Instructions
-
In a large bowl with an electric or hand mixer, beat together the cream cheese and peanut butter until smooth.
-
Gently fold in half of the whipped topping until just combined.
-
Stir in half of the chopped Butterfingers into the peanut butter mixture.
-
Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife.
-
Spread the leftover whipped topping across the top of the pie filling.
-
Sprinkle the remaining chopped Butterfingers over the top of the pie to garnish.
-
Refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve, enjoy!
Notes
Storage:
- To Store: Store leftover pie in an airtight container in the refrigerator for up to 2-3 days.
- To Freeze: You can wrap and freeze your pie for up to 2-3 months.
Tips:
- Do not use natural peanut butter in this recipe–it is too oily and can separate. A commercial brand creamy peanut butter will blend more smoothly and is ideal for achieving a mousse-like pie filling. I think Jif or Skippy works great!
- Be sure to use softened, room temperature cream cheese. This will help ensure that there are no cream cheese lumps in the filling mixture.
Nutrition Info
Calories: 445kcal | Carbohydrates: 31g | Protein: 10g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 323mg | Potassium: 241mg | Fiber: 2g | Sugar: 17g | Vitamin A: 412IU | Calcium: 76mg | Iron: 1mg
