Easy Butterfinger Pie Recipe
Creamy peanut butter filling loaded with crunchy candy pieces in a graham crust. No baking—just chill, slice, and enjoy.
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Servings:
Ingredients
Main Ingredients
- 6 oz graham cracker pie crust ready-made
- 9 oz cream cheese, softened
- 0.67 cup creamy peanut butter
- 0.9 cup powdered sugar
- 0.75 tsp pure vanilla extract
- 9 oz frozen whipped topping, thawed
- 1.25 cup chopped crunchy peanut butter candy pieces divided; reserve some for topping
- 2 tbsp chocolate syrup for drizzling, optional
Instructions
Preparation Steps
- Beat cream cheese, peanut butter, and vanilla until smooth and fluffy.
- Gradually mix in powdered sugar until creamy with no lumps.
- Fold in the whipped topping gently to keep the mixture light.
- Stir in most chopped candy, saving a handful for garnish.
- Spread filling into the graham crust and smooth the top.
- Sprinkle remaining candy over the pie and drizzle with chocolate syrup.
- Chill until set, at least 3 hours, then slice and serve.
Notes
Try an Oreo crust for a chocolatey base, or swirl warm peanut butter on top before chilling. For clean slices, freeze 20 minutes before cutting. Store covered in the fridge up to 3 days or freeze up to 1 month.
This recipe is an original creation inspired by classic Easy Butterfinger Pie Recipe flavors. All ingredient ratios and instructions are independently developed.