Description
A creamy, dreamy pie with peanut butter and crunchy Butterfinger pieces, all in a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup 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, thawed
- 4 Butterfinger candy bars, crushed (plus extra for topping)
Instructions
- Combine graham cracker crumbs and melted butter in a bowl; press into a 9-inch pie dish. Chill for 30 minutes.
- Beat cream cheese until smooth; add peanut butter and vanilla, then beat until smooth.
- Gradually add sifted powdered sugar; mix until light and fluffy.
- Fold in whipped topping until no white streaks remain.
- Crush Butterfinger bars, fold most into the filling, reserving some for topping.
- Spread filling into chilled crust; cover and refrigerate for at least 4 hours.
- Top with reserved Butterfinger before serving.
Notes
For clean slices, use a knife dipped in hot water. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 22g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Butterfinger pie, peanut butter dessert, no-bake pie