Peanut Butter Butterfinger Pie

One slice of butterfinger pie on a plate.

5 from 9 reviews

This peanut butter Butterfinger pie is a no bake pie. It has a graham cracker crust, peanut butter pie filling filled with chopped butterfingers. It is also topped with chocolate ganache.

Prep Time30

Cook Time0

Chilling Time6

Total Time6 30

Servings: slices

Calories: 548kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs fine crumb
1/4 cup Brown sugar packed light or dark
11 TBSP Unsalted butter melted

Butterfinger Pie

16 oz Cream cheese room temperature
1 1/2 cups Peanut butter creamy
1 tsp Pure vanilla extract
1 cup Powdered sugar
1 1/2 cups Heavy cream cold
1/4 cup Powdered sugar
1 1/2 cups Chopped Butterfingers Buy a 10 oz bag

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Chopped Butterfingers for decoration

US - Metric

Instructions

Graham Cracker Crust

Spray a 9-inch springform pan with baking nonstick spray. Set aside.
Using a food processor, blend the graham crackers into a fine crumb. In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 11 TBSP Unsalted butter
Pour the crumbs into the springform pan. Use your hands to press the crust halfway up the sides of the pan. Use the back of a measuring cup to compact the crust. Place in the freezer while you make the filling.

Butterfinger Pie

Chop the Butterfingers into small pieces. I used fun sized butterfingers and choped each one into 5ths.
Using a mixer, beat the cream cheese and peanut butter on high speed for 2 minutes. Add in the vanilla and the powdered sugar. Mix until smooth.
16 oz Cream cheese, 1 1/2 cups Peanut butter, 1 tsp Pure vanilla extract, 1 cup Powdered sugar
Using a metal bowl and whisk attachment with the mixer, beat the heavy cream and powdered sugar on high speed until stiff peaks.
1 1/2 cups Heavy cream, 1/4 cup Powdered sugar
Add the whipped cream into the cream cheese mixture. Use a rubber spatula to gently fold in the whipped cream. This takes about 2 minutes.
Once it is almost all the way combined, add in the chopped Butterfingers.
1 1/2 cups Chopped Butterfingers
Pour the pie filling on top of the crust. Use an offset spatula to smooth down the top. Wrap in foil and chill for at least 6 hours or overnight. *You can make the ganache pour it on top then set it chill. For best looking results wait till you take off the pan before pouring on the ganache.

Chocolate Ganache

In a small bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium-low heat until steaming. Pour the hot cream over the chocolate chips and let it sit for 2 minutes.
1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Use a rubber spatula to mix the ganache until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir until smooth.
After releasing the springform pan, use a butter knife or straight icing spatula to go around the edges to release the edges. You can serve the pie with the bottom of the springform pan, or you can remove it. I took a knife to pry up the edge to stick a spatula underneath then moved it to my platter.
Pour the ganache on top of the pie. Use an offset icing spatula to smooth the chocolate. Freeze the pie for 10 minutes to set the chocolate. Top with the cut butterfingers. I used 10 fun size to decorate.
Chopped Butterfingers

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition