1. Begin by whipping the heavy cream in a chilled bowl until soft peaks form. Set aside.
2. In a separate large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, about 2-3 minutes. I find using a hand mixer makes this step effortless, especially when juggling little ones around.
3. Gradually add the powdered sugar and vanilla extract to the peanut butter mixture, beating until fully combined and silky.
4. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the cream. This step is key to keeping the pie light and airy—something my grandma always emphasized when teaching me to fold ingredients.
5. Pour half of the filling into the prepared graham cracker crust, spreading it evenly.
6. Sprinkle half of the chopped Butterfinger pieces over the filling, then add the remaining filling on top, smoothing it out.
7. Finish by scattering the remaining Butterfinger pieces and optional chopped peanuts over the top for extra crunch and visual appeal.
8. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the filling set beautifully.
9. Before serving, let the pie sit out for 10-15 minutes at room temperature for the best texture and flavor.

This pie is perfect for those moments when time is tight but the need for connection is strong. I’ve made it countless times when rushing between soccer practice and bedtime stories, and it never fails to bring a little magic to our evening.