Ingredients:
- 300 g Chocolate Sandwich Cookies (approx. 30 Oreos)
- 6 Tbsp Unsalted Butter, melted (85 g)
- 1/4 tsp Sea Salt
- 8 oz block Cream Cheese, full fat, fully softened
- 1 (14 oz) can Sweetened Condensed Milk (396 g)
- 1 tsp Vanilla Extract
- 1 ½ cups Heavy Whipping Cream (360 ml), chilled
- 10 standard size Butterfinger Candy Bars (approx. 280 g total)
Instructions:
- Crush the chocolate sandwich cookies in a food processor or sturdy bag until fine crumbs form. Alternatively, crush them with a rolling pin until the texture resembles sand.
- Pour the melted butter and salt into the cookie crumbs. Mix until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup or glass to compact it tightly.
- Place the crust in the freezer for 15 minutes while preparing the filling to ensure it sets properly.
- Crush 8 of the Butterfinger bars finely, using a food processor if available. Coarsely chop the remaining 2 bars for topping/garnish. Set aside.
- Using a chilled bowl and an electric mixer, whip the heavy cream until stiff peaks form. Set aside in the fridge.
- In a separate large bowl, beat the fully softened cream cheese until smooth and lump-free (about 2 minutes).
- Pour in the sweetened condensed milk and vanilla extract. Beat until the mixture is uniform and smooth.
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined, being careful not to deflate the air.
- Fold in the finely crushed Butterfinger pieces (the 8 bars) until evenly distributed throughout the mousse.
- Spoon the Butterfinger filling evenly into the chilled cookie crust.
- Sprinkle the coarsely chopped reserved 2 Butterfinger bars liberally over the top of the pie.
- Cover the pie loosely with cling film and refrigerate for a minimum of 4 hours, or ideally, overnight, until the filling is firm and set.