No-Bake Butterfinger Pie (Print Version)
Creamy peanut butter filling with Butterfinger pieces in a graham cracker crust, chilled until set.
# Ingredients:
Crust
01 -
1 pre-made graham cracker pie crust
Filling
02 -
225 g cream cheese, softened to room temperature
03 -
180 ml creamy peanut butter
04 -
280 g whipped topping, divided
05 -
290 g fun size Butterfinger candy bars, unwrapped and chopped
# Instructions:
01 -
In a large bowl, use an electric or hand mixer to beat the cream cheese and peanut butter together until smooth and creamy.
02 -
Gently fold half of the whipped topping into the peanut butter mixture until just combined to maintain a light texture.
03 -
Stir in half of the chopped Butterfinger candy bars evenly into the filling mixture.
04 -
Pour the prepared filling into the graham cracker crust and smooth the surface with a spatula or frosting knife.
05 -
Spread the remaining whipped topping evenly over the filling layer.
06 -
Sprinkle the remaining chopped Butterfinger pieces on top to garnish, then refrigerate for 2 to 4 hours or overnight to set before slicing and serving.
# Notes:
01 -
Ensure cream cheese is softened thoroughly for a smooth filling consistency.