Make this easy no-bake Butterfinger Pie! With creamy peanut butter filling, graham cracker crust, and crunchy Butterfinger candy, it’s a perfect dessert for any occasion.

Butterfinger Pie: A Creamy, Crunchy, No-Bake Delight

Treat yourself to this Butterfinger Pie, a luscious no-bake dessert that’s both easy to prepare and irresistibly indulgent. Featuring a creamy peanut butter filling studded with crunchy Butterfinger candy pieces, nestled in a graham cracker crust, this pie is perfect for holidays, potlucks, or any day that calls for a little extra sweetness.


Make this easy no-bake Butterfinger Pie! With creamy peanut butter filling, graham cracker crust, and crunchy Butterfinger candy, it’s a perfect dessert for any occasion.

Ingredients

For the Crust:

  • 1 pre-made graham cracker pie crust
    (For a twist, you can use an Oreo cookie crust instead.)

For the Filling:

  • 8 oz. cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz. whipped topping (like Cool Whip), thawed
  • 4 full-size Butterfinger candy bars, crushed

Instructions

1. Make the Filling

  • In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy.
  • Gradually add the powdered sugar, beating until well combined and fluffy.
  • Gently fold in the whipped topping, making sure the mixture stays light and airy.
  • Stir in half of the crushed Butterfinger candy bars, reserving the rest for the topping.

2. Assemble the Pie

  • Spoon the filling into the graham cracker crust, spreading it out evenly with a spatula.
  • Sprinkle the remaining crushed Butterfinger pieces over the top, ensuring an even layer of crunchy candy goodness.

3. Chill the Pie

  • Cover the pie loosely with plastic wrap or foil and refrigerate for 2–4 hours, or until fully set. For best results, chill overnight to let the flavors meld together.

4. Serve and Enjoy

  • Once chilled, slice the pie into wedges and serve cold. Each bite is a delightful mix of creamy filling and crunchy Butterfinger pieces.

Tips for Success

  • Crushing Butterfinger Candy Bars: Place the candy bars in a resealable plastic bag and gently crush them with a rolling pin or the flat side of a meat mallet. For a finer texture, use a food processor.
  • Make Ahead: This pie can be prepared a day in advance and stored in the refrigerator. It’s a great make-ahead dessert for gatherings.
  • Crust Options: If you’re a chocolate lover, swap the graham cracker crust for a pre-made Oreo crust for extra richness.

Storage and Leftovers

  • Refrigeration: Cover the pie tightly and store it in the refrigerator for up to 3 days.
  • Freezing: For longer storage, freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.

Variations

  • Chocolate Lovers: Drizzle melted chocolate over the top of the pie or mix mini chocolate chips into the filling.
  • Candy Swap: Replace Butterfinger with Reese’s Pieces, Snickers, or chopped Reese’s Cups for a different candy twist.
  • Extra Toppings: Add a dollop of whipped cream or sprinkle crushed peanuts for added texture and flavor.

FAQs

Q: Can I use homemade whipped cream instead of Cool Whip?
A: Absolutely! Whip 1 cup of heavy cream with 2–3 tablespoons of powdered sugar until soft peaks form, then fold it into the filling in place of Cool Whip.

Q: Can I use a homemade crust?
A: Yes! To make a homemade graham cracker crust, combine 1 1/2 cups of crushed graham crackers with 1/4 cup of sugar and 6 tablespoons of melted butter. Press the mixture into a pie dish and chill for 10–15 minutes before filling.

Q: Can I make this pie nut-free?
A: For a nut-free version, use a sunflower seed butter or cookie butter in place of peanut butter and ensure the candy bars and crust are nut-free.


Conclusion

This Butterfinger Pie is a dreamy combination of peanut butter, chocolate, and crunchy Butterfinger pieces that’s easy to make and impossible to resist. Whether you’re serving it at a party, holiday dinner, or just treating yourself, this dessert will quickly become a favorite.

Give it a try and share your results with us! Don’t forget to tag your creations with #ButterfingerPie on social media. Happy baking (or, in this case, no-baking)!

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Make this easy no-bake Butterfinger Pie! With creamy peanut butter filling, graham cracker crust, and crunchy Butterfinger candy, it’s a perfect dessert for any occasion.

Butterfinger Pie: A Creamy, Crunchy, No-Bake Delight

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: Chill Time: 2–4 hours
  • Total Time: 4 hours
  • Yield: Serves 8
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

Treat yourself to this Butterfinger Pie, a luscious no-bake dessert that’s both easy to prepare and irresistibly indulgent. Featuring a creamy peanut butter filling studded with crunchy Butterfinger candy pieces, nestled in a graham cracker crust, this pie is perfect for holidays, potlucks, or any day that calls for a little extra sweetness.


Ingredients

For the Crust:

  • 🥧 Graham Cracker Pie Crust (1 pre-made)

For the Filling:

  • 🧀 Cream Cheese (8 oz, softened)
  • 🥜 Creamy Peanut Butter (1 cup)
  • 🍬 Powdered Sugar (1 cup)
  • ❄️ Whipped Topping (8 oz, thawed)
  • 🍫 Butterfinger Candy Bars (4 full-size, crushed)

Instructions

  1. Make the Filling:

    • In a large bowl, beat cream cheese and peanut butter together until smooth.
    • Gradually add powdered sugar, mixing until fluffy.
    • Gently fold in whipped topping, keeping the mixture light.
    • Stir in half of the crushed Butterfinger bars.
  2. Assemble the Pie:

    • Spoon the filling into the graham cracker crust and spread evenly.
    • Top with the remaining crushed Butterfinger pieces for a crunchy finish.
  3. Chill the Pie:

    • Cover and refrigerate for 2–4 hours, or overnight, until set.
  4. Serve:

    • Slice into wedges and serve cold. Enjoy the creamy, crunchy goodness!

Notes

  • For a richer taste, use an Oreo cookie crust instead of graham cracker.
  • Crush Butterfinger bars by placing them in a sealed bag and rolling with a pin.
  • This pie is best chilled overnight for maximum flavor blending.

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