Pb Butterfinger Pie
Indulge in the ultimate no-bake dessert experience with this luscious PB Butterfinger Pie, a creamy and crunchy treat that's a peanut butter lover's dream! Featuring a buttery graham cracker crust, a rich and velvety peanut butter filling, and the irresistible crunch of crushed Butterfinger bars, this pie is pure decadence in every bite. The filling is made with whipped cream and cream cheese for an airy yet indulgent texture, while the crushed Butterfinger topping adds a sweet and satisfying finish. With just 25 minutes of prep time and no baking required, it’s the perfect dessert for any occasion, from casual gatherings to special celebrations. Serve this chilled masterpiece and watch it disappear! Keywords: PB Butterfinger Pie, no-bake dessert, peanut butter pie, Butterfinger recipe, creamy pie, easy dessert recipes.
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Recipe Information
Ingredients
- 1.5 cups crushed graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup peanut butter, creamy
- 1 teaspoon vanilla extract
- 1.25 cups heavy whipping cream
- 1.5 cups Butterfinger bars, crushed
- 0.5 cup additional Butterfinger bars, crushed (for topping)
Instructions
In a medium mixing bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix thoroughly until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer until smooth and creamy.
Add the peanut butter and vanilla extract to the cream cheese mixture. Beat until fully incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream gently but thoroughly into the peanut butter mixture.
Fold 1.5 cups of crushed Butterfinger bars into the filling until evenly distributed.
Spoon the filling into the prepared crust, spreading it evenly with a spatula.
Sprinkle the 0.5 cups of additional crushed Butterfinger bars over the top of the pie for decoration.
Chill the pie in the refrigerator for at least 4 hours, or until the filling is set.
Slice and serve chilled. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 47.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
