Description
Indulge in a delectable Butterfinger Pie with Peanut Butter recipe. Discover the perfect dessert for peanut butter lovers today!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup 1 stick unsalted butter, melted
- 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)
- 4 Butterfinger candy bars (2.1 oz each, crushed (plus extra for topping))
Instructions
- Step 1: Prepare the crust: In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you make the filling.
- Step 2: Make the filling: In a large bowl, beat together peanut butter and softened cream cheese until smooth, about 2 minutes. Add powdered sugar and vanilla, mixing until well combined and creamy, about 1-2 minutes more.
- Step 3: Fold in whipped topping: Gently fold the whipped topping into the peanut butter mixture until just combined. Be careful not to overmix.
- Step 4: Add Butterfinger pieces: Crush 3 Butterfinger bars (save one for topping) and fold them into the peanut butter mixture.
- Step 5: Assemble the pie: Pour the filling into the prepared crust, smoothing the top with a spatula.
- Step 6: Add topping: Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie.
- Step 7: Chill: Refrigerate the pie for at least 4 hours or overnight to set.
- Step 8: Serve: When ready to serve, slice the pie and enjoy! For clean slices, dip your knife in hot water and wipe it dry between cuts.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg