Butterfinger Peanut Butter Pie (Printable Version)

No-bake pie packed with peanut butter and crushed Butterfinger bars in a graham cracker crust. Creamy, crunchy, and irresistible.

# What You'll Need:

01 - 225 grams cream cheese, softened

02 - 120 grams powdered sugar

03 - 130 grams creamy peanut butter

04 - 5 millilitres vanilla extract

05 - 225 grams whipped topping (such as non-dairy whipped topping), thawed

06 - 2 Butterfinger candy bars (approx. 60 grams each), crushed

07 - 1 pre-made graham cracker crust (approx. 200 grams)

08 - 1 Butterfinger candy bar (approx. 60 grams), crushed

01 - In a large mixing bowl, beat the softened cream cheese with powdered sugar until completely smooth and creamy.

02 - Add the creamy peanut butter and vanilla extract to the mixture. Continue mixing until the filling is well combined and silky.

03 - With a spatula, gently fold in the whipped topping until fully incorporated. The filling should be light and fluffy; avoid over-mixing.

04 - Add two crushed Butterfinger bars to the filling and stir just until evenly distributed.

05 - Spoon the prepared filling into the pre-made graham cracker crust, smoothing the top with a spatula for a neat finish.

06 - Sprinkle the remaining crushed Butterfinger bar evenly over the surface of the pie and press lightly to set.

07 - Cover the pie and chill in the refrigerator for at least 4 hours or preferably overnight until fully set.

08 - Slice with a sharp knife and serve chilled for best texture and flavor.

01 - Chilling overnight enhances the texture and deepens the flavor.

02 - For added indulgence, serve with a scoop of vanilla ice cream or a handful of fresh berries.