Butterfinger Pie is a decadent dessert that combines a creamy peanut butter filling with Butterfinger candy and a few other ingredients. It’s a no bake pie that’s incredibly easy to make.
Butterfinger Candy Bars are always a hit around our house. From Butterfinger Cupcakes and Butterfinger Ice Cream to Homemade Butterfingers and Butterfinger Balls, we can’t get enough! I have been making Butterfinger flavored treats for my family for years.
This recipe for Butterfinger Pie is one of my favorite pie recipes. The creamy Butterfinger filling is heavenly and melts in your mouth. If this is your favorite candy bars, you have to make this pie!
Table of Contents
Why You Will Love This Recipe
- No Bake Recipe. Everything comes together without turning on the oven.
- Easy to make. With a few simple ingredients, this recipe is so simple.
- Lots of Butterfinger flavor. If you love Butterfingers, this is the recipe to try!
Ingredients
- Graham Cracker Crust. We used store bought.
- Cream Cheese. Softened at room temperature so it’s easy to combine.
- Creamy Peanut Butter. I use Skippy or Jif.
- Powdered Sugar. Sift to remove lumps.
- Butterfinger Bars. Fun size bars.
- Whipped Topping. You can also use Homemade Whipped Cream.
The complete ingredient list is in the recipe card at the bottom of this post.
Variations and Substitutions
- Pie Crust. This recipe is also delicious with chocolate pie crust or Oreo Crust. You can also make a homemade graham cracker crust easily using graham cracker crumbs in a pie pan.
- Homemade Whipped Cream. Substitute homemade whipped cream for store bought cool whip. It is easy to make with heavy whipping cream.
- Topping. Drizzle Chocolate Sauce on top of the cake for more decadence.
How to Make No Bake Butterfinger Pie
Step 1. Combine the cream cheese and peanut butter in a bowl with a hand held electric mixer or stand mixer. Then stir in the vanilla extract.
Step 2. Add the powdered sugar until smooth and creamy. Scrape down the sides with a rubber spatula.
Step 3. Crush the candy bars inside a ziploc bag. Gently beat them with a meat mallet or rolling pin.
Step 4. Mix the crushed candy into the cream cheese mixture. Don’t forget to leave some for the topping.
Step 5. Carefully fold in the whipped topping.
Step 6. Finally, spread the mixture into the pie crust. Top with the remaining crushed butterfingers. Allow to chill in the fridge before serving.
Tips and Tricks
- Refrigerate before slicing. The pie needs to chill for at least 4 hours. Slicing the pie any sooner will result in a mess.
- Chopped Butterfingers. I used a ziploc bag but if you have a food processor, feel free to use that. However, don’t crush the candy too finely.
- Softened Cream Cheese. The mixture is easier to combine if the cream cheese is softened.
- Regular peanut butter is best. I do not recommend using natural peanut butters in this recipe.
Frequently Asked Questions
Refrigerate the leftovers, covered in plastic wrap or aluminum foil, for up to 5 days.
Yes, this dessert recipe is easy to prepare in advance. Make it a day or two in advance. Cover and refrigerate.
More No Bake Pie Recipes
Do yourself a favor and make this yummy pie for your family. Once you make it, please leave a star recipe rating and comment so we can hear all about it!
Butterfinger Pie
Ingredients
- 1 pre-made Graham Cracker Crust
- 8 ounces Cream Cheese softened
- 1/2 cup Creamy Peanut Butter
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
- 1 bag Fun-Size Butterfinger Bars
- 8 ounces Whipped Topping Cool Whip – thawed
Instructions
- Mix together the cream cheese and peanut butter with a hand held or stand up mixer. Then stir in the vanilla extract.
- Mix in the powdered sugar until smooth and creamy.
- Crush the butterfinger bars by placing them in a ziplock bag and gently beating them with a meat mallet or rolling pin.
- Reserve some of the crushed butterfingers for the topping and mix the remaining into the cream cheese mixture.
- Gently stir in the whipped topping.
- Spread the mixture into the graham cracker crust and top with the remaining crushed butterfingers.
- Refrigerate for at least 4 hours (or overnight) and then the pie is ready to slice, serve and enjoy!
