Butterfinger Pie

Indulge in the irresistible layers of creamy sweetness and crunchy candy with this Butterfinger Pie — a no-bake dessert that’s perfect for holidays, potlucks, or anytime you crave a slice of nostalgic chocolate-peanut butter goodness.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Filling:

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 cup creamy peanut butter

• 1 teaspoon vanilla extract

• 8 oz whipped topping (like Cool Whip), thawed

• 6 Butterfinger bars (regular size), crushed

For the Topping:

• 8 oz whipped topping

• Extra crushed Butterfinger pieces for garnish

‍ Instructions

1. Make the Crust

• In a bowl, combine graham cracker crumbs, sugar, and melted butter.

• Press firmly into a 9-inch pie dish.

• Chill in the refrigerator while you prepare the filling.

2. Prepare the Filling

• In a large bowl, beat cream cheese, powdered sugar, peanut butter, and vanilla until smooth.

• Fold in 8 oz of whipped topping and crushed Butterfinger bars.

• Spread evenly over the prepared crust.

3. Add the Topping

• Top the pie with an additional layer of whipped topping.

• Sprinkle crushed Butterfinger pieces generously on top.

4. Chill and Serve

• Refrigerate the pie for at least 4 hours or overnight to set.

• Slice and serve cold for best texture and flavor!

Tips for Perfect Butterfinger Pie

• For a firmer crust, you can bake it at 350°F (175°C) for 8 minutes, then cool completely before adding the filling.

• Make ahead: This pie holds well for up to 3 days in the fridge.

• Freeze slices individually for a quick frozen treat.

Why You’ll Love This Dessert

• No baking required

• Rich peanut butter flavor

• Crunchy, creamy, and dreamy

• Crowd favorite for every occasion

For more details, visit the full recipe

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