These decadent cream cheese pie is peanut butter fantastic! My Peanut Butter Butterfinger Cream Cheese Pie is simple, delicious and perfect for any special occasion!
Cream Cheese Pie
This cream cheese pie is about to become your new favorite pie recipe! Can’t wait for you to try it! Peanut butter, butter finger, cream cheese…..this is the BEST!
Why You’ll Love This Recipe
- It’s perfect for Holiday dessert tables!
- It’s not only delicious, it’s simple to make.
- The crust is homemade buttery perfection!
Try my Homemade Blueberry Pie too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make this homemade peanut butter cream cheese pie at home. See recipe card located at the bottom of the post for full details and instructions.
- all-purpose flour– All-purpose flour is the main dry ingredient for pie crust.
- granulated sugar– Just a touch of this fine sugar to sweeten it slightly.
- kosher salt– Kosher salt is a coarse salt. I prefer using it for my cooking and baking.
- salted butter– For most of my recipes I use salted butter, unsalted works just fine too.
- ice water– Ice water keeps the butter together to create a flaky crust.
- cream cheese– Use a full fat cream cheese for the filling.
- creamy peanut butter– Your favorite brand of peanut butter works great here.
- heavy cream– Heavy cream will be used for the filling and to make the homemade whipped cream
- butterfinger candy bars– Crush Butterfinger Candy Bars to sprinkle in filling and on top of pie.
- chocolate for chocolate curls– Use a chocolate bar and a vegetable peeler to make chocolate curls.
How To Make Cream Cheese Pie
Prepare Pie Crust. To prepare the pie crust, Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
Add Ice Water. With the mixer on, slowly add the ice water until dough forms and is combined.
Knead Dough. Refrigerate. Roll. Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate.
Preheat Oven To 375 Degrees F. Roll out pie dough to 1/4 inch thick and about 10 inch round. Carefully transfer dough to a 9 inch pie plate. Fold edges under if desired. With the tips of a fork, poke holes into bottom and sides of dough. Bake for 15-18 minutes, until slightly golden. Remove and let cool completely.
Prepare Pie Filling. Place cream cheese and peanut butter into a stand mixer, beating until smooth. Add brown sugar, heavy cream and 2 crushed candy bars, mixing to combine. Transfer to cooled pie crust and spread evenly.
Prepare Whipped Cream. To prepare whipped cream, place cream and sugar into a stand mixer bowl with whisk attachment, beating on high until whipped cream forms. Remove and top over pie. Top with remaining crushed candy bar and chocolate curls.
Refrigerate and Serve. Refrigerate until ready to serve.
Chill this beauty until you are ready to serve. Prepare your tastebuds for deliciousness!
Tips For Making The Best Pie Crust
- Use VERY cold butter. I even freeze mine right before getting ready to make. Butter should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the flakes in the crust truly flaky.
- Consistency of dough doesn’t have to be tiny “cornmeal size” before adding water. Many recipes call for you to work the fat into the flour until the mixture resembles cornmeal. There should still be a few larger chunks of fat within the dough to ensure optimum flakiness.
- Chill dough and store dough in discs. Before you chill or roll-out the dough, shape it into an even disk with smooth edges. This makes the dough easier to roll out quickly and evenly and helps avoid cracking on the edges.
- Chill the pie dish/plate before adding crust. This will help the pie keep its shape when baked.
How To Serve
Serve pie chilled for your upcoming Holiday parties. It’s fantastic at your Thanksgiving dessert tables, Christmas, Easter and honestly any occasion where dessert is needed!
How To Store Leftovers
Store leftover pie, covered in the refrigerator for up to 3 days.
Try More Pie Recipes
- Homemade Apple Pie
- Homemade Blueberry Pie
- Homemade Classic Pumpkin Pie
- Salted Caramel Apple Pie Biscuit Bites
Peanut Butter Butterfinger Cream Cheese Pie
Equipment
- Oven
- pie plate/dish
- measuring cups
- measuring spoons
- food processor
- mixing bowl or stand mixer
- mixing spoons
- whisk
Ingredients
All Butter Pie Crust
- 2 3/4 cups All Purpose Gold Medal Flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 sticks cold unsalted butter cubed
- 1/2 cup ice water
Pie Filling
- 12 ounces cream cheese softened
- 3/4 cup creamy peanut butter
- 3/4 cup light brown sugar packed
- 1/4 cup plus 2 tablespoons heavy cream
- three regular size Butterfingers Candy Bars crushed and divided
- 1 cup chocolate curls
Homemade Whipped Cream
- 2 cups heavy cream
- 2 tablespoons granulated sugar
Instructions
- To prepare the pie crust, Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
- With the mixer on, slowly add the ice water until dough forms and is combined.
- Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate.
- Preheat oven to 375 degrees Roll out pie dough to 1/4 inch thick and about 10 inch round. Carefully transfer dough to a 9 inch pie plate. Fold edges under if desired. With the tips of a fork, poke holes into bottom and sides of dough. Bake for 15-18 minutes, until slightly golden. Remove and let cool completely.
- Place cream cheese and peanut butter into a stand mixer, beating until smooth. Add brown sugar, heavy cream and 2 crushed candy bars, mixing to combine. Transfer to cooled pie crust and spread evenly.
- To prepare whipped cream, place cream and sugar into a stand mixer bowl with whisk attachment, beating on high until whipped cream forms. Remove and top over pie. Top with remaining crushed candy bar and chocolate curls. Refrigerate until ready to serve.