Butterfinger Pie
A creamy, no-bake pie filled with peanut butter and crushed Butterfinger candy bars, all nestled in a graham cracker crust.
Servings: 8 servings
Equipment
- Mixing Bowl
- Spatula
- Pie Dish
Ingredients
Ingredients
- 1 package Cream Cheese, softened 8 oz package
- 1 container Whipped Topping 8 oz container (like Cool Whip)
- 1 cup Powdered Sugar
- 1/2 cup Creamy Peanut Butter
- 3 bars Butterfinger Candy Bars, crushed divided use
- 1 pre-made crust Graham Cracker Crust
- 1/2 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and creamy.
- Add in the creamy peanut butter and vanilla extract, then continue mixing until well combined and silky.
- Gently fold in the whipped topping with a spatula, taking care not to deflate it. The mixture should look light and fluffy.
- Stir in two of the crushed Butterfinger candy bars, reserving one for the topping. Mix just until the candy is evenly distributed throughout the filling.
- Spoon the creamy mixture into your pre-made graham cracker crust. Use a spatula to smooth the top for a tidy finish.
- Sprinkle the remaining crushed Butterfinger pieces generously over the top, pressing down lightly so they stay put.
- Cover the pie and refrigerate for at least 4 hours or, for best results, overnight. This helps the flavors meld and the filling to set.
- Slice, serve cold, and watch everyone fall in love with this creamy, crunchy treat!
Notes
For best results, chill overnight. Serve with vanilla ice cream or fresh berries for a delightful dessert experience.