Peanut Butter Butterfinger Cream Cheese Pie
Rich and decadent, this Peanut Butter Butterfinger Pie is a delightful treat for any occasion. A buttery crust serves as the base for a luscious filling made with cream cheese, peanut butter, and crushed Butterfingers. Topped with a generous dollop of whipped cream and sprinkled with more crushed candy bars and chocolate curls, this pie is a sweet symphony of flavors and textures that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 1
- 12 ounces cream cheese, softened
- 3/4 cup creamy peanut butter
- 3/4 cup light brown sugar, packed
- 1/4 cup plus 2 tablespoons heavy cream
- three regular size Butterfingers Candy Bars, crushed and divided
- 1 cup chocolate curls
- 2 cups heavy cream
- 2 tablespoons granulated sugar
Instructions
- To prepare the pie crust, Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
- With the mixer on, slowly add the ice water until dough forms and is combined.
- Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate.
- Preheat oven to 375 degrees Roll out pie dough to 1/4 inch thick and about 10 inch round. Carefully transfer dough to a 9 inch pie plate. Fold edges under if desired. With the tips of a fork, poke holes into bottom and sides of dough. Bake for 15-18 minutes, until slightly golden. Remove and let cool completely.
- Place cream cheese and peanut butter into a stand mixer, beating until smooth. Add brown sugar, heavy cream and 2 crushed candy bars, mixing to combine. Transfer to cooled pie crust and spread evenly.
- To prepare whipped cream, place cream and sugar into a stand mixer bowl with whisk attachment, beating on high until whipped cream forms. Remove and top over pie. Top with remaining crushed candy bar and chocolate curls. Refrigerate until ready to serve.
Yield
8 Servings
Nutrition
- Calories: 955 kcal
- Carbohydrate Content: 84 g
- Protein Content: 16 g
- Fat Content: 63 g
- Saturated Fat Content: 33 g
- Cholesterol Content: 141 mg
- Sodium Content: 576 mg
- Fiber Content: 5 g
- Sugar Content: 42 g
- Serving Size: 1 serving
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