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.

Slice of Butterfinger pie on a plate.
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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!

Why you will love this pie 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 for Butterfinger Pie- pie crust, cool whip, powdered sugar, peanut butter, cream cheese, vanilla.
  • Graham Cracker Crust 
  • Cream Cheese (softened) 
  • Creamy Peanut Butter. I use Skippy or Jif.
  • Powdered Sugar 
  • Fun-Size Butterfinger Bars 
  • Whipped Topping

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:

Bowl or cream cheese and peanut butter mixture.

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. 

Powdered sugar mixed in the peanut butter mixture in a mixing bowl.

Step 2. Add the powdered sugar until smooth and creamy. Scrape down the sides with a rubber spatula.

Bag of Butterfinger candy ready to be crushed.

Step 3. Crush the candy bars inside a ziploc bag. Gently beat them with a meat mallet or rolling pin.  

Bowl of crushed candy and peanut butter mixture being combined.

Step 4. Mix the crushed candy into the cream cheese mixture. Don’t forget to leave some for the topping.

Bowl with whipped topping folded into the pie mixture.

Step 5. Carefully fold in the whipped topping. 

Pie topped with candy mixture.

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.
Slice of pie on a plate.

Frequently Asked Questions

How to store?

Refrigerate the leftovers, covered in plastic wrap or aluminum foil, for up to 5 days. 

Can you make this pie in advance?

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!

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Butterfinger Pie

4.67 from 3 votes
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.
Prep Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 20 minutes
Servings 8
Cuisine American
Course Dessert
Calories 529


  • 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


  • 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!

Recipe Notes

Refrigerate the leftovers, covered, for up to 5 days.

Nutrition Facts

Calories 529kcal, Carbohydrates 57g, Protein 9g, Fat 31g, Saturated Fat 14g, Polyunsaturated Fat 4g, Monounsaturated Fat 12g, Trans Fat 0.01g, Cholesterol 29mg, Sodium 331mg, Potassium 232mg, Fiber 2g, Sugar 38g, Vitamin A 402IU, Calcium 70mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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