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Desserts
Jul
22
2019

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
Prep Time
15 mins
Cook Time
15 mins
 
Course: Dessert
Cuisine: American
Keyword: 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
Servings: 8
Calories: 955 kcal
Author: Jenny
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
  1. 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.
  2. With the mixer on, slowly add the ice water until dough forms and is combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Facts
Peanut Butter Butterfinger Cream Cheese Pie
Amount Per Serving
Calories 955 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 33g206%
Cholesterol 141mg47%
Sodium 576mg25%
Potassium 507mg14%
Carbohydrates 84g28%
Fiber 5g21%
Sugar 42g47%
Protein 16g32%
Vitamin A 1570IU31%
Vitamin C 0.3mg0%
Calcium 137mg14%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

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cream cheese pie


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Comments

25 Responses | Comments RSS


  1. 1

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

  2. 2

    Oh butterfinger!! Be still my heart 🙂

  3. 3

    I can’t even imagine how delicious this pie is!! Butterfingers are one of my favorites!

  4. 4

    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!

  5. 5
    Deborah says:

    All I need is a fork! Seriously delicious!!

  6. 6

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

  7. 7

    I cannot even imagine how good this is!

  8. 8

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

  9. 9
    Naomi says:

    My boys would this! And I love how easy it is to make.

  10. 10
    Aggie says:

    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!

  11. 11
    marla says:

    I want this for breakfast…now!!

  12. 12

    This pie is over the top amazing! I need to make one for my family soon!

  13. 13
    sylvie says:

    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:)

  14. 14

    Omg, this pie is all I need!!

  15. 15
    Melissa says:

    Pie crust is my nemesis! I will have to try this recipe to see if I can finally make the perfect crust!

  16. 16

    I am drooling over these photos Jenny! I LOVE Butterfingers. What a great idea! 😀

  17. 17
    Rachel says:

    I don’t think this could look any more amazing!!! YUM!!

  18. 18
    Maria says:

    I love peanut butter~~ this sounds wonderful!

  19. 19

    Peanut butter being a favourite, have to give this a try. Wonderful share!

  20. 20

    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!

  21. 21
    Amanda says:

    I’ve been dreaming of this pie ever since you posted it. Delicious! xoxo

  22. 22

    Now this is my kind of pie!! YUM!

  23. 23
    Gaby says:

    This pie looks delicious!

  24. 24

    PB + Butterfinger?! LOVE this pie!!

  25. 25
    Julie Kolin says:

    Lovely recipes


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!