layered chopped bars over warm caramel and baked just until the crust sang with golden edges. Those pies felt like permission to indulge. Today I turned that memory into a slightly grown-up, totally nostalgic pie: a flaky crust, gooey caramel, and a generous Butterfinger crunch that snaps and melts all at once. It smells like browned sugar and Saturday afternoons. If you want something playful, buttery, and a little bit crunchy, this pie will teleport you back—but with better oven mitts.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This pie combines gooey, buttery caramel with the unmistakable crisp-chocolate-nougat crunch of **Butterfinger** candy, all wrapped in a flaky crust. It balances silky and crunchy textures, and it makes a dramatic, delicious centerpiece with almost no fuss. It’s so easy even your oven can’t mess it up—just watch for golden edges and bubbling caramel. Who doesn’t love a pie that tastes like a candy bar grown up enough to wear a crust?
Ingredients
For the Main Dish:
- 1 (9-inch) store-bought pie crust (or two if you want a top crust) — thawed
- 1 (14 oz) can sweetened condensed milk, or 1 1/4 cups prepared caramel sauce/dulce de leche
- 6 Butterfinger bars (about 6 oz), finely chopped (reserve 1/2 cup for topping)
- 1/2 cup chopped toasted pecans or peanuts (optional, for extra crunch)
- 1/4 cup light brown sugar, packed
- 1 tbsp all-purpose flour (helps stabilize the filling)
- 1/4 tsp fine sea salt
- 1 large egg, beaten with 1 tbsp water (egg wash, optional)
- 1 tbsp coarse sugar for sprinkling (optional)
For the Sauce / Garnish (if applicable):
- 1/2 cup heavy cream (to warm and drizzle over slices, optional)
- Extra chopped Butterfinger for serving
How I Make It
Step 1:
Preheat the oven to 375°F. Unroll your pie crust and press it into a 9-inch pie pan, crimping the edges prettily or not—this pie forgives. If the crust shrinks while you line the pan, patch it with trimmings. Prick the bottom a few times with a fork so it bakes evenly.
Step 2:
Pour the 14 oz sweetened condensed milk or 1 1/4 cups caramel sauce into a saucepan and warm gently over low heat, stirring until smooth and glossy—about 3–4 minutes. I like to add a pinch of salt if using sweetened condensed milk to nudge the caramel flavor forward.
Step 3:
Stir 1/4 cup light brown sugar, 1 tbsp flour, and 1/4 tsp salt into the warm caramel. Fold in 5/6 of the chopped Butterfinger and the toasted nuts (if using). Spoon the filling into the prepared crust and smooth the top. Pause and inhale—the kitchen fills with toasted sugar and chocolate notes.
Step 4:
If you like a top crust, add one now and crimp; otherwise sprinkle the reserved chopped Butterfinger on top. Brush the crust with the egg wash and sprinkle with coarse sugar. Bake at 375°F for about 20–25 minutes, until the crust turns golden and you see gentle bubbling around the edges. The sound? Little caramel pops—music to my ears.
Step 5:
Let the pie rest on a rack for at least 30 minutes so the caramel sets a bit and the Butterfinger keeps its crunch. Warm 1/2 cup heavy cream and drizzle over slices for extra silk, or serve plain with a scoop of vanilla ice cream. Slice, listen for the crackle, and enjoy.
Pro Tips
- Warm the caramel slowly and stir constantly to prevent scorching. Low and steady wins the race.
- If you worry about soggy bottoms, blind-bake the crust for 8–10 minutes before adding the filling.
- Chop **Butterfinger** into uneven pieces—tiny bits melt, bigger chunks stay crunchy. Textural contrast = happiness.
- Use room-temperature egg wash for an even, golden sheen on the crust.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **Butterfinger** for chopped Twix or crushed peanut brittle. Twix adds caramel layers; brittle adds pure nut crunch.
- Use a gluten-free pie crust to make the dessert gluten-free; texture will change slightly but flavor stays fun.
- Substitute dairy caramel with a dairy-free dulce de leche or coconut caramel for a dairy-free option—expect a touch of coconut flavor.
- If you want less sweet, use 3/4 cup caramel and balance with a pinch more salt.
Variations & Tips
- Add a tablespoon of instant espresso powder to the caramel for a mocha kick—surprisingly grown-up.
- Stir in 1/2 cup mini marshmallows to the filling for a rocky-road vibe.
- Top with flaky sea salt instead of coarse sugar for a salted-candy contrast.
- Make mini hand pies with biscuit dough—fill, fold, seal, and bake for portable treats.
- For a holiday twist, add a teaspoon of cinnamon and a pinch of nutmeg to the filling.
- Try a crumble top: mix 1/2 cup flour, 1/2 cup brown sugar, and 6 tbsp cold butter until pebbly, then sprinkle over the filling before baking.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the pie and refrigerate for up to 24 hours. Bring to room temperature before baking, then bake as instructed. You can also bake fully and store in the fridge for up to 4 days; reheat slices briefly in a 325°F oven for 8–10 minutes to refresh the crust.
- Can I double the recipe?
- Sure thing. Use two pie pans or a deep-dish pan and add a few extra minutes of bake time (check for bubbling around the edges). If using multiple pans, rotate halfway through for even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different crust texture—more tender, less flaky.
- How do I know it’s done?
- Look for a golden crust and gentle bubbling of caramel at the edges. The center will still jiggle a bit but hold together when you tilt the pan—not soupy, not stiff.
- What if I don’t have ingredient X?
- Out of Butterfinger? Use chopped chocolate-covered toffee or crushed candy bars. No caramel? Warm 1 cup brown sugar with 6 tbsp butter and 2 tbsp heavy cream to make a quick caramel-like sauce.
How I Like to Serve It
I serve this pie slightly warm with a scoop of vanilla bean ice cream and a hot cup of coffee. It shines at potlucks and impresses at casual dinner parties—people take one bite and grin. For summer, pair a slice with chilled espresso over ice; for colder nights, add a drizzle of warmed heavy cream and a sprinkle of sea salt.
Notes
- Store leftovers in the fridge for up to 4 days. Rewarm slices in a 325°F oven for 8–10 minutes to crisp the crust.
- Not a meat dish—no safe cooking temps needed here, but always follow safety when handling hot caramel (it sticks and burns).
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!