PEANUT-BUTTERFINGER CREAM PIE
Peanut-Butterfinger Cream Pie is the perfect make-ahead dessert for a summer party.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 3h10m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.
- Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 33.7 g, Cholesterol 10.6 mg, Fat 15.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 253.9 mg, Sugar 16.4 g
BUTTERFINGER PIE
This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.
Provided by Braunda
Categories Pie
Time 10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients together.
- Put it in pie crust.
- Chill.
Nutrition Facts : Calories 582.8, Fat 36.3, SaturatedFat 20.5, Cholesterol 31.2, Sodium 374.2, Carbohydrate 62.7, Fiber 1.3, Sugar 42.5, Protein 5.8
5-INGREDIENT BUTTERFINGER PIE
Make and share this 5-Ingredient Butterfinger Pie recipe from Food.com.
Provided by SteffofMS
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, cool whip, and powdered sugar till smooth.
- Add half of the candy bars and mix well.
- Pour into crust.
- Sprinkle rest of candy bars on top.
- Refrigerate at least 4 hours.
Nutrition Facts : Calories 617.7, Fat 38.4, SaturatedFat 21.6, Cholesterol 41.6, Sodium 413.3, Carbohydrate 64.1, Fiber 1.1, Sugar 46.3, Protein 6.7
PERFECT PEANUT BUTTERFINGER PIE
Attention all Butterfinger fans, this pie will be your go-to dessert! It's very simple to make and packs a punch of peanut-buttery flavor. Each creamy bite is filled with bits of crunchy Butterfinger goodness. The cream cheese adds a little tanginess. We chose an Oreo crust and it paired well with the chocolate of the candy bar....
Provided by Linda Gable
Categories Chocolate
Time 3h30m
Number Of Ingredients 8
Steps:
- 1. Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered sugar until thoroughly incorporated.
- 2. Stir in all but two of the chopped Butterfinger bars. Fold in whipped topping. Spread mixture into crust.
- 3. Grate or shave as much chocolate as desired on top. Sprinkle with reserved chopped Butterfinger bars. Refrigerate at least three or four hours before serving. Can be frozen.
BUTTERFINGER CANDY BAR PIE
This pie is so yummy!! I got this recipe out of our Carolina Country magazine!This is so easy and out of this world delicious!! If you like butterfinger candy bars, you will love this pie! Enjoy!!!1
Provided by Bernice Mosteller
Categories Candies
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a small mixing bowl, beat the cream cheese until smooth.
- 2. FOLD in whipped topping, (do not beat with mixer)
- 3. Crush the candy bars; FOLD 1 cup into cream cheese mixture.Spoon mixture into crust.
- 4. Sprinkle with remaining crushed candy bars on top.
- 5. Refrigerate for 2- - 4 hours before slicing. SEE I told you it would be EASY AS PIE!!!!!!!!
BUTTERFINGER CANDY BAR PIE
Steps:
- Beat cream cheese until smooth. Fold in whipped topping. Crush candy bars and fold 1 cup into cream cheese mixture.
- Spoon into graham cracker crust and sprinkle with remaining candy bar crumbs.
- Refrigerate for 2 to 4 hours before serving. Candy bars crush better if you freeze them first.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERFINGER CREAM PIE
We went to Perkins for breakfast and my fiance saw this pie. He wanted it, so I looked at the picture and told him I'd make it. Here's the recipe so you can too.
Provided by Victoria Baldwin
Categories Pies
Time 4h20m
Number Of Ingredients 8
Steps:
- 1. Beat cream cheese and peanut butter until smooth. Beat in powdered sugar. Stir in chopped Butterfinger Bars. Fold in whipped cream. Pour into cookie crust.
- 2. Refridgerate until firm (4 hours to over night).
- 3. Before serving, drizzle chocolate syrup, extra Butterfinger and add Reddi Whip around the edge. (Reddi Whip optional)
BUTTERFINGER PIE
Make and share this Butterfinger Pie recipe from Food.com.
Provided by Amber W.
Categories Pie
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding and milk and let chill.
- Then, add crushed Butterfingers (leaving enough to sprinkle on top of both pies) and 1 container of cool whip to pudding.
- Pour in both pie shells.
- Top with remaining cool whip and sprinkle left over Butterfingers pieces on top of pies.
- Freeze pies and set out 30 - 45 minutes before time to cut.
- (May also substitute Oreo cookies for butterfingers. Use almost entire package of Oreos.).
Nutrition Facts : Calories 451.9, Fat 22.5, SaturatedFat 12.1, Cholesterol 4.3, Sodium 367.1, Carbohydrate 61.2, Fiber 1.2, Sugar 41.8, Protein 4.6
PUMPKIN BUTTERFINGER® BRULEE PIE
This pie idea popped into my head when I had a craving for Butterfingers® while watching Pumpkin Wars on HGTV! Serve with whipped cream.
Provided by MicheleR1
Categories Fruits and Vegetables Vegetables Squash
Time 2h23m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.
- Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.
- Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.
- Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.
- Remove pie from the oven; cool to room temperature, about 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.
- Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 50.2 g, Cholesterol 60.2 mg, Fat 16.4 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 7 g, Sodium 537 mg, Sugar 31.3 g
EASY BUTTERFINGER PIE RECIPE WITH PEANUT BUTTER - CRAZY FOR CRUST
This EASY Butterfinger Pie recipe is full of peanut butter and Butterfinger candy bars. Use a pastry crust or NO BAKE cookie crust!
Provided by @MakeItYours
Number Of Ingredients 7
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.
PB BUTTERFINGER PIE
This recipe is a little different from most Butterfinger and/or peanut butter pies. It uses both. I will tell you that it is very rich so small slices are usually best. It has to set for at least 3 hours before serving.
Provided by Sherrybeth
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
- Stir in chopped Butterfinger.
- Fold in whipped cream.
- Spread into cookie crust.
- Refrigerate for at least 3 to 4 hours before serving.
- Drizzle with chocolate syrup before serving.
Nutrition Facts : Calories 677.7, Fat 50.2, SaturatedFat 24.2, Cholesterol 113.2, Sodium 408.5, Carbohydrate 51.7, Fiber 1.7, Sugar 34.8, Protein 9.5
COOKING LIGHT FROZEN BUTTERFINGER PIE
Make and share this Cooking Light Frozen Butterfinger Pie recipe from Food.com.
Provided by AZRT8871
Categories Frozen Desserts
Time 3h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
- Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
- Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Nutrition Facts : Calories 103.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 5.1, Sodium 63.8, Carbohydrate 11.6, Fiber 0.4, Sugar 6, Protein 2.2
BUTTERFINGER PIE
Everyone I have made this for has fallen inlove with it but it is a little rich so if you don't want it that rich only use half the bag of butterfingers... PS, Hope you enjoy...
Provided by Jennfer Woodall
Categories Pies
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Soften cream cheese, crush the butterfingers in a chopper so they are in fine pieces....
- 2. Mix powdered sugar, cream cheese, and butterfinger mixture together. Fold in cool whip. Pour mixture into 9" deep dish graham cracker crust.Take 1-2 bakers semi sweet chocolate sqaures melt it and then drizzle over pie and Refrigerate for about 3 to 4 hours...
BUTTERFINGER PIE
this is such a good recipe. I have taught my grandaughters to make this by themselves. They are 6 & 7. My mom made this and never any left.
Provided by Gail Hill
Categories Pies
Time 5m
Number Of Ingredients 3
Steps:
- 1. Put candy bars in large baggie. Close baggie and crush candy into smll pieces. Save 1/4-1/3 cup for top of pie.
- 2. Mix in a large bowl with cool whip by hand
- 3. Spoon into pie crust. Top with extra candy and cover with lid. Refrigerate 4-6 hrs. Best if refrigerated over night.
BUTTERFINGER PIE
This is 1 of my many favorite recipes.
Provided by Brenda friley
Categories Other Snacks
Number Of Ingredients 4
Steps:
- 1. Mix cool whip and cream cheese together.
- 2. Add crushed butterfingers and stir.
- 3. Pour into crust and chill - preferably overnight.
EASIEST BUTTERFINGER PIE EVER
This is my husband's recipe and it is so good and easy. He loves to putter in the kitchen once in a while and I am amazed at what he comes up with. He gave me permission to share this with you. I hope you will like it.
Provided by Linda Griffith @sothernladee
Categories Pies
Number Of Ingredients 5
Steps:
- Put the butterfingers into a food processor or blender and pulverize until you have crumbs. Save a handful of the crumbs to sprinkle on top. In the food processor, add in the 16 oz Cool Whip and blend.
- Pour into the prepared pie shell and smooth with spoon. Add the 8oz Cool Whip to the top of the pie. Sprinkle with the crubs and drizzle with chocolate syrup. Refrigerate until firm.
BUTTERFINGER PIE
This pie is a huge hit at every holiday I make it for. There are never any leftovers to take home and I barely get a piece to eat myself.
Provided by Angie Newcomb @anewcomb74
Categories Pies
Number Of Ingredients 4
Steps:
- Combine softened cream cheese, cool whip, and 6 crushed Butterfinger candy bars. I unwrap the candy bars and crush them in a separate bowl. The finer you can crush them the better the pie will be.
- Spoon into prepared graham cracker crust.
- Top with remaining crushed Butterfinger candy bar.
- Chill in the refrigerator for at least 4 hours before serving.
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