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Butterfinger Peanut Butter Cream Pie Easy No Bake
Emily

Butterfinger Peanut Butter Cream Pie

This no-bake Butterfinger Peanut Butter Cream Pie is a dreamy, creamy dessert with a graham cracker crust, fluffy peanut butter filling, and crunchy Butterfinger candy throughout. Perfect for parties, potlucks, or when you need a quick and crowd-pleasing treat!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 8 oz whipped topping (like Cool Whip)
  • 1 cup powdered sugar
  • 1/2 cup creamy peanut butter
  • 3 Butterfinger candy bars, crushed (divided)
  • 1 pre-made graham cracker crust
  • 1/2 tsp vanilla extract

Equipment

  • Mixing bowl
  • electric mixer or hand whisk
  • Spatula
  • Measuring cups and spoons
  • 9-inch pie pan with crust
  • refrigerator

Method
 

  1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  2. Add in the creamy peanut butter and vanilla extract, then mix until well combined and silky.
  3. Gently fold in the whipped topping with a spatula until the mixture looks light and fluffy.
  4. Stir in two of the crushed Butterfinger candy bars, reserving one for the topping.
  5. Spoon the creamy mixture into the pre-made graham cracker crust and smooth the top with a spatula.
  6. Sprinkle the remaining crushed Butterfinger pieces generously over the top and press lightly so they stick.
  7. Cover the pie and refrigerate for at least 4 hours or overnight to let it set.
  8. Slice, serve cold, and enjoy the creamy peanut butter and Butterfinger crunch!

Notes

For an extra indulgent version, drizzle chocolate syrup over the top before serving. You can also make it ahead — it tastes even better after chilling overnight. Store covered in the refrigerator for up to 3 days.