Peanut Butter Butterfinger Cream Cheese Pie
A luscious no-bake pie featuring a creamy peanut butter and cream cheese filling in a gluten-free graham cracker crust, topped with Butterfinger crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 195 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pre-made graham cracker crust
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 cup Butterfinger candy bars, crushed
- Chocolate syrup (for drizzling)
Instructions
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth.
- Gradually add the powdered sugar, mixing until well combined.
- Gently fold in the whipped topping until fully incorporated.
- Stir in the crushed Butterfinger candy bars, reserving some for garnish.
- Spoon the mixture into the pre-made graham cracker crust and spread evenly.
- Chill in the refrigerator for at least 180 minutes or until set.
- Before serving, drizzle with chocolate syrup and sprinkle with remaining Butterfinger pieces.
Notes
Ensure all ingredients are certified gluten-free to avoid cross-contamination.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg