Go Back
Butterfinger Pie Easy No Bake
Sarah namedy

Butterfinger Pie

A rich and creamy no-bake Butterfinger Pie made with a peanut butter cream cheese filling, whipped topping, and crunchy Butterfinger pieces in a graham cracker crust. Perfect for an easy, crowd-pleasing dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 8 oz whipped topping
  • 1 cup powdered sugar
  • 0.5 cup creamy peanut butter
  • 3 Butterfinger candy bars, crushed
  • 1 pre-made graham cracker crust
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowl
  • hand mixer
  • Spatula
  • Measuring cups and spoons
  • refrigerator

Method
 

  1. Leave the cream cheese at room temperature for about 30–45 minutes to soften.
  2. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and lump-free.
  3. Add powdered sugar and vanilla extract, mixing until well blended.
  4. Stir in peanut butter and blend until creamy and fully incorporated.
  5. Gently fold in the whipped topping with a spatula until evenly combined.
  6. Stir in about 2 ½ crushed Butterfingers, reserving the rest for garnish.
  7. Spoon the filling into the graham cracker crust and smooth the top.
  8. Refrigerate the pie for at least 4 hours or overnight.
  9. Garnish with reserved crushed Butterfinger pieces and extra whipped cream if desired.

Notes

For best flavor, let the pie chill overnight. You can also drizzle with chocolate syrup or add extra whipped cream for serving. Keep refrigerated until ready to enjoy.