If you're still looking for ways to use Halloween candy, here's a pie to consider. Brownie Bottom Butterfinger Ice Cream Pie is an ice cream pie with a brownie crust. I've had this recipe for a while and it's a good one! Below is a more recent picture. The base is brownie, the middle is ice cream (Banana Pudding Ice Cream and Cookies & Creme) and the topping is just whipped cream and smashed Butterfinger.
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Brownie Bottom Crust
What I like best about this pie is the crust. Instead of the usual crumb crust, this one is a thin layer of brownie baked directly in the pie dish. If you prefer a thicker crust, you can double it. I originally used a scratch crust and that is what is in the card, but thanks to a comment I tested with packaged brownie mix and it works perfectly.
So to use brownie mix, pick a mix you like and follow the directions on the box, but use only half. Different brands will probably give slightly different results. For the pie in the photos above, I used half a box of Aldi brand gluten-free brownie mix and half of the ingredients called for on the box. I mixed as directed and spread in a deep dish well greased pie pan and baked at 325 F for about 23 minutes.
Removing Ice Cream Pie from Dish
I used to dread removing ice cream pie from a pie dish, but not anymore. The trick is to set the cold pie in a rimmed baking pan and pour a little hot water into the pan. The heat from the water will loosen the pie from the sides and you can pop it right out.
Recipe
Brownie Bottom Butterfinger Ice Cream Pie
Ingredients
Brownie Crust
- 4 tablespoons unsalted butter
- 2 ½ tablespoons unsweetened cocoa powder I used Hershey’s Dark
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 1 large egg
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup flour
Ice Cream Filling
- 1 ½ quarts vanilla ice cream or use a more adventurous flavor!
- ¼ cup more or less of caramel flavored sundae syrup
- 3 cups sweetened whipped cream or whipped topping**
- 4 to 8 Fun Size Butterfinger candy bars crushed in their wrappers
- Chocolate Syrup optional
Instructions
- Preheat oven to 325 degrees F. Grease a 9 inch deep dish glass pie plate.
- Melt the butter in a large saucepan or in a microwave-safe mixing bowl. Remove from heat, add the cocoa powder, and whisk until smooth. Whisk in the vanilla, then whisk in the sugar and the egg. Whisk in the baking powder and salt, and then gently stir in the flour.
- Spread as evenly as you can in the pie dish and bake for 20 minutes or until top appears set, yet a little shiny. A toothpick inserted should come out with moist crumbs as opposed to batter. Set on a rack and let cool. Put in the freezer until ready to use or for at least an hour.
- If desired, mix some of the Butterfinger into the softened ice cream. Another option is to just wait and put all the candy on at the end. Spread softened ice cream over top of brownie base. Drizzle caramel syrup over ice cream, and then spread a thin layer of whipped cream over the caramel syrup, dragging some of the syrup up into the whipped cream so that you have kind of a caramel-y whipped cream. Spread the remaining whipped cream over the top and pipe some around the edges (if you feel like it).
- Sprinkle more Butterfinger candy over the whipped topping. Return to freezer for about 4 hours or until whipped cream is very firm.
- When ready to serve, set the pie on a dish towel that’s been soaked in hot water. This will help loosen the crust from the side.. Cut slices and garnish with more caramel syrup and chocolate syrup (if desired).
Notes
Anna says
Okay, I just tested it with brownie mix and will post some photos once the pie is assembled. You can definitely do it. I used half of a 16 oz box of Aldi brand gluten-free brownie mix (LiveGFree). I mixed half a box of brownie mix, 1 tablespoon of water, 1 egg and 4 tablespoons of butter, then baked for about 23 minutes at 325 in a deep dish ceramic pie plate. I recommend following the ingredient list of whatever brand brownie mix you have.
Anna says
Hi Kathy,
Yes! I haven't tested it with this particular pie yet, but since you mentioned it I'm going to give it a try. I need to take some new photos anyway and I have a lot of Butterfinger candies left from Halloween. To make a brownie bottom pie crust with brownie mix you'll only need to use half of the box. You can weigh out half the box or you can make the whole batch of brownies, use part of the batter in the pie and then pour the rest into another pan and just bake some extra brownies. I will report back with an update, but I'm going to try your idea.
Kathy Olberding says
I was wondering if you can use a box brownie mix for the bottom.
C L says
Love the brownie crust idea! The Butterfingers I bought for the local Harvest Fest didn't last long enough to be leftover so I might have to use something else. Maybe Junior Mints or chopped York Peppermint Patties, and drizzling the top with creme de menthe? I thought about swirling creme de menthe into vanilla or mint chip ice cream(no kiddos at the potluck next weekend) but that might be overkill. 🙂 Then again, butter pecan ice cream with crushed nut brittle sounds good too! Your Mix and Match Pie has so many possibilities! 🙂
Martha says
This looks delicious. Love the idea of a thin layer of brownie as crush. I'm going to experiment with using low fat ice cream of frozen yogurt to see if I can make it more Weight Watchers friendly 🙂
Gloria says
I like that you are finding creative uses for left over halloween candy. Can't wait to see your book!!!
Sue says
I like the brownie crust idea!