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Easy Butterfinger™ Pie

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  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 6
  • Servings 8
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An over-the-top ode to your favorite candy bar can be yours with a handful of simple ingredients and a few minutes of prep.
By Dorothy Kern
Updated Apr 21, 2021
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Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 4 oz cream cheese, softened
  • 1/3 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 1/2 containers (8 oz each) frozen whipped topping, thawed
  • 2 cups chopped Butterfinger™ candy bars

Steps

  • 1
    Heat oven to 450° F.
  • 2
    Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
  • 3
    In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
  • 4
    Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
  • 5
    Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
  • 6
    Store loosely covered in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    You can use fresh whipped cream instead of whipped topping. Use 3 to 4 cups freshly whipped cream in the pie and another 1 to 2 cups for the topping.
  • tip 2
    Substitute your favorite candy bar for the Butterfingers™!

Nutrition Information

750 Calories, 40g Total Fat, 8g Protein, 89g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
750
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
21g
103%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
490mg
20%
Potassium
200mg
6%
Total Carbohydrate
89g
30%
Dietary Fiber
2g
10%
Sugars
44g
Protein
8g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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