Chocolate Butterfinger Pie


After testing, trying and enjoying a variety of peanut butter pies, I think this one is perfect! You can make this into small pies instead of a large one and everyone gets their own individual pie. Plus they can be individualized if someone doesn’t want certain garnishes on top.

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Yields 8 servings


1 1/2 cups chocolate graham crackers, crushed (1 packet, 9-10 crackers)
6 tablespoons butter or margarine, melted
1 Butterfinger candy bar, crushed
8 ounces PHILADELPHIA Cream Cheese
1 teaspoon vanilla extract
1/4 cup dark brown sugar
1/4 cup granulated white sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip, unthawed
8 oz ounces Cool Whip Extra
8 mini pie pans or ramekins
2 Butterfinger candy bar, crushed (divided into 2 bowls)
1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
1 ounce crushed peanuts

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FOR PIE CRUSTS: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger).

Divide mixture evenly among eight mini pie pans, and press firmly into bottom and sides. Put pie shells into freezer to chill until ready to fill.

FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.

TO FINISH: Evenly divide pie filling into eight mini pie pans. Garnish each pie evenly with the 8 oz ounces Cool Whip extra, crushed Butterfinger, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover each pie and freeze for at least two hours before serving.

ADDITION: This can all be made into one large pie that serves 8 or into 8 mini pie pans for parties and other get togethers.


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