Perfect Peanut Butter Butterfinger Pie
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Family Tested & Approved
graham cracker pie crust, store bought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
(8 ounce) cream cheese, at room temperature
creamy peanut butter
pure vanilla extract
(12.5 ounce) butterfinger fun size candy bars, coarsely chopped and divided (i reserve two of the chopped candy bars to garnish the top of pie)
container frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.
Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered suger until thoroughly incorporated.
Stir in all but two of the chopped butterfinger bars. Fold in whipped topping. Spread mixture into crust.
Grate or shave as much dark chocolate as desired on top. Sprinkle with reserved chopped butterfinger bars. Refridgerate at least three or four hours before serving. Can be frozen.
Last Updated: Fri, Jul 25, 2014