Best Pb 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

BUTTERFINGER PIE

Butterfinger Pie image

This cool and creamy Butterfinger Pie is the stuff dreams are made of. It's a no-bake dessert that's so easy to make.

Provided by Christin Mahrlig

Categories Dessert

Time 15m

Number Of Ingredients 7

Ingredients

1 (8-ounce) package cream cheese, (room temperature)
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1 (12.5-ounce) bag fun-sized butterfinger bars, (crushed (reserve 2 bars to sprinkle on top))
1 (8-ounce) container Cool Whip, (thawed)
1 store-bought oreo or chocolate graham cracker crust

Steps:

Beat cream cheese and peanut butter with an electric mixer until smooth.
Mix in vanilla.
Beat in powdered sugar until smooth.
Fold in crushed butterfingers.
Fold in Cool Whip.
Spread filling in crust. Sprinkle reserved butterfingers on top.
Refrigerate at least 4 hours before serving.

BUTTERFINGER PIE

Butterfinger Pie image

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

Ingredients

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

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

PERFECT PEANUT BUTTERFINGER PIE

Perfect Peanut Butterfinger Pie image

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

Ingredients

1 graham cracker or chocolate pie crust, storebought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
1 pkg cream cheese, at room temperature; 8 oz.
1/2 c creamy peanut butter
2 tsp pure vanilla extract
1 1/2 c powdered suger
1 bag(s) 12.5 oz. fun size butterfinger candy bars, coarsely chopped to garnish the top of the pie (i reserve 2 of the chopped candy bars to garnish the top of the pie.)
8 oz container frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.

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.