Ingredients
Here’s what you’ll need to bring this delectable dessert to life:
- 1 pre-made graham cracker pie crust (9-inch)
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup crushed Butterfinger candy bars
- Extra whipped cream and Butterfinger pieces for topping
Feel free to substitute the graham cracker crust with a chocolate cookie crust for an extra layer of flavor. My abuela always said recipes should evolve with your tastes, so don’t be afraid to make it your own!
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy. This step always reminds me of helping my abuela in the kitchen — a lesson in patience as we waited for the perfect consistency.
- Add the peanut butter, powdered sugar, and vanilla extract to the bowl. Mix until well combined, ensuring a smooth, uniform mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate it.
- Fold in the crushed Butterfinger pieces, ensuring they’re evenly distributed throughout the filling.
- Pour the mixture into the prepared pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
- Before serving, top with additional whipped cream and sprinkle with more crushed Butterfinger pieces for an extra touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International