A few years ago I made this peanut butter pie for our family Thanksgiving and everyone loved it, especially my dad. He told me it was the best pie he had ever had, so now I make it every year to take home.
I initially found this recipe on Pinterest, but I have enhanced it by adding the Butterfinger bites and marshmallow fluff. I have to give my husband the credit for the marshmallow fluff. I was skeptical when my husband told me to add it, but I went with it since he is an actual chef. I don’t particularly like marshmallow, but oh does it make the pie so much better! I’m glad I listened to the hubby. 😊
Now that your mouth is watering let’s make this pie!
If you want to make your crust from scratch here is the recipe I use. If you are using store bought, skip to the pie filling instructions.
Note: This recipe is for a 9 inch pie and serves 8-10.
I used a store bought crust this time. 😊
- 2 ½ cups of graham cracker crumbs
- ½ cup sugar
- 10 tablespoons of melted butter
Step 1: Preheat the oven to 350 degrees, then mix the graham cracker crumbs and sugar together.
Step 2: Pour the melted butter in the mix and stir.
Step 3: Pour the mix into the pie pan.
Step 4: Press the mix flat into the bottom of the pie dish and up on the sides. Just make sure it is even.
Step 5: Bake at 350 for 8 minutes.
Step 6: Let the crust completely cool in the refrigerator before starting on the filling.
Now for the pie filling!
Pie Filling Ingredients:
- 1/2 cup creamy peanut butter (packed)
- 1 large tub of cool whip
- 1 Smucker’s magic shell chocolate
- 1/2 block (4 oz) of cream cheese softened
- 1 cup of powdered sugar
- 10 oz bag of Butterfinger baking bites
- 2 cups of marshmallow fluff
- Handful of large Ghirardelli dark chocolate chunks
- 1/2 of a graham cracker
Step 1: Pour almost all of the contents of the Smucker’s magic shell into the bottom of the graham cracker crust. Make sure to leave a little so you can drizzle on top of the pie at the end. Make sure to shake the magic shell before pouring it into the pie shell.
Tip: You can also use chocolate syrup. I have done it both ways and they both are yummy.
Step 2: Put the crust in the freezer to allow the chocolate to freeze. Roughly 20 minutes.
Step 3: While the crust is in the freezer mix the softened cream cheese and peanut butter in an electric mixer.
Step 4: Once the peanut butter & cream cream is mixed well, then add the powdered sugar a little at a time.
Tip: Use a rubber spatula to scrap the sides of the mixing bowl to ensure all the ingredients in the bottom are evenly mixed well. Turn the mixer back on medium for another minute.
Step 5: Add the cool whip to the mixer and mix on medium until you achieve a smooth consistency.
Step 6: Remove the crust from the freezer. The chocolate should be frozen by now. Then spoon out the contents of the mixing bowl on top of the crust.
Tip: Use a rubber spatula to scrap the sides to get all the contents out of the mixing bowl.
Step 7: Add the marshmallow fluff evenly on top of the peanut butter mix.
Tip: Fill a bowl with hot water and dip the rubber spatula in the hot water to make spreading the marshmallow fluff easier to work with. Doing this also gives the fluff a smooth texture.
Step 8: Drizzle the remaining magic chocolate shell on top of the pie.
Step 9: Sprinkle the Butterfinger bites on top of the pie.
Note: Step 10 is optional.
Step 10: Stick half a graham cracker in the center and sprinkle a small handful of Ghirardelli dark chocolate chunks around the graham cracker.
Step 11: Put the pie back in the freezer for 15 minutes to allow the toppings to harden. This makes it easier to scoop the pie out with less mess.
Serve and enjoy!
Tip: If you are making the pie in advance leave it in the freezer and pull it out an hour before serving. The pie is best served cold.
This recipe is so simple and yummy! It will definitely be a crowd pleaser.
Well friends, that’s it for this post. I hope you enjoyed my recipe. Until next time. Happy Holidays!