Butterfinger Peanut Butter Pie (Print-Friendly Version)
Smooth peanut butter filling with crunchy Butterfinger bits on a crunchy graham cracker base.
# Ingredients List:
→ Base
01 -
115 g melted unsalted butter
02 -
200 g crushed graham crackers
→ Peanut Butter Mix
03 -
226 g thawed whipped cream
04 -
240 g smooth peanut butter
05 -
120 g powdered sugar
06 -
4 crushed Butterfinger candy bars (2.1 oz each), save one whole
07 -
225 g softened cream cheese
08 -
5 ml vanilla flavor
# Detailed Cooking Steps:
01 -
Keep one Butterfinger bar whole for topping. Crush the other three bars and fold them gently into the peanut butter mix.
02 -
Stir the powdered sugar and vanilla into the peanut butter and cream cheese mix until smooth. This should take a minute or two.
03 -
Pop the pie in the fridge for at least 4 hours or even better, leave it overnight so it sets nice and firm.
04 -
Mix the graham cracker crumbs and melted butter together well in a bowl. Press the mix firmly into the bottom and up the sides of a 23 cm pie pan. Stick it in the fridge while you get the filling ready.
05 -
Whip peanut butter and softened cream cheese in a big bowl until smooth. About 2 minutes with a mixer should do it.
06 -
Crush the saved Butterfinger and sprinkle it all over the top of the filling.
07 -
Carefully fold the whipped cream into your peanut butter mix so everything blends without losing the fluff.
08 -
Spoon the filling onto the cold crust and smooth the top out with a spatula.
09 -
To get neat slices, dip your knife in hot water and dry it before cutting. Makes clean pieces and no mess.
# Helpful Hints:
01 -
For a finer crumb, pulse graham crackers in a food processor. Make sure cream cheese is soft so no lumps show. Letting it chill overnight gives a better feel.