I couldn’t believe how right she was about the simplicity of this pie. I made it within the next couple of weeks at home because I had to go to a potluck dinner. I am not usually one for making desserts, especially pies, but I wanted to try this again myself. When I showed up with it, I saw the look that people were giving it. I wondered if that’s what I looked like at the baby shower. Unfortunately, I didn’t want to look greedy so I didn’t take a piece right away and it was gone by the time I reached dessert. That’s okay, I can make it again. The compliments didn’t stop rolling in about my dish either!
This pie is super rich, but it’s soooo good, you’ll have a hard time putting your fork down!
Ingredients
1 graham cracker or chocolate pie crust, store bought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
1 pkg Philadelphia cream cheese, at room temperature; 8 oz.
1/2 c Jif creamy peanut butter
2 tsp pure vanilla extract
1 1/2 c powdered suger
1 bag(s) 12.5 oz. fun size Butterfinger candy bars, coarsely chopped to garnish the top of the pie (i reserve 2 of the chopped candy bars to garnish the top of the pie.)
8 oz container Cool Whip frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.
Instructions
Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered sugar until thoroughly incorporated.
Stir in all but two of the chopped Butterfinger bars. Fold in whipped topping. Spread mixture into crust.
Grate or shave as much chocolate as desired on top. Sprinkle with reserved chopped Butterfinger bars. Refrigerate at least three or four hours before serving. Can be frozen.
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Quick Tip: You can freeze this for an ice box style pie.
Thank you Raining Hot Coupons for this wonderful photo.
