Ingredients
Premade Graham Cracker crust
1 8oz block of softened cream cheese
1/2 cup Creamy Peanut Butter
2 tsp pure Vanilla Extract
1 & 1/2 cup Powdered Sugar
12oz of chopped butterfingers
8 oz container cool whip thawed
Step-by-Step Instructions
Prepare the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
Refrigerate the crust while preparing the filling.
Make the Peanut Butter Filling:
In a large mixing bowl, beat the softened cream cheese and creamy peanut butter until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Assemble the Pie:
Spread a layer of chopped Butterfinger candy bars over the bottom of the chilled graham cracker crust.
Pour the peanut butter filling over the candy layer, smoothing it out with a spatula.
Top the pie with additional chopped Butterfinger pieces for garnish, if desired.
Chill and Serve:
Refrigerate the Butterfinger Pie for at least 4 hours, or until set.
Before serving, garnish with whipped cream and additional Butterfinger pieces, if desired.
Slice and serve chilled, and enjoy the irresistible combination of peanut butter, chocolate, and Butterfinger candy!