1. Mix cream cheese & peanut butter: Beat together in a large bowl until smooth and lump-free. Scrape the sides of the bowl halfway through.

2. Fold in whipped topping: Use a spatula and gently fold until uniform and airy.

3. Add Butterfinger pieces: Stir in most of the crushed candy, leaving some for garnish. Be gentle to preserve crunch.

4. Assemble pie: Spoon filling into the pie crust and smooth the top. Sprinkle reserved Butterfinger pieces over the surface.

5. Chill: Refrigerate for at least 2–4 hours (overnight is best) to let flavors meld and filling firm up.

6. Serve: Slice with a knife dipped in hot water for clean edges. Optional: add extra whipped topping or a few Butterfinger crumbs per slice.

Tips & Variations:

• Chocolate Lover: Use a chocolate cookie crust and fold in ½ cup mini chocolate chips.

• Cookie Butter Swap: Replace peanut butter with speculoos cookie butter.

• Caramel Layer: Spread caramel sauce on the crust before adding the filling.

• Mini Pies: Use individual mini crusts for single servings.

• Lighter Option: Use Neufchâtel cheese, reduced-fat peanut butter, and light whipped topping.

Make-Ahead & Storage:

• Can be made a day ahead—perfect for stress-free entertaining.

• Freezes 1–2 months wrapped tightly; let sit 10–15 minutes at room temp before slicing.

Estimated Nutrition (per slice):
Calories: ~480 | Carbs: 47g | Fat: 31g | Protein: 9g