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Creamy Butterfinger Pie

No-Bake Dessert only 7 Ingredients using your favorite candy bar & peanut butter. Easy & Creamy delicious.
Course: Baking, butterfingers, candy bar, candy bar pie, catherines plates, Dessert, icebox dessert, no bake recipe, pie
Cuisine: American
Author: Catherine's Plates

Equipment

  • large mixing bowl
  • electric hand mixer with beaters
  • measuring cups & spoons
  • spatula
  • Food Processor

Ingredients

  • 1 (8 oz) block cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 2 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 (10.2 oz) bag fun-sized butterfinger candy bars
  • 1 (2 oz) butterfinger candy bar (for topping)
  • 1 (8 oz) container cool whip, thawed
  • 1 (6 oz) 9 inch ready pie crust (graham cracker crust)

Instructions

  • In a large mixing bowl using an electric hand mixer, cream together softened cream cheese and creamy peanut butter until smooth.
  • Add in vanilla and just mix until combined using electric hand mixer.
  • Blend in powdered sugar 1/2 cup at a time until all 1 1/2 cups are blended in and mixture is smooth using electric hand mixer.
  • Using a food processor crush 10oz candy bars until small crumbs form. Pour into cream cheese mixture and fold together using a spatula.
  • Using same spatula fold in thawed cool whip into mixture.
  • Spread mixture into the ready pie crust evenly.
    NOTE: use any type of ready made pie crust. I use graham cracker. You can also use a cookie crust like shortbread or oreo. Make your own crust, just make sure it is baked and cooled first.
  • Crush remaining 2 oz candy bar into crumbs and sprinkle on top of pie.
  • Refrigerate at least 4 hours to overnight to make sure the filling is set before serving. Enjoy.