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Peanut Butter Butterfinger Cream Cheese Pie

A creamy and crunchy dessert that combines the rich flavors of peanut butter with the sweet crunch of Butterfinger pieces on a cream cheese base, perfect for family gatherings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust and filling
  • 1 pre-made graham cracker pie crust
  • 8 ounces cream cheese, softened Should be completely softened for a smooth filling.
  • 1 cup creamy peanut butter Can swap with creamy almond butter if desired.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (alcohol-free)
  • 1 cup whipped topping For added fluffiness.
  • 1 cup Butterfinger candies, chopped Plus extra for garnish.

Method
 

Preparation
  1. In a medium bowl, beat together the softened cream cheese, peanut butter, and powdered sugar using an electric mixer until smooth and creamy. Ensure there are no lumps.
  2. Mix in the vanilla extract until well combined.
  3. Gently fold in the whipped topping until evenly mixed for a fluffy texture.
  4. Stir in the chopped Butterfinger pieces, reserving some for garnishing on top.
  5. Pour the creamy filling into the pre-made graham cracker crust and spread it evenly.
  6. Refrigerate for at least 4 hours, or until set.
  7. Just before serving, garnish with additional Butterfinger pieces or a drizzle of chocolate sauce.

Notes

Make the pie a day in advance for better flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as it may alter the texture.