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Peanut Butter Butterfinger Pie
Caroline

Peanut Butter Butterfinger Pie

This no-bake Peanut Butter Butterfinger Pie combines creamy peanut butter, tangy cream cheese, and fluffy whipped cream in a graham cracker crust, topped with caramel drizzle and crushed candy bars for the ultimate indulgent dessert.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made graham cracker pie crust
  • 1/2 cup creamy peanut butter
  • 1/2 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream, whipped
  • 1/4 cup caramel sauce
  • 1/2 cup crushed Butterfinger candy bars
  • 1/4 cup chopped peanut butter cups (optional)
  • Extra caramel sauce for drizzling
  • Crushed graham crackers or cookie crumbs for garnish

Equipment

  • mixing bowl
  • hand mixer or stand mixer
  • spatula
  • measuring cups
  • Pie dish (if not using pre-made crust)

Method
 

  1. In a mixing bowl, beat peanut butter, cream cheese, and powdered sugar until smooth.
  2. Gently fold in whipped cream until fluffy and well combined.
  3. Spread a thin layer of caramel sauce onto the pie crust base.
  4. Spoon the peanut butter mixture into the crust and spread evenly.
  5. Drizzle caramel sauce on top and sprinkle with crushed Butterfinger and peanut butter cups.
  6. Add crushed graham crackers or cookie crumbs for texture.
  7. Refrigerate for at least 2 hours before serving.
  8. Drizzle extra caramel over slices before serving for an indulgent touch.

Notes

  • For a firmer filling, chill overnight.
  • Use a piping bag for whipped cream swirls on top for a bakery-style finish.
  • Add extra candy toppings right before serving to keep them crunchy.