frozen butterfinger pie
Need a quick and easy dessert for Fourth of July today? I got the hook up for you!
Last week I was planning on making dinner (macaroni and cheese — oh, I’ll have to post that one next week) and was asking Jake if he thought I should make dessert, too. He’s not a dessert person so he just kind of shrugged his shoulders at me. I decided it was better to ask Chris, our out of town friend, what he thought. He was much more receptive to the idea. Chris mentioned something about butterfingers and Jake then mentioned a pie, so butterfinger pie came up to the plate. See, I don’t even think of these things myself sometimes.
[The cast of characters]
This is a pretty simple no bake pie. You don’t have to freeze it – you can just leave it in the fridge – but freezing it gives it an almost ice cream like texture, perfect for a warm summer day. As you can see, you also don’t need a whole lot of ingredients to make this pie!
[Crush the vanilla wafers – bang, bang, bang!]
I decided I wanted to do this pie with vanilla wafers. You can also do an Oreo crust, graham cracker crust, or buy a premade shell. I put the wafers in a plastic bag and started to bang away on them until they were smooth crumbs.
[Melted butter and a tablespoon of sugar melds the vanilla wafers together to form a crust]
Add a tablespoon of sugar and six tablespoons of melted butter. Press it into a pie pan. I decided to bake mine for about 10 minutes at 350 degrees just to set it up a little, but you don’t really need to do that.