Peanut Butterfinger Cream Pie Food

PERFECT PEANUT BUTTERFINGER PIE

Perfect Peanut Butterfinger Pie image

Attention all Butterfinger fans, this pie will be your go-to dessert! It's very simple to make and packs a punch of peanut-buttery flavor. Each creamy bite is filled with bits of crunchy Butterfinger goodness. The cream cheese adds a little tanginess. We chose an Oreo crust and it paired well with the chocolate of the candy bar....

Provided by Linda Gable

Time 3h30m

Number Of Ingredients 8

Ingredients

1 graham cracker or chocolate pie crust, storebought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
1 pkg cream cheese, at room temperature; 8 oz.
1/2 c creamy peanut butter
2 tsp pure vanilla extract
1 1/2 c powdered suger
1 bag(s) 12.5 oz. fun size butterfinger candy bars, coarsely chopped to garnish the top of the pie (i reserve 2 of the chopped candy bars to garnish the top of the pie.)
8 oz container frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.

Steps:

1. Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered sugar until thoroughly incorporated.
2. Stir in all but two of the chopped Butterfinger bars. Fold in whipped topping. Spread mixture into crust.
3. Grate or shave as much chocolate as desired on top. Sprinkle with reserved chopped Butterfinger bars. Refrigerate at least three or four hours before serving. Can be frozen.

PB BUTTERFINGER PIE

Pb Butterfinger Pie image

This recipe is a little different from most Butterfinger and/or peanut butter pies. It uses both. I will tell you that it is very rich so small slices are usually best. It has to set for at least 3 hours before serving.

Provided by Sherrybeth

Categories Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

9 inches chocolate cookie pie crust
1 (8 ounce) package cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 -2 1/8 ounce butterfinger candy bar, chopped
2 cups whipping cream, whipped (or you can use Cool Whip)
1/4 cup chocolate syrup

Steps:

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
Stir in chopped Butterfinger.
Fold in whipped cream.
Spread into cookie crust.
Refrigerate for at least 3 to 4 hours before serving.
Drizzle with chocolate syrup before serving.

Nutrition Facts : Calories 677.7, Fat 50.2, SaturatedFat 24.2, Cholesterol 113.2, Sodium 408.5, Carbohydrate 51.7, Fiber 1.7, Sugar 34.8, Protein 9.5

BUTTERFINGER CREAM PIE

Butterfinger Cream Pie image

We went to Perkins for breakfast and my fiance saw this pie. He wanted it, so I looked at the picture and told him I'd make it. Here's the recipe so you can too.

Provided by Victoria Baldwin

Categories Pies

Time 4h20m

Number Of Ingredients 8

Ingredients

1 oreo pie crust
1 pkg cream cheese
1/2 c peanut butter, creamy
1 1/2 c powdered sugar
2 c whipping cream, whipped
1/4 c chocolate syrup
butterfinger bars
1 can(s) reddi whip

Steps:

1. Beat cream cheese and peanut butter until smooth. Beat in powdered sugar. Stir in chopped Butterfinger Bars. Fold in whipped cream. Pour into cookie crust.
2. Refridgerate until firm (4 hours to over night).
3. Before serving, drizzle chocolate syrup, extra Butterfinger and add Reddi Whip around the edge. (Reddi Whip optional)

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