Easy Butterfinger™ Pie
An over-the-top ode to your favorite candy bar can be yours with a handful of simple ingredients and a few minutes of prep.
Servings 8 Servings
Ingredients
- 1 Pillsbury™ refrigerated pie crust softened as directed on box
- 4 ounces cream cheese softened
- 1/3 cup creamy peanut butter
- ½ cup sugar
- 1 ½ containers 8 oz each frozen whipped topping, thawed
- 2 cups chopped Butterfinger™ candy bars
Instructions
- Heat oven to 450° F.
- Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
- In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
- Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
- Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving. Store loosely covered in refrigerator.
