Perfect Peanut Butter Butterfinger Pie

linda gable


I combined several recipes for butterfinger pie and peanut butter pie and then added my own special touches. The result was an absolutely perfect pie! Warning: it is extremely rich, but addicting. Even those who proclaim it to be too rich keep going back for "just one more bite"!

pinch tips: How to Melt and Soften Butter



No-Cook or Other


graham cracker pie crust, store bought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
1 pkg
(8 ounce) cream cheese, at room temperature
1/2 c
creamy peanut butter
2 tsp
pure vanilla extract
1 1/2 c
powdered suger
1 bag(s)
(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)
8 oz
container frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies, Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy