Description

This no-bake Butterfinger Pie with Peanut Butter is a creamy, crunchy dessert featuring a graham cracker crust, a luscious peanut butter and cream cheese filling, and crushed Butterfinger candy bars folded in and sprinkled on top. Perfectly sweetened with powdered sugar and the lightest whipped topping, this pie is a delightful treat that freezes no oven time and chills to set into a rich, textured delight.

Ingredients

Crust

2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted

Filling

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping (such as Cool Whip), thawed
4 Butterfinger candy bars (2.1 oz each), crushed (plus extra for topping)

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture is well blended. Press it firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate the crust while preparing the filling.
Make the filling: In a large bowl, beat the creamy peanut butter and softened cream cheese together until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, continuing to mix until fully incorporated and well combined, about 1-2 minutes more.
Fold in whipped topping: Gently fold the thawed whipped topping into the peanut butter and cream cheese mixture until just combined, taking care not to overmix to maintain a light texture.
Add Butterfinger pieces: Crush three of the Butterfinger bars and fold the crushed candy pieces into the peanut butter filling evenly.
Assemble the pie: Pour the filling mixture into the prepared crust, spreading the top smoothly with a spatula for an even finish.
Add topping: Crush the remaining Butterfinger bar and sprinkle the pieces evenly over the top of the pie for added crunch and decoration.
Chill: Refrigerate the completed pie for at least 4 hours or preferably overnight to allow it to set properly and for flavors to meld.
Serve: When ready to serve, slice the pie into portions. For clean slices, dip your knife in hot water and wipe it dry between each cut.

Notes

This is a no-bake pie, requiring only chilling to set the filling.
Use a spatula to gently fold ingredients to avoid deflating the whipped topping.
For best results, chill overnight to ensure the pie is firm and flavors meld well.
Butterfinger bars can be substituted with similar peanut butter candy bars if preferred.
Storing leftover pie covered in the refrigerator is recommended; consume within 3-4 days.