Ingredients
Method
- Lightly coat a 9-inch springform pan with nonstick spray and set it aside while preparing the crust.
- Combine the graham cracker crumbs, brown sugar, and melted butter until every crumb is evenly coated.
- Firmly press the crumb mixture into the bottom and halfway up the sides of the pan, then freeze while making the filling.
- Cut the Butterfinger candy into small bite-sized pieces and set aside for folding into the filling.
- Beat the softened cream cheese and peanut butter until smooth and creamy, then blend in the vanilla extract and powdered sugar until fully incorporated.
- In a separate chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
- Fold the whipped cream gently into the peanut butter mixture until almost combined, then carefully fold in the chopped Butterfinger pieces.
- Spread the filling evenly into the prepared crust and smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours or overnight until fully set.
- Place the chocolate chips in a heatproof bowl. Heat the heavy cream until steaming, pour it over the chocolate, and let it stand for 2 minutes.
- Stir the chocolate mixture until silky and smooth. If needed, microwave in 10-second intervals, stirring between each, until completely melted.
- Release and remove the springform ring, then transfer the chilled pie to a serving platter if desired.
- Spread the ganache evenly over the top, chill for about 10 minutes until slightly firm, then finish with chopped Butterfinger candy before serving. finish
Nutrition
Notes
Every creamy bite is loaded with peanut butter flavor, crunchy candy pieces, and silky chocolate. It's the kind of make-ahead dessert everyone asks for again and again.