Description
This Butterfinger Pie is a delightful no-bake dessert that combines a crunchy graham cracker crust with a creamy peanut butter and cream cheese filling, studded with crunchy Butterfinger candy pieces. Perfectly chilled, it’s a sweet and crunchy treat that’s easy to prepare and ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
- 1 cup peanut butter
- 1 cup heavy cream
- 3 Butterfinger bars, crushed (reserve some for topping)
Instructions
- Prepare the Crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined and holds together when pressed.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch pie dish, forming an even crust layer. Place it in the refrigerator to chill and set while you prepare the filling.
- Make the Filling Base: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring there are no lumps.
- Add Peanut Butter and Cream: Incorporate the peanut butter and heavy cream into the cream cheese mixture, beating until the filling becomes fluffy and fully dissolved.
- Fold in Whipped Topping and Butterfingers: Gently fold the whipped topping into the filling to maintain its light texture, then stir in most of the crushed Butterfinger bars, reserving a handful for garnish.
- Assemble the Pie: Spread the prepared filling evenly over the chilled graham cracker crust with a spatula for a smooth surface.
- Garnish: Sprinkle the reserved crushed Butterfinger pieces on top of the pie for an appealing crunch and decorative finish.
- Chill the Pie: Refrigerate the assembled pie for at least 3 to 4 hours, or preferably overnight, to allow it to fully set and develop flavors.
- Serve: Slice the pie and serve chilled to enjoy a creamy, sweet, and crunchy dessert treat.
Notes
- For easier slicing, run a knife under hot water and dry it before cutting the pie for clean slices.
- You can substitute whipped topping with freshly whipped cream for a fresher flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- This pie is best served cold and should be stored in the refrigerator.
