Butterfinger Pie
Ingredients
For the Filling:
- 1 8-ounce package cream cheese, softened
- 1 cup confectioners' sugar
- ½ cup creamy peanut butter
- ½ tsp. vanilla extract
- 1 8-ounce Cool Whip, thawed
- 3 1.9-ounce Butterfinger candy bars, crushed (2 for filling and 1 for topping)
For the Crust:
- 1 pre-made graham pie crust, blind baked or not, your choice
Instructions
- In a large mixing bowl, using an electric mixer, blend softened cream cheese and confectoners' sugar until completely smooth and lump-free.
- Mix in the peanut butter and vanilla extract until the mixture is fully combined and creamy.
- Using a spatula, gently fold the Cool Whip into the mixture until light and fluffy; avoid overmixing to keep the texture airy.
- Stir in two crushed Butterfinger bars, saving the third for garnishing the top of the pie.
- Spoon the filling into the graham cracker crust; smoothing the top with a spatula.
- Sprinkle the third crushed Butterfinger evenly over the surface of the pie.
- Cover and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the filling set.
- When ready to serve, remove from the refrigerator and use a warm knife to slice the pie for serving.
Notes
Chilling: Longer chilling time makes the pie firmer and easier to slice.
Alternative Crust: Swap graham cracker crust for chocolate cookie crust for a richer flavor.
Candy Crusinig Tip: Freeze the Butterfinger bars for 15 minutes before crushing; they will break into cleaner pieces.
Storing: Store covered in the refrigerator for up to 4 days; can be frozen for 1 month.