Keep your eyes on the pie…because this Butterfinger pie will not last more than 5 minutes in your fridge if left unattended. This is honestly one of my most frequently made recipes because it is not only super easy, but it is also super delicious. Creamy, peanut buttery, and so, so smooth. Like smoother than Morgan Freeman’s voice smooth. It isn’t overwhelmingly sweet, and it’s not terribly high in calories. If you want a no-bake option, you can even use a premade crust, but that will definitely change my macros listed below. Either way, in pie we crust. Sorry, let me get you to the actual recipe. I am occu-pied by all these terrible puns.
Butterfinger pie
Macro-friendly and gluten free creamy pie with Butterfinger bits
Ingredients
Crust:-1 cup Kinnikinnick GF graham crumbs
-3 TBS light butter (cold)
-2 TBS Lakanto granular
Pie Filling:
-8 ounces Cool Whip sugar free
-8 ounces 1/3 fat cream cheese at room temp
-1 tsp vanilla -150 grams Butterfinger baking bits
Directions
-Preheat oven to 375F.-Combine all crust ingredients into a food processor or blender and mix until wet.
-Spray 8″ pie pan with non-stick spray.
-Add in crust (I grease my hands to make this easier).
-Bake for 10 minutes, until crust is golden.
-While baking, combine all filling ingredients into stand mixer, blending well.
-Once crust is completely cool after baking, add in filling.
-Refrigerate for at least 4 hours or overnight before serving.
Nutrition
282 cal/slice31 carb/16 fat/3 grams protein per slice
You can also choose to jazz this pie up a bit if you’d like. Top with more Cool Whip, using a 1M or 2D piping tip to create stars, swirls, rosettes, etc. You can also top with additional Butterfinger pieces, chocolate sauce, caramel, or even a peanut butter drizzle. The pie’s the limit, here. Just be sure to keep any leftovers (ha) in the fridge.
Kate Bakes Cakes 