Butterfinger Pie Recipe
This EASY Peanut Butterfinger Pie recipe is full of peanut butter and Butterfinger candy bars. With a no bake filling this simple pie is delicious with a pastry pie crust or substitute a graham cracker crust or oreo crust! This really is the BEST pie recipe!
Servings: 8 servings
Cost: $8-10
Ingredients
- 1 recipe Pie Crust blind baked (see note)
- 8 ounces (226g) cream cheese softened
- ½ cup (133g) peanut butter
- ¼ cup (50g) sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce/226g) container Cool Whip (or about 3 cups freshly whipped cream)
- 1 ½ cups (182g) chopped Butterfingers candy bars
Instructions
- Beat cream cheese with a hand mixer until smooth, then mix in peanut butter until smooth. Add sugar and vanilla and mix until combined, then stir in Cool Whip. Stir in chopped Butterfingers.
- Place mixture in pie. Cover and chill for at least 2 hours before slicing and serving. Serve with extra whipped topping or whipped cream. Store in refrigerator.
Video
Notes
- Learn how to blind bake your pie crust here.
- To make a NO BAKE PIE: use a graham cracker, Oreo, or peanut butter cookie crust instead of the pastry crust.
- Feel free to use homemade whipped cream for the filling and the topping instead of Cool Whip if that’s what you prefer. Just be aware that Cool Whip tends to hold up better because it has stabilizers. If you use whipped cream and have leftovers, the whipped cream might break down after a few days.
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- Sprinkling some finely chopped Butterfingers over the top before you serve it would be an excellent idea!
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 47g | Protein: 9g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 343mg | Potassium: 240mg | Fiber: 2g | Sugar: 24g | Vitamin A: 381IU | Calcium: 51mg | Iron: 1mg
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