Best 5 Ingredient Butterfinger Pie Recipes

BUTTERFINGER PIE RECIPE

Butterfinger Pie Recipe image

This EASY Peanut Butterfinger Pie recipe is full of peanut butter and Butterfinger candy bars. With a no bake filling this simple pie is delicious with a pastry pie crust or substitute a graham cracker crust or oreo crust! This really is the BEST pie recipe!

Provided by Dorothy Kern

Categories Dessert

Time 2h40m

Number Of Ingredients 7

Ingredients

1 recipe Pie Crust (blind baked (see note))
8 ounces (226g) cream cheese (softened)
½ cup (133g) peanut butter
¼ cup (50g) sugar
1 teaspoon vanilla extract
1 (8 ounce/226g) container Cool Whip ((or about 3 cups freshly whipped cream))
1 ½ cups (182g) chopped Butterfingers candy bars

Steps:

Beat cream cheese with a hand mixer until smooth, then mix in peanut butter until smooth. Add sugar and vanilla and mix until combined, then stir in Cool Whip. Stir in chopped Butterfingers.
Place mixture in pie. Cover and chill for at least 2 hours before slicing and serving. Serve with extra whipped topping or whipped cream. Store in refrigerator.

Nutrition Facts : ServingSize 1 serving, Calories 482 kcal, Carbohydrate 47 g, Protein 9 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 31 mg, Sodium 343 mg, Fiber 2 g, Sugar 24 g

EASY BUTTERFINGER™ PIE

Easy Butterfinger™ Pie image

An over-the-top ode to your favorite candy bar can be yours with a handful of simple ingredients and a few minutes of prep.

Provided by Dorothy Kern

Categories Dessert

Time 2h

Yield 8

Number Of Ingredients 6

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4 oz cream cheese, softened
1/3 cup creamy peanut butter
1/2 cup sugar
1 1/2 containers (8 oz each) frozen whipped topping, thawed
2 cups chopped Butterfinger™ candy bars

Steps:

Heat oven to 450° F.
Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
Store loosely covered in refrigerator.

Nutrition Facts : Calories 750, Carbohydrate 89 g, Cholesterol 25 mg, Fat 7, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 44 g, TransFat 0 g