Butterfinger Pie

A simple, no-bake pie that is perfect for the butterfinger lover in your family! This creamy butterfinger pie comes together in a snap with just a few simple ingredients.  Peanut butter, cream cheese and a butter finger filling poured into a delicious cookie crust, make this pie a winner!


1 9 oz prepared graham cracker crust ( I made a cookie crust see below)
1 8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1 tsp pure vanilla extract
2 8 oz tubs Cool Whip thawed, ( I used 2 cups cream, whipped)
3 full size Butterfinger candy bars, crushed (I used 4)

Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and vanilla. Beat on medium-high speed until fully combined.
Fold in containers of thawed cool whip and crushed candy bars into the filling by hand. Reserve 1/3 cup of crushed candy bars for the top.
Spread into the crust. Top with the remaining crushed candy bars.

Chill for 4 hours before slicing.

Cookie Crust
1 1/2 cups cookie crumbs, ( use Maria biscuits) crushed in the food processor
1/3 cup granulated sugar
6 Tablespoons butter , melted

Preheat oven to 350F.
Mix cookie crumbs, sugar, and melted butter in a small bowl.
Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan.
Bake for 10 minutes. Remove from oven and allow to cool.

Recipe adapted from here


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