Yield: 9 inch pie
Peanut Butter Butterfinger Pie
The creamy and crunchy layers in this Peanut Butter Butterfinger Pie will have you going back for more. It is a decadent and easy dessert to make for the holidays.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 1 refrigerated Pillsbury pie crust
- 1 - 8 ounce package cream cheese, softened
- 1 - 14 ounce can sweetened condensed milk
- 3/4 cup sour cream
- 3/4 cup peanut butter
- 1 - 16 ounce container Cool Whip, thawed & divided
- 1 cup crushed Butterfinger bars
- 12 Butterfinger bites
Instructions
- Preheat the oven to 450°.
- 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.
- Fold the edges under and crimp. Use a fork to prick the bottom of the crust very well. Bake for 10 minutes. Cool completely.
- 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 to the remaining mixture and beat again. Spoon into the bottom of the cool pie crust.
- Fold 2 cups of Cool Whip into the reserved cream cheese mixture gently. Spoon on top of the peanut butter layer. Refrigerate at least 2 hours to set.
- Use a piping bag and icing tip 1M to pipe Cool Whip swirls around the edge of the pie. Top each swirl with a Butterfinger bite.
- Cover the middle of the pie with the crushed Butterfinger bars right before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 642Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 43mgSodium: 329mgCarbohydrates: 65gFiber: 2gSugar: 48gProtein: 11g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.