Description
This creamy, no-bake Peanut Butter Butterfinger Pie combines a rich peanut butter filling with chopped Butterfinger candy in a buttery crust. It’s decadent, simple to make, and perfect for chilling ahead of time for an effortless dessert that’s always a hit.
Ingredients
- 1 prepared pie crust (baked if required)
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (130 g) creamy peanut butter
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- 8 oz whipped topping (e.g., Cool Whip), thawed
- 1 bag Butterfinger candy bars, chopped (reserve some for topping)
Instructions
- If your crust requires baking, bake it and let cool completely.
- In a large bowl, beat the cream cheese until smooth.
- Add peanut butter and vanilla extract; mix until well combined.
- Gradually beat in powdered sugar until creamy.
- Fold in most of the chopped Butterfinger, reserving some for garnish.
- Gently fold in the whipped topping until smooth (do not overmix).
- Spoon filling into the prepared crust and spread evenly.
- Top with reserved Butterfinger pieces.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Slice with a warm knife for clean cuts and serve chilled.
Notes
- Let the pie sit at room temp for 10 minutes before slicing.
- Do not freeze — texture may change and crust could become soggy.
- Use a 9-inch pie pan for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 480
- Sugar: 33g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
