Description
This delicious Butterfinger Pie with Peanut Butter is a no-bake dessert featuring a crunchy graham cracker crust and a creamy peanut butter and cream cheese filling mixed with crushed Butterfinger candy bars. Topped with more crushed Butterfinger pieces, this pie is perfect for peanut butter lovers looking for a quick and indulgent treat that sets in the fridge.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- 3 Butterfinger candy bars (2.1 oz each), crushed
Topping
- 1 Butterfinger candy bar (2.1 oz), crushed for topping
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs with melted butter until evenly mixed. Firmly press this mixture into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling: In a large bowl, beat the peanut butter and softened cream cheese together until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, then continue beating until fully combined and fluffy, about 1-2 minutes more.
- Fold in whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture until just combined, taking care not to overmix to maintain a light texture.
- Add Butterfinger pieces: Crush 3 Butterfinger bars into small pieces and carefully fold them into the filling mixture, distributing evenly without breaking down the candy too much.
- Assemble the pie: Pour the prepared filling into the chilled graham cracker crust, smoothing the top out evenly with a spatula.
- Add topping: Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie to add a crunchy texture and decorative finish.
- Chill: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow it to set firmly.
- Serve: When ready to enjoy, slice the pie. For clean, neat slices, dip your knife in hot water and wipe it dry between cuts to avoid sticking.
Notes
- Use creamy peanut butter for the smoothest filling texture.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Chilling the pie overnight enhances the flavor and makes slicing easier.
- The whipped topping keeps the pie light and airy, so do not overmix when folding it in.
- For best results, press the crust firmly and evenly for a sturdy base.
- Butterfinger bars can be crushed by placing them in a bag and using a rolling pin if you don’t have pre-crushed pieces.
