Description
A delicious no-bake pie featuring a creamy peanut butter filling and crushed Butterfinger candy bars, all nestled in a graham cracker crust.
Ingredients
Scale
- 1 ½ cups crushed graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 cup whipped topping (like Cool Whip)
- 1 cup Butterfinger candy bars, crushed (about 4–5 bars)
- Chocolate syrup, for drizzling (optional)
Instructions
- Preheat your oven to 350°F. In a medium bowl, combine the crushed graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
- In a large mixing bowl, beat together the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
- Gently fold in the whipped topping until fully combined.
- Stir in the crushed Butterfinger candy bars, reserving a small amount for topping.
- Pour the peanut butter mixture into the cooled graham cracker crust, spreading it evenly.
- Refrigerate the pie for at least 4 hours, or overnight for best results.
- Before serving, drizzle with chocolate syrup and sprinkle the reserved crushed Butterfinger on top.
Notes
- For a chocolate twist, use a chocolate cookie crust instead of graham cracker.
- You can also substitute the creamy peanut butter with crunchy peanut butter for added texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg