Peanut Butter Butterfinger Pie

Peanut butter cheesecake filling is topped with crushed Butterfinger bars in this Peanut Butter Butterfinger Pie.  It makes for an easy, yet decadent end to any dinner party.

Peanut butter cheesecake topped with crushed Butterfinger pieces in an easy pie.

 Even though we have already finished the first week of school here, I still can’t believe that summer is really over.  The warm humid days just make you feel like it should be vacation for just a little bit longer.

We are slowly getting back into the swing of all things school related.  Some days it is more difficult to balance homework, soccer practice, church activities, and dinner.  Thank goodness for planning ahead and knowing just what we are going to have each night of the week.  My husband is good at coming up with our meal list and letting me know who is responsible for which nights dinner.  Most days that is actually him.  I am so glad he loves to cook dinner more than I do.  I volunteer to be the one sitting at school for soccer practice, just so I can get out of dinner prep.  Those are the days I sit and dream up these crazy desserts you see me posting here.  My list is getting rather long :-)  I hope your sweet tooth is ready for it.

Back to School Dinner Party with Pillsbury

I was so excited to be invited to participate in this Back To School Dinner Party with Pillsbury.  The Pillsbury name is one that I respect and love very much.  Most days you will find crescent rolls or biscuits in my refrigerator just waiting to be used in something like Cheesecake Nutella Twists or Spinach Artichoke Chicken Biscuits.

Make sure you check out all the fabulous blogs that are participating in this dinner hop.  We are bringing you a full course meal starting with appetizers and ending with decadent desserts.  My stomach is growling just thinking about all this good food.
Peanut butter cheesecake topped with crushed Butterfinger pieces in an easy pie.

Of course when I heard about the dinner party, I knew right away I wanted to create a delicious dessert to end the night with.

This Peanut Butter Butterfinger Pie never lasts long in our house.  The first time I made it, the kids devoured it before I had a chance to even take pictures.  Not that I regretted the chance to make it again.  In fact, the huge smiles on all the kids faces when they came home from school and saw it again in the refrigerator was totally worth it.  They were so cute when they asked if I had already taken pictures.

The filling in this pie is an easy no bake cheesecake that you divide into two parts.  The first layer gets peanut butter added to it and the top layer has Cool Whip folded in to it.

The baked Pillsbury crust gives just the right texture to this pie.  With the crunch of the candy bars on top, I didn’t want a crunchy crust too.  I wanted a light, flaky crust to balance it out.

One bite of this pie and you will be in dessert heaven.  Go right ahead and finish it first, I won’t tell that you started with dessert ;-)
Peanut butter cheesecake topped with crushed Butterfinger pieces in an easy pie.

 

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Peanut Butter Butterfinger Pie

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 9 inch pie

Peanut Butter Butterfinger Pie

A no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust

Ingredients

1 refrigerated Pillsbury pie crust
1 package cream cheese, softened (8 oz.)
1 can sweetened condensed milk (14 oz.)
1 cup sour cream
3/4 cup peanut butter
2 1/2 cups Cool Whip, divided
1 1/2 crushed Butterfinger bars

Instructions

  1. Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter. Gently unroll the pie crust and place in a 9 inch pie plate. Press firmly into the bottom. Crimp the edges. Use a fork to prick the bottom of the crust very well. Bake at 450* for 10 minutes. Cool completely.
  2. In a mixing bowl, beat the cream cheese. Add the sweetened condensed milk and sour cream and beat until creamy. Remove 2 cups of batter and set aside. Add the peanut butter and beat again. Spoon into the bottom of the cool pie crust.
  3. Fold 2 cups of Cool Whip into the saved cream cheese mixture. Spoon on top of the peanut butter layer. Refrigerate at least 2 hours to set.
  4. Cover the top of the pie with the crushed Butterfinger bars. Decorate the edges of the pie with the remaining Cool Whip. Makes 1 - 9 inch pie. Keep refrigerated.
http://insidebrucrewlife.com/2013/08/peanut-butter-butterfinger-pie/

 

Peanut butter cheesecake topped with crushed Butterfinger pieces in an easy pie.

 Now come and party with all of us!  Make sure you head over to everyone’s blogs for the great dinner ideas.

 

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Comments

  1. says

    Oh my….you’re killing me even more lately with these recipes. I feel like I’ve eaten thousands of calories with my eyes alone. lol This looks amazing, especially because I love, Love, LOVE Butterfingers! Time to go work out.
    marcie@flavorthemoments recently posted..S’mores CakeMy Profile

  2. says

    Lovely pie, Jocelyn. It would be great if you popped over to my place (carole’s chatter) and added this to the big pie and tart collection created for the latest Food on Friday. Cheers

  3. jessica says

    Can you use the graham cracker crust for the pie instead of the other stuff? And if so would I make it differently?

  4. Mandi says

    This may be a stupid question but when it says 2 cups cool whip, does that mean you actually measure out 2 cups, or do you use 2 containers of cool whip?

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