Butterfinger Pie

In a mixing bowl, combine the crushed chocolate graham crackers, melted butter, and granulated sugar. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Chill the crust in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the cream cheese and peanut butter together until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

Pour the filling into the prepared crust, spreading it out evenly. Refrigerate the pie for at least 4 hours, or until set.

Before serving, sprinkle the chopped Butterfinger candy bars over the top of the pie. Slice and enjoy!