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So-Easy Butterfinger Pie

Easy Butterfinger Pie
Grab a fork. A creamy no-bake pie filling choc full of peanut butter and Butterfinger goodness is the only way you’ll want to eat candy bars from now on.
By Dorothy Kern

Peanut butter and me, we are BFFs. I can never get enough peanut butter in any form. So it should be no surprise that Peanut Butter Pie is one of my favorite desserts and Butterfingers are one of my favorite candy bars. Today I’ve married these two fabulous desserts into one delicious and easy pie that everyone will love. 

The pie starts with my favorite crust, a Pillsbury refrigerated crust. Once it’s baked and cooled you fill it with a whipped mixture of peanut butter, cream cheese, whipped topping and candy bars. Just a few simple ingredients come together fast and easy and you have a Butterfinger candy bar in pie form! 

Easy Butterfinger Pie

Place 1 pie crust in a 9” pie plate. Flute the edges as desired and poke the bottom and sides with a fork. Bake as directed on package, at 450°F for about 10 minutes. Cool completely before continuing.

Pie crust in a pie dish

Place 4 ounces cream cheese, 1/3 cup creamy peanut butter, and ½ cup sugar in a large bowl. Mix with a hand mixer until smooth.

Peanut butter, cream cheese, sugar in a mixing bowl

Carefully fold in one 8-ounce container of whipped topping.

Add the whipped topping to the peanut butter mixture

Stir in 1 1/2 cups of the chopped Butterfinger candy bars, saving the remaining ½ cup for the topping.

Add crushed butterfingers

Place mixture in prepared pie crust.

Put the mixture in the pie crust

Spread remaining whipped topping (4 ounces or ½ cup) over the pie then sprinkle with reserved 1/2 cup of chopped candy. Chill pie for at least 1 hour before serving.

Easy Butterfinger Pie

IF you have any leftovers, store loosely covered in the refrigerator.



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