Butterfinger Pie
Creamy, crunchy, and utterly irresistible, Butterfinger Pie features a silky peanut-butter and cream cheese filling set in a chocolate cookie crust and topped with crunchy Butterfinger candy.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Hand Mixer
- Spatula
- Pie Dish
Ingredients
Ingredients
- 1 9-inch Chocolate Cookie Crust store-bought or homemade
- 8 oz Cream Cheese softened to room temperature
- 1 cup Creamy Peanut Butter smooth and at room temperature
- 1 cup Whipped Topping thawed if frozen (Cool Whip or similar)
- 1 cup Butterfinger Candies crushed (about one standard-size bag)
Instructions
- In a mixing bowl, combine softened cream cheese and peanut butter until smooth. Use a hand mixer or stand mixer on low speed for about 1–2 minutes to avoid lumps. Scrape the bowl sides with a spatula to ensure an even mix.
- Fold in whipped topping until well combined. Gently fold using a spatula to keep the mixture light and airy; stop when streaks disappear and the texture is uniform.
- Pour the mixture into the chocolate cookie crust and smooth the top with an offset spatula or the back of a spoon. Tap the pie gently on the counter to settle the filling and remove air pockets.
- Sprinkle crushed Butterfinger candies on top. For extra flair, press a few pieces lightly into the surface so they stick when chilled. Reserve a small handful to add before serving for extra crunch.
- Chill in the refrigerator for at least 4 hours or until set. For best slices, chill overnight. Cover the pie loosely with plastic wrap or a pie cover to prevent fridge odors.
- Serve chilled and enjoy! Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Notes
Store the pie covered in the refrigerator for up to 4–5 days. If freezing, wrap the pie tightly in plastic and then foil to protect from freezer air.