Ingredients for Pb Butterfinger Pie
- Chocolate Cookie Pie Crust
- 8 ounces cream cheese, softened
- Creamy Peanut Butter
- 1 cup powdered sugar
- Butterfinger Candy Bar
- Whipping Cream
- Chocolate syrup, for drizzling (optional)
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How to Make Pb Butterfinger Pie
- In a large mixing bowl, beat softened cream cheese and peanut butter together until completely smooth and creamy using an electric mixer.
- Gradually beat in the powdered sugar until well combined and the mixture is light and fluffy.
- Gently stir in the chopped Butterfinger candy bars.
- Carefully fold in the whipped heavy cream until just combined. Be careful not to overmix.
- Pour the filling into your prepared 9-inch graham cracker crust.
- Refrigerate for at least 3-4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, drizzle generously with chocolate syrup (optional) for an extra touch of decadence.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
139g
Fat
121g
Carbs
17g