Best Perfect Peanut Butterfinger Pie Recipes

EASY BUTTERFINGER™ PIE

Easy Butterfinger™ Pie image

An over-the-top ode to your favorite candy bar can be yours with a handful of simple ingredients and a few minutes of prep.

Provided by Dorothy Kern

Categories Dessert

Time 2h

Yield 8

Number Of Ingredients 6

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4 oz cream cheese, softened
1/3 cup creamy peanut butter
1/2 cup sugar
1 1/2 containers (8 oz each) frozen whipped topping, thawed
2 cups chopped Butterfinger™ candy bars

Steps:

Heat oven to 450° F.
Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
Store loosely covered in refrigerator.

Nutrition Facts : Calories 750, Carbohydrate 89 g, Cholesterol 25 mg, Fat 7, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 44 g, TransFat 0 g

PERFECT PEANUT BUTTERFINGER PIE

Perfect Peanut Butterfinger Pie image

Attention all Butterfinger fans, this pie will be your go-to dessert! It's very simple to make and packs a punch of peanut-buttery flavor. Each creamy bite is filled with bits of crunchy Butterfinger goodness. The cream cheese adds a little tanginess. We chose an Oreo crust and it paired well with the chocolate of the candy bar....

Provided by Linda Gable

Categories Chocolate

Time 3h30m

Number Of Ingredients 8

Ingredients

1 graham cracker or chocolate pie crust, storebought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
1 pkg cream cheese, at room temperature; 8 oz.
1/2 c creamy peanut butter
2 tsp pure vanilla extract
1 1/2 c powdered suger
1 bag(s) 12.5 oz. fun size butterfinger candy bars, coarsely chopped to garnish the top of the pie (i reserve 2 of the chopped candy bars to garnish the top of the pie.)
8 oz container frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.

Steps:

1. Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered sugar until thoroughly incorporated.
2. Stir in all but two of the chopped Butterfinger bars. Fold in whipped topping. Spread mixture into crust.
3. Grate or shave as much chocolate as desired on top. Sprinkle with reserved chopped Butterfinger bars. Refrigerate at least three or four hours before serving. Can be frozen.