Perfect Peanut Butterfinger Pie

 

I combined several recipes for Butterfinger pie and peanut butter pie and then added my own special touches. The result was an absolutely perfect pie! Warning: it is extremely rich but addicting. Even those who proclaim it to be too rich keep going back for “just one more bite!”

A chocolate oreo crust is filled with a rich and creamy filling with peanut butter and lots of crushed Butterfinger Candy bars.

One of the best desserts I’ve ever made! It will be my new go to for pot lucks at work. It is indeed rich but oh so worth the calories! Definitely a 5 star recipe!

My friend is going to love this made a chocolate crust and that sent it over the top.

Attention all Butterfinger fans, this pie will be your go-to dessert! It’s very simple to make and packs a punch of peanut-buttery flavor. Each creamy bite is filled with bits of crunchy Butterfinger goodness. The cream cheese adds a little tanginess. We chose an Oreo crust and it paired well with the chocolate of the candy bar. This is crazy good!

This cool and creamy Butterfinger Pie is the stuff dreams are made of. It’s a no-bake dessert that’s so easy to make. Perfect for using up leftover candy and also a great excuse to buy some Butterfingers!

This was easy and delicious! I found this recipe while looking for a frozen dessert. Even though it only calls for chilling, we liked the frozen texture. I doubled the recipe (Cool whip comes in 8 oz containers , so I bought 3 of those) and used two blocks of cream cheese. It worked perfectly for 3 graham cracker crusts, and was a big hit with the family. This one is a keeper!!

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Ingredients:

1 graham cracker or chocolate pie crust, storebought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
1 pkg cream cheese, at room temperature; 8 oz.
1/2 c creamy peanut butter
2 tsp pure vanilla extract
1 1/2 c powdered suger
1 bag(s) 12.5 oz. fun size butterfinger candy bars, coarsely chopped to garnish the top of the pie (i reserve 2 of the chopped candy bars to garnish the top of the pie.)
8 oz container frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.

Directions:

1. Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered sugar until thoroughly incorporated.
2. Stir in all but two of the chopped Butterfinger bars. Fold in whipped topping. Spread mixture into crust.
3. Grate or shave as much chocolate as desired on top. Sprinkle with reserved chopped Butterfinger bars. Refrigerate at least three or four hours before serving. Can be frozen.

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