This Butterfinger Pie is a rich, creamy, no-bake dessert packed with peanut butter flavor and crunchy candy pieces in every bite. With a smooth cream cheese and whipped topping filling nestled inside a graham cracker crust, this easy pie is perfect for holidays, potlucks, or anytime you need a quick sweet treat.
Why You’ll Love This Recipe
It’s completely no-bake, making it perfect for warm days when you don’t want to turn on the oven.
The texture is irresistibly creamy with crunchy bits of Butterfinger candy in every slice.
It uses simple, easy-to-find ingredients and comes together in minutes.
It’s a make-ahead dessert, so it’s ideal for parties and gatherings.
If you love peanut butter and chocolate flavors together, this pie will quickly become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
¾ cup creamy peanut butter
10.2 oz bag fun-size Butterfinger candy bars, chopped
12 oz whipped topping, thawed
1 pre-made 9-inch graham cracker pie crust
Directions
Place the softened cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy, about 2 to 3 minutes.
Add the creamy peanut butter to the cream cheese. Beat again until fully combined and smooth, scraping down the sides of the bowl as needed.
Finely chop the Butterfinger candy bars. Reserve a small handful for topping if desired.
Gently fold the whipped topping into the peanut butter mixture using a spatula. Mix just until combined and fluffy; do not overmix.
Stir in most of the chopped Butterfinger pieces, folding them evenly throughout the filling.
Spoon the mixture into the pre-made graham cracker pie crust. Spread it evenly with a spatula, smoothing the top.
Sprinkle the remaining chopped Butterfinger pieces over the top.
Refrigerate the pie for at least 4 hours, or until fully set and firm enough to slice.
For a chocolate twist, drizzle melted chocolate over the top before chilling.
Swap the graham cracker crust for a chocolate cookie crust for a deeper cocoa flavor.
Add a layer of chocolate ganache on the bottom of the crust before adding the filling for extra richness.
Mix in mini chocolate chips along with the chopped candy for more texture.
Use crunchy peanut butter instead of creamy for an added crunch throughout the filling.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. Keep it tightly wrapped with plastic wrap or in an airtight container to maintain freshness.
For longer storage, freeze the pie for up to 1 month. Wrap it securely in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
This pie is best served chilled and does not require reheating.
FAQs
Can I make Butterfinger Pie ahead of time?
Yes, this pie is perfect for making a day in advance. It actually tastes even better after chilling overnight.
Can I use homemade whipped cream instead of whipped topping?
Yes, you can substitute with about 3 cups of stabilized whipped cream to maintain structure.
Do I have to use fun-size Butterfingers?
No, you can use regular-size bars. Just measure out approximately 10.2 ounces total.
Can I freeze this pie?
Yes, it freezes well. Just wrap it tightly and thaw in the refrigerator before serving.
How do I get clean slices?
Use a sharp knife dipped in warm water and wipe it clean between each cut.
Can I make this in a different crust?
Absolutely. A chocolate cookie crust or even a peanut butter crust works well.
Is this pie overly sweet?
It is sweet but balanced by the cream cheese and peanut butter. You can slightly reduce the candy amount if preferred.
Can I make this recipe without peanut butter?
Peanut butter is a key flavor, but you could experiment with almond butter or another nut butter for a different taste.
How long does it need to chill?
At least 4 hours is recommended so the filling can fully set.
Can I double the recipe?
Yes, you can double the filling and use two crusts or make it in a 9×13-inch dish for a crowd.
Conclusion
Butterfinger Pie is an easy, crowd-pleasing dessert that delivers creamy peanut butter flavor and satisfying candy crunch in every bite. With minimal prep and no baking required, it’s a stress-free recipe that’s perfect for any occasion. Once you try it, this simple pie is sure to earn a permanent spot in your dessert rotation.
This Butterfinger Pie is a rich and creamy no-bake dessert loaded with peanut butter flavor and crunchy candy pieces. With a fluffy cream cheese filling tucked into a graham cracker crust, it’s an easy, make-ahead treat perfect for parties and holidays.
Total Time:4 hours 15 minutes
Yield:8 slices
Ingredients
8 oz cream cheese, softened
3/4 cup creamy peanut butter
10.2 oz Butterfinger candy bars, chopped
12 oz whipped topping, thawed
1 pre-made 9-inch graham cracker pie crust
Instructions
Beat softened cream cheese in a large bowl until smooth and creamy, about 2–3 minutes.
Add peanut butter and beat until fully combined and smooth.
Chop Butterfinger candy bars, reserving a small amount for topping if desired.
Gently fold whipped topping into the peanut butter mixture until light and fluffy.
Fold in most of the chopped Butterfinger pieces, distributing evenly.
Spoon filling into graham cracker crust and spread evenly.
