Description
Discover a delightful treat with our easy No Bake Butterfinger Pie recipe. Simple, creamy, and perfect for any occasion.
Ingredients
Units
Scale
- 8 oz. Cream Cheese, room temperature
- 1/2 c. cream peanut butter
- 2 1/2 tbsp. Powdered sugar
- 1 tsp. Pure vanilla extract
- 1 c. Butterfinger candy, crushed and divided
- 8 oz. Whipped Topping
- 3/4 c. semi-sweet chocolate chips, melted
- 24 Nutter Butter or peanut butter sandwich cookies, finely crushed
- 3 tbsp. Melted butter
- 1/4 tsp. Salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the crushed cookies, melted butter, and salt in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Place the pie dish in the preheated oven and bake the crust for 10 minutes. Then, remove from the oven and allow it to cool completely.
- In a large bowl, beat the cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract. Mix until well combined.
- Fold in half of the crushed Butterfinger candy and the whipped topping into the peanut butter mixture until thoroughly combined.
- Spread the peanut butter filling into the prepared crust, smoothing the top with a spatula.
- In a small bowl, melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the peanut butter filling.
- Top the pie with the remaining whipped topping (or add it to the melted chocolate), then sprinkle the remaining crushed Butterfinger candy on top.
- Refrigerate the pie for at least 4 hours, or until set. Slice and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chill
- Cuisine: American
