Friday, May 30, 2014

Peanut Butter Butterfinger Pie

Wow....Is this a drool-worthy pie, or what?

Peanut Butter Butterfinger Pie

A no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust.
 
Ingredients
 
1 refrigerated Pillsbury pie crust
1 package cream cheese, softened (8 oz.)
1 can sweetened condensed milk (14 oz.)
1 cup sour cream
3/4 cup peanut butter
2 1/2 cups Cool Whip, divided
1 1/2 crushed Butterfinger bars
 
Instructions
  1. Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter. Gently unroll the pie crust and place in a 9 inch pie plate. Press firmly into the bottom. Crimp the edges. Use a fork to prick the bottom of the crust very well. Bake at 450* for 10 minutes. Cool completely.
  2. In a mixing bowl, beat the cream cheese. Add the sweetened condensed milk and sour cream and beat until creamy. Remove 2 cups of batter and set aside. Add the peanut butter and beat again. Spoon into the bottom of the cool pie crust.
  3. Fold 2 cups of Cool Whip into the saved cream cheese mixture. Spoon on top of the peanut butter layer. Refrigerate at least 2 hours to set.
  4. Cover the top of the pie with the crushed Butterfinger bars. Decorate the edges of the pie with the remaining Cool Whip. Makes 1 - 9 inch pie. Keep refrigerated.
http://insidebrucrewlife.com/2013/08/peanut-butter-butterfinger-pie/

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