Butterfinger Peanut Butter Pie (Printable Version)
Creamy peanut butter filling paired with crunchy Butterfinger candy over a graham cracker crust.
# Ingredients Required:
→ Crust
01 -
200 g graham cracker crumbs
02 -
115 g unsalted butter, melted
→ Filling
03 -
240 g creamy peanut butter
04 -
225 g cream cheese, softened
05 -
120 g powdered sugar
06 -
5 ml vanilla extract
07 -
226 g whipped topping, thawed
08 -
4 Butterfinger candy bars (2.1 oz each, crushed)
# Guide to Cooking:
01 -
Combine graham cracker crumbs with melted butter in a medium bowl until evenly moistened. Firmly press mixture into the base and sides of a 23 cm pie dish. Refrigerate to set while preparing the filling.
02 -
In a large bowl, beat peanut butter and softened cream cheese until smooth, approximately 2 minutes.
03 -
Add powdered sugar and vanilla extract to the peanut butter mixture, mixing until fully combined and creamy, about 1 to 2 minutes.
04 -
Gently fold the whipped topping into the peanut butter mixture until just incorporated, taking care not to overmix.
05 -
Reserve one Butterfinger bar for topping. Crush the remaining three and gently fold them into the filling.
06 -
Pour the filling into the chilled crust and smooth the surface with a spatula.
07 -
Crush the reserved Butterfinger bar and evenly sprinkle it over the top of the filling.
08 -
Refrigerate for at least 4 hours or preferably overnight to allow the filling to firm.
09 -
Slice using a knife dipped in hot water and wiped dry between cuts for clean portions. Enjoy.
# Extra Suggestions:
01 -
Pulse graham crackers in a food processor for a finer crust texture. Ensure cream cheese is fully softened to prevent lumps. Overnight chilling enhances texture.