Description
This delicious Butterfinger Pie with Peanut Butter is a creamy, no-bake dessert featuring a crunchy graham cracker crust, smooth peanut butter cream cheese filling, and crushed Butterfinger candy bars mixed throughout and on top. Perfectly chilled for at least 4 hours, this pie delivers a rich combination of sweet, salty, and nutty flavors in every bite, making it an irresistible treat for peanut butter and candy lovers alike.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
For the Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (such as Cool Whip), thawed
- 4 Butterfinger candy bars (2.1 oz each), crushed (plus extra for topping)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until the mixture is well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat together the creamy peanut butter and softened cream cheese until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, continuing to mix until the mixture is well combined and creamy, for an additional 1-2 minutes.
- Fold in whipped topping: Gently fold the thawed whipped topping into the peanut butter and cream cheese mixture until just combined, being careful not to overmix to maintain a light texture.
- Add Butterfinger pieces: Crush 3 of the Butterfinger bars and gently fold the pieces into the peanut butter filling to distribute the candy throughout the mixture.
- Assemble the pie: Pour the prepared filling into the chilled graham cracker crust, smoothing the top evenly with a spatula.
- Add topping: Crush the remaining Butterfinger bar and sprinkle the pieces evenly over the top of the pie to add an attractive crunchy topping.
- Chill: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow it to set properly before serving.
- Serve: When ready to serve, slice the pie using a knife dipped in hot water and wiped dry between cuts to achieve clean slices. Enjoy your Butterfinger Pie!
Notes
- For a firmer crust, press the graham cracker mixture firmly and chill well before filling.
- Use fully softened cream cheese to ensure a smooth, lump-free filling.
- Gently folding the whipped topping preserves its airy texture in the filling.
- Chilling the pie overnight enhances the flavors and texture for best results.
- For easy slicing, warm and dry your knife between cuts to prevent sticking.
- Store leftovers covered in the refrigerator for up to 3 days.
