Description
Make this easy Butterfinger Pie with a creamy peanut butter filling and crunchy candy topping. Perfect for any occasion
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup peanut butter
- 2 cups whipped cream
- 4 Butterfinger bars, crushed
- ½ teaspoon vanilla extract
- Chocolate sauce (optional, for drizzling)
- Whipped cream (optional, for topping)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch pie dish to form an even crust. Set aside to cool in the refrigerator.
- Make the filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and peanut butter until smooth and creamy. Add the vanilla extract and mix until well combined.
- Fold in the whipped cream: Gently fold the whipped cream into the peanut butter mixture until well combined. Be careful not to deflate the whipped cream; you want to keep the mixture light and airy.
- Add the filling to the crust: Spoon the peanut butter filling into the prepared graham cracker crust. Use a spatula to spread it evenly and smooth the top.
- Chill the pie: Refrigerate the pie for at least 3 hours, or until it is firm and fully set.
- Top the pie: Once the pie is chilled, garnish it with the crushed Butterfinger bars. You can also drizzle some chocolate sauce on top for extra flavor and decoration. Add a dollop of whipped cream if desired.
- Serve and enjoy: Slice the pie into wedges and serve chilled. Enjoy the creamy, peanut buttery goodness with a delightful crunch from the Butterfingers.