Description
A deliciously creamy peanut butter pie topped with Butterfinger pieces.
Ingredients
Scale
- 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.)
Instructions
- 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.
- Mix in the vanilla extract until well combined.
- Gently fold in the whipped topping until evenly mixed for a fluffy texture.
- Stir in the chopped Butterfinger pieces, reserving some for garnishing on top.
- Pour the creamy filling into the pre-made graham cracker crust and spread it evenly.
- Refrigerate for at least 4 hours, or until set.
- Just before serving, garnish with additional Butterfinger pieces or a drizzle of chocolate sauce.
Notes
- This pie is best chilled overnight for the flavors to meld together.
- Use alcohol-free vanilla extract for a non-alcoholic option.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg