RECIPE FOR BUTTERFINGER PIE RECIPES
BUTTERFINGER PIE RECIPE - FOOD.COM
This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients together.
- Put it in pie crust.
- Chill.
Nutrition Facts : Calories 582.8, FatContent 36.3, SaturatedFatContent 20.5, CholesterolContent 31.2, SodiumContent 374.2, CarbohydrateContent 62.7, FiberContent 1.3, SugarContent 42.5, ProteinContent 5.8
EASY BUTTERFINGER™ PIE RECIPE - PILLSBURY.COM
An over-the-top ode to your favorite candy bar can be yours with a handful of simple ingredients and a few minutes of prep.
Provided by Dorothy Kern
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450° F.
- Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
- In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
- Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
- Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 750 , CarbohydrateContent 89 g, CholesterolContent 25 mg, FatContent 7 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 21 g, ServingSize 1 Serving, SodiumContent 490 mg, SugarContent 44 g, TransFatContent 0 g
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