Pie # 40: Butterfinger Pie

Mini pies are pretty adorable. They also make sharing much easier. Since Butterfingers are (by far) my favorite candy bar, I assumed (correctly) that this recipe would be a success. Extra bonus: it's really easy. Any 8-year-old could make it.

Butterfinger Pie
Shout out to Ken Haedrich for yet another recipe!
(Printable version)

Crust:
6 mini store-bought graham cracker pie crusts

Filling:
8-oz package of cream cheese (softened)
1 cup powdered sugar
2 tablespoons brown sugar
1/2 cup smooth peanut butter
1/2 teaspoon vanilla
2/3 cup whipping cream
One 2.1 ounce Butter Finger candy bar (chopped)


Pre-bake crusts according to directions on package.

In a large bowl, beat cream cheese until smooth and creamy. Add both sugars and beat until smooth. Add peanut butter and vanilla; beat again until smooth. Place bowl in fridge.

In a different bowl, beat the cream on high until stiff. Fold into peanut butter mixture.

Sprinkle some of the candy bar into the bottom of the pie crusts. Spoon filling on top and sprinkle with remaining candy bar crumbs.

Chill in fridge for 1-2 hours before eating. Yummmmm.