Ingredients
Equipment
Method
- In a large bowl, beat together the softened cream cheese and 1/2 cup of the creamy peanut butter until smooth and well combined. This forms the luscious base for our pie.1 (8-ounce) package cream cheese, 1 cup creamy peanut butter
- Gradually beat in the powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract for that classic dessert aroma and taste.1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Gently fold in the thawed frozen whipped topping into the cream cheese and peanut butter mixture until just combined. Be careful not to overmix; you want to maintain that airy texture.1 (12-ounce) container frozen whipped topping
- Add the chopped Butterfinger candy bars to the filling and gently fold them in until evenly distributed throughout. You'll start to see those delightful candy pieces peeking through!4-5 Butterfinger candy bars (about 1.5 cups)
- Spoon the peanut butter and Butterfinger filling evenly into the pre-made chocolate cookie crust. Smooth the top with a spatula to create an even surface.1 (9-inch) pre-made chocolate cookie crust
- In a small microwave-safe bowl, combine the remaining 1/2 cup of creamy peanut butter. Microwave in 15-second intervals, stirring between each, until it’s smooth and pourable. Drizzle the melted peanut butter over the top of the pie in a decorative pattern.1 cup creamy peanut butter
- If desired, sprinkle additional chopped Butterfinger pieces over the top for an extra layer of crunch and visual appeal.Additional chopped Butterfinger
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set fully. This chilling time is crucial for achieving the perfect texture.
Notes
Store leftovers tightly covered in the refrigerator for up to 3-4 days. Can also be frozen for longer storage.
