Craving something sweet, crunchy, and outrageously delicious? This no-bake Butterfinger pie is a peanut butter lover’s dream! With a rich chocolate crust, fluffy peanut butter cream filling, and crushed Butterfinger bars throughout, this dessert is perfect for holidays, potlucks, or satisfying your sweet tooth any night of the week.
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Why You’ll Love This Recipe
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No baking required—just mix, chill, and serve
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Loaded with rich peanut butter and candy bar flavor
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Perfect for make-ahead desserts and parties
Ingredients Breakdown
For the Crust:
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Crushed Chocolate Graham Crackers or Oreos (1½ cups): Forms the rich, chocolatey base that holds the filling.
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Unsalted Butter (5 tbsp, melted): Binds the crushed cookies and creates a sturdy crust.
For the Filling:
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Cream Cheese (8 oz, softened): Provides a creamy, tangy base for the filling.
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Creamy Peanut Butter (½ cup): Adds flavor and richness to the filling.
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Powdered Sugar (1 cup): Sweetens the filling to balance the cream cheese and peanut butter.
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Vanilla Extract (1 tsp): Enhances the flavor with a subtle, warm note.
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Whipped Topping (8 oz, thawed): Lightens the filling, making it airy and fluffy.
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Crushed Butterfinger Bars (4 bars, plus extra for topping): The star ingredient, adding a crunchy, peanut-buttery texture and sweet flavor.
For Garnish (Optional):
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Extra Crushed Butterfinger: For added texture and flavor on top.
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Chocolate or Caramel Sauce (for drizzling): Adds a rich, indulgent finish.
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Whipped Cream: For a fluffy, creamy topping.
Tips and Tricks
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Use a food processor to crush cookies quickly and evenly.
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For extra crunch, mix in toffee bits or chopped peanuts.
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Freeze for 20–30 minutes before serving if you prefer a firmer texture.
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Make it in a store-bought chocolate pie crust for an even quicker option.
Variations and Customizations
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Gluten-Free Option: Use gluten-free chocolate cookies for the crust.
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Low Sugar Swap: Use sugar-free whipped topping and reduced-sugar peanut butter.
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Mini Pies: Make in a muffin tin with liners for individual servings.
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Candy Swap: Try Snickers, Reese’s, or Twix instead of Butterfinger for fun flavor variations.
Serving & Storage
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Refrigerate: Store covered in the fridge for up to 4 days.
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Freeze: Freeze for up to 1 month. Thaw in the refrigerator before serving.
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Best served chilled with toppings added just before serving.
Popular Questions
Can I use natural peanut butter?
You can, but the texture may be slightly looser. Stir well before using.
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Can I make this pie ahead of time?
Yes! This pie is ideal for making the day before. Chill overnight for the best flavor.
Is this pie freezer-friendly?
Absolutely. Wrap tightly in plastic and freeze. Thaw in the fridge before serving.
Print
Butterfinger Pie
- Total Time: 15 minutes
- Yield: 8 slices 1x
Description
Butterfinger Pie is a creamy, no-bake dessert that combines rich peanut butter, cream cheese, and crushed Butterfinger bars for a decadent treat. With a crunchy chocolate crust and fluffy filling, it’s topped with extra Butterfinger pieces and drizzled with chocolate or caramel sauce for a fun, indulgent dessert everyone will love.
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Ingredients
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1½ cups crushed chocolate graham crackers or Oreos (about 20 cookies)
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5 tablespoons unsalted butter, melted
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8 oz cream cheese, softened
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½ cup creamy peanut butter
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
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4 regular Butterfinger bars, crushed (plus extra for topping)
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Extra crushed Butterfinger
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Chocolate or caramel sauce
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Whipped cream
Instructions
1. Prepare the Crust:
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In a medium bowl, combine crushed cookies and melted butter.
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Stir until the mixture resembles wet sand.
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Press firmly into the bottom and up the sides of a 9-inch pie dish.
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Freeze for 10–15 minutes to set.
2. Make the Filling:
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In a large bowl, beat together softened cream cheese and peanut butter until smooth.
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Add powdered sugar and vanilla extract; beat until fully combined and fluffy.
3. Fold in the Whipped Topping:
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Gently fold in the whipped topping until the mixture is light and airy.
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Stir in the crushed Butterfinger bars until evenly mixed.
4. Assemble the Pie:
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Pour the filling into the chilled crust and smooth the top with a spatula.
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Sprinkle extra crushed Butterfinger over the top for added crunch.
5. Chill:
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Cover and refrigerate for at least 4 hours, or overnight for best texture and flavor.
6. Serve:
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Top with whipped cream, a drizzle of chocolate or caramel sauce, and more Butterfinger pieces if desired.
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Slice and enjoy chilled!
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
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