Fried Pies & Fireflies: Peanut Butter Butterfinger Pie

We're gonna take the classic Peanut Butter Pie up a notch today!

It's rich, fluffy and oh, so delicious :)

Peanut Butter Butterfinger Pie

1 graham cracker or oreo pie crust
8 oz cream cheese
1 can sweetened condensed milk
1 cup sour cream
3/4 cup peanut butter
2 1/2 cups cool whip, divided
2 regular size Butterfinger bars, crushed

In mixing bowl, beat cream cheese,
sweetened condensed milk and sour cream.
Set aside 2 cups of this batter.
Add the peanut butter to the remaining batter
in the bowl and beat until smooth.
Spoon this mixture into your pie crust.

Fold 2 cups of the cool whip into the reserved 2 cups of the batter. Spoon on top of the peanut butter layer.
Refrigerate 2 hours until set.
Sprinkle the crushed Butterfinger bars on top of the pie.

In a mixing bowl, beat the cream cheese. Add the sweetened condensed milk and sour cream and beat until creamy. Remove 2 cups of batter and set aside. Add the peanut butter and beat again. Spoon into the bottom of the cool pie crust.

Fold 2 cups of Cool Whip into the saved cream cheese mixture. Spoon on top of the peanut butter layer. Refrigerate at least 2 hours to set.

Cover the top of the pie with the crushed Butterfinger bars. Decorate the edges of the pie with the remaining Cool Whip. Makes 1 - 9 inch pie. Keep refrigerated.

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The amazing cast of characters...

Doesn't everyone buy sour cream in 5 gallon containers?

Don't judge me...:)