Peanut Butter Butterfinger Cream Cheese Pie

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.

cream cheese pie ingredients

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.
cream cheese pie

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.

peanut butter cream cheese pie in pie plate

Chill this beauty until you are ready to serve. Prepare your tastebuds for deliciousness!

Tips For Making The Best Pie Crust

  1. 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.
  2. 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.
  3. 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.
  4. Chill the pie dish/plate before adding crust.  This will help the pie keep its shape when baked.
peanut butter cream cheese pie slice on serving plate

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

Peanut Butter Butterfinger Cream Cheese Pie

Peanut Butter Butterfinger Cream Cheese Pie

This Peanut Butter Butterfinger Cream Cheese Pie is simple, delicious, and perfect for any special occasion!
Course: Dessert
Cuisine: American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 955kcal
Author: Jenny
Cost: $20
Print Pin Rate

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.

Nutrition

Calories: 955kcal | Carbohydrates: 84g | Protein: 16g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 141mg | Sodium: 576mg | Potassium: 507mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1570IU | Vitamin C: 0.3mg | Calcium: 137mg | Iron: 4.6mg
Keywords: butterfinger dessert, peanut butter cream pie, peanut butter pie

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photo collage of cream cheese pie

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27 Responses
  1. Lori @ Foxes Love Lemons

    Oh my gosh, my husband would LOVE this. If he saw this recipe, he’d ask that I make it immediately. Also – you make pie crust look almost effortless. Great recipe!

  2. sylvie

    I’m sugar addicted and particularly chocolate addict . Love delicacies so much, they’re so comforting… I’ve never tasted such a pie but be sure i’m too greedy to forget to cook yours, looks so delightful:)

  3. Aggie

    Giiiiirl…peanut butter and butterfinger and cream cheese?? You are killing me. You need to start a pie business!! I want a piece right now!

  4. Jessie : Kitschen Cat

    This is one of those pies that I secretly make, sneak off to eat, and hide the crumbs before my husband gets home. Yum!!

  5. Dorothy @ Crazy for Crust

    What a gorgeous pie! Peanut butter and Butterfingers…I’d be doomed. Just hand me a fork!

  6. Erin@WellPlated

    Holy heaps of PB chocolate love! That cream cheese crust puts it over the top in the best possible way, and I love how simple it is!

  7. Averie @ Averie Cooks

    Your pie looks and sounds amazing! Pinned! I just posted a pie with the same crust recipe today 🙂 Tis the week for pies!!

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