Butterfinger Pie
This decadent Butterfinger Pie is made with a Butterfinger cookie crust and a Butterfinger cream cheese filling. The BEST Butterfinger Pie you will ever have!
Servings: 8
Ingredients
Butterfinger Cookie Crust
- ¼ cup (58g) butter, room temperature
- ½ cup (115g) granulated sugar
- 1 egg, room temperature
- 1 cup (128g) all-purpose flour
- ¼ tsp. salt
- 4 mini Butterfinger bars, chopped
Butterfinger Filling
- 4 oz cream cheese, room temperature
- ⅓ cup (88g) creamy peanut butter
- 8 oz whipped topping
- 1 cup chopped Butterfinger pieces, reserve some for topping
Instructions
Butterfinger Cookie Crust
- Preheat oven to 350°F degrees.
- In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.
- With the mixer on low, gradually add in flour and salt.
- Stir in Butterfinger pieces by hand. The dough will be very thick.
- Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.
- Bake for 10-12 minutes at 350°F or until lightly browned. Remove from oven. If the cookie has puffed up at all, use a kitchen glass to evenly press it down immediately out of the oven. Let sit for at least 30 min. before adding filling. (Cookie should be room temperature, not warm.)
Butterfinger Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter with electric mixer until smooth.
- Stir in 1 cup roughly chopped Butterfinger.
- Remove bowl from mixer and carefully fold in whipped topping by hand.
- Spread mixture into pie crust. Optional- Cover with more whipped topping. Sprinkle remaining Butterfinger over top.
- Refrigerate for at least 1 hour before serving.