01 -
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and creamy.
02 -
Add in the creamy peanut butter and vanilla extract, then continue mixing until well combined and silky.
03 -
Gently fold in the whipped topping with a spatula, taking care not to deflate it. The mixture should look light and fluffy.
04 -
Stir in two of the crushed Butterfinger candy bars, reserving one for the topping. Mix just until the candy is evenly distributed throughout the filling.
05 -
Spoon the creamy mixture into your pre-made graham cracker crust. Use a spatula to smooth the top for a tidy finish.
06 -
Sprinkle the remaining crushed Butterfinger pieces generously over the top, pressing down lightly so they stay put.
07 -
Cover the pie and refrigerate for at least 4 hours or, for best results, overnight. This helps the flavors meld and the filling to set.
08 -
Slice, serve cold, and watch everyone fall in love with this creamy, crunchy treat!