Pb Butterfinger Pie Recipes
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.
Provided by Dorothy Kern
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 750, Carbohydrate 89 g, Cholesterol 25 mg, Fat 7, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 44 g, TransFat 0 g
BUTTERFINGER PIE RECIPE
This EASY Peanut Butterfinger Pie recipe is full of peanut butter and Butterfinger candy bars. With a no bake filling this simple pie is delicious with a pastry pie crust or substitute a graham cracker crust or oreo crust! This really is the BEST pie recipe!
Provided by Dorothy Kern
Categories Dessert
Time 2h40m
Number Of Ingredients 7
Steps:
- Beat cream cheese with a hand mixer until smooth, then mix in peanut butter until smooth. Add sugar and vanilla and mix until combined, then stir in Cool Whip. Stir in chopped Butterfingers.
- Place mixture in pie. Cover and chill for at least 2 hours before slicing and serving. Serve with extra whipped topping or whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 serving, Calories 482 kcal, Carbohydrate 47 g, Protein 9 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 31 mg, Sodium 343 mg, Fiber 2 g, Sugar 24 g
5-INGREDIENT BUTTERFINGER PIE
Make and share this 5-Ingredient Butterfinger Pie recipe from Food.com.
Provided by SteffofMS
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, cool whip, and powdered sugar till smooth.
- Add half of the candy bars and mix well.
- Pour into crust.
- Sprinkle rest of candy bars on top.
- Refrigerate at least 4 hours.
Nutrition Facts : Calories 617.7, Fat 38.4, SaturatedFat 21.6, Cholesterol 41.6, Sodium 413.3, Carbohydrate 64.1, Fiber 1.1, Sugar 46.3, Protein 6.7
BUTTERFINGER PIE
This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.
Provided by Braunda
Categories Pie
Time 10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients together.
- Put it in pie crust.
- Chill.
Nutrition Facts : Calories 582.8, Fat 36.3, SaturatedFat 20.5, Cholesterol 31.2, Sodium 374.2, Carbohydrate 62.7, Fiber 1.3, Sugar 42.5, Protein 5.8
PB BUTTERFINGER PIE
This recipe is a little different from most Butterfinger and/or peanut butter pies. It uses both. I will tell you that it is very rich so small slices are usually best. It has to set for at least 3 hours before serving.
Provided by Sherrybeth
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
- Stir in chopped Butterfinger.
- Fold in whipped cream.
- Spread into cookie crust.
- Refrigerate for at least 3 to 4 hours before serving.
- Drizzle with chocolate syrup before serving.
Nutrition Facts : Calories 677.7, Fat 50.2, SaturatedFat 24.2, Cholesterol 113.2, Sodium 408.5, Carbohydrate 51.7, Fiber 1.7, Sugar 34.8, Protein 9.5
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