why make this recipe
Butterfinger Pie is the perfect dessert for anyone who loves the delicious combination of chocolate and peanut butter. With its creamy filling and crunchy Butterfinger topping, this pie is not only easy to make but also a crowd-pleaser. Whether you’re celebrating a special occasion or just looking for a sweet treat, Butterfinger Pie is sure to satisfy your cravings.
how to make Butterfinger Pie
Ingredients:
- 8 ounces cream cheese (room temperature)
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 12.5 ounces fun-sized Butterfinger bars (crushed; reserve 2 bars for topping)
- 8 ounces Cool Whip (thawed)
- Store-bought Oreo or chocolate graham cracker crust
Directions:
- In a large mixing bowl, beat the room-temperature cream cheese and creamy peanut butter until smooth.
- Add the vanilla extract and mix well.
- Gradually incorporate the powdered sugar until everything is well combined.
- Gently fold in the crushed Butterfinger bars.
- Carefully mix in the thawed Cool Whip until the mixture is fully blended.
- Pour the filling into the prepared crust and sprinkle the reserved crushed Butterfinger on top.
- Refrigerate the pie for at least four hours to allow it to set.
how to serve Butterfinger Pie
Serve Butterfinger Pie cold straight from the refrigerator. Slice it into wedges and consider adding a dollop of extra Cool Whip on top for an extra treat. This pie pairs well with a scoop of vanilla ice cream or a drizzle of chocolate syrup for added flavor.
how to store Butterfinger Pie
Store any leftovers in an airtight container in the refrigerator. Make sure to cover the pie to keep it fresh. It will stay good for about 3 to 5 days in the fridge.
tips to make Butterfinger Pie
- Make sure the cream cheese is at room temperature for easier mixing.
- Be careful not to over-mix the Cool Whip; you want to keep the fluffy texture.
- For a thicker filling, you can add a bit more powdered sugar to taste.
- If you want to add a little extra crunch, mix some chopped nuts into the filling.
variation
If you’re looking for a different twist, try substituting the Butterfinger bars with your favorite chocolate bar, like Snickers or Milky Way. This can give your pie a new flavor profile while keeping that creamy texture!
FAQs
1. Can I make this pie ahead of time?
Yes! Butterfinger Pie is great to make the day before you plan to serve it. Just keep it refrigerated.
2. Can I use a homemade crust instead of a store-bought one?
Absolutely! A homemade Oreo or chocolate graham cracker crust can add a personal touch.
3. What can I use instead of Cool Whip?
If you prefer, you can make your own whipped cream using heavy cream and sugar. Just whip it until it forms stiff peaks and use it in place of Cool Whip.
Butterfinger Pie
Ingredients
For the filling
- 8 ounces cream cheese (room temperature) Make sure the cream cheese is at room temperature for easier mixing.
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar Add more to taste if you want a thicker filling.
- 12.5 ounces fun-sized Butterfinger bars (crushed; reserve 2 bars for topping) Can substitute with other chocolate bars for a variation.
- 8 ounces Cool Whip (thawed) Be careful not to over-mix to keep the fluffy texture.
For the crust
- 1 pre-made pie crust Store-bought Oreo or chocolate graham cracker crust A homemade crust can also be used.
Instructions
Preparation
- In a large mixing bowl, beat the room-temperature cream cheese and creamy peanut butter until smooth.
- Add the vanilla extract and mix well.
- Gradually incorporate the powdered sugar until everything is well combined.
- Gently fold in the crushed Butterfinger bars.
- Carefully mix in the thawed Cool Whip until the mixture is fully blended.
- Pour the filling into the prepared crust and sprinkle the reserved crushed Butterfinger on top.
- Refrigerate the pie for at least four hours to allow it to set.