Peanut Butter Butterfinger Pie
A no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust.
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
- 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.
- 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.
- 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.
- 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.