Peanut Butter Butterfinger Cream Cheese Pie

Sharing my favorite cream cheese pie today!  My Peanut Butter Butterfinger Cream Cheese Pie is simple, delicious and perfect for any special occasion!
Cream Cheese Pie

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!

Try my Homemade Blueberry Pie too! Follow Picky Palate on Instagram for daily recipe inspiration.

 

cream cheese pie

 

Roll your dough into about a 10 inch round and place into pie plate. Bake then remove from oven and let cool completely.  See recipe below for pie crust details.

 

 

Peanut Butter Pie

Peanut Butter Pie

Time for the filling!!

Peanut Butter Pie

Add the cream cheese and peanut butter to your stand mixer.

Peanut Butter Pie

Brown sugar and heavy cream up next!

Peanut Butter Pie

Now for the crushed Butterfingers.

Peanut Butter Butterfinger Cream Cheese Pie

Giver a good mix and we’re ready to transfer.

Peanut Butter Cream Cheese Pie

Cream Cheese Pie

Transfer your pie filling to cooled pie crust.

Cream Cheese Pie

Whip up a simple homemade whipped cream to top it all off.

Cream Cheese Pie

Lots of whipped cream on top then sprinkle with more crushed Butterfinger.

Cream Cheese Pie

Chocolate curls for good measure 🙂

Cream Cheese Pie

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

Cream Cheese Pie

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 Butterfinger Cream Cheese Pie

Peanut Butter Butterfinger Cream Cheese Pie

Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 15 mins
Servings: 8
Calories: 955kcal
Author: Jenny
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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, butterfinger dessert, butterfinger recipes, easy peanut butter pie, peanut butter cream cheese pie, peanut butter cream pie, peanut butter pie, peanut butter pie recipe, peanut butter pies

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cream cheese pie

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25 Responses
  1. 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:)

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