Description
A simple, no-bake pie featuring a crunchy peanut butter candy crust and a creamy filling topped with crushed Butterfinger bars.
Ingredients
Scale
- 1 1/2 cups crushed shortbread cookies
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 12-ounce container frozen whipped topping, thawed
- 1 cup crushed Butterfinger candy bars
Instructions
- Mix crushed cookies and melted butter. Press mixture into the bottom and up the sides of a 9-inch pie plate. Chill for 30 minutes.
- Beat powdered sugar, softened cream cheese, and vanilla extract until smooth.
- Fold in the thawed whipped topping gently.
- Spread the cream cheese mixture evenly over the chilled crust.
- Sprinkle the crushed Butterfinger candy bars over the top layer.
- Chill the pie for at least 4 hours before slicing and serving.
Notes
- You can substitute graham crackers for shortbread cookies if desired.
- Crush the candy bars using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30
- Sodium: 250
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
- Cholesterol: 45
Keywords: Butterfinger pie, no-bake dessert, peanut butter candy pie, cream cheese pie