Print

Butterfinger Pie

Print Recipe

This Butterfinger Pie is a dreamy, no-bake dessert loaded with creamy peanut butter, fluffy whipped topping, silky cream cheese, and plenty of crushed Butterfinger candy bars for a sweet, crunchy finish. Perfect for family gatherings, holidays, or whenever you need an easy yet indulgent treat.

Ingredients

Scale

For the filling:

  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup creamy peanut butter (no-stir works best)
  • ½ teaspoon vanilla extract
  • 1 container (8 oz) whipped topping, thawed
  • 3 Butterfinger candy bars, crushed (2 for filling, 1 for topping)

For the crust:

  • 1 pre-made graham cracker crust (9-inch)

Instructions

  • Beat cream cheese and powdered sugar

    • In a large mixing bowl, use an electric mixer to blend softened cream cheese and powdered sugar until completely smooth and lump-free.

  • Add peanut butter and vanilla

    • Mix in the peanut butter and vanilla extract until the mixture is fully combined and creamy.

  • Fold in whipped topping

    • Using a spatula, gently fold the whipped topping into the mixture until light and fluffy. Avoid overmixing to keep the texture airy.

  • Add crushed Butterfinger bars

    • Stir in two crushed Butterfinger bars, saving the third for garnishing the top of the pie.

  • Assemble the pie

    • Spoon the filling into the graham cracker crust, smoothing the top with a spatula.

  • Top with remaining candy

    • Sprinkle the last crushed Butterfinger evenly over the surface of the pie.

  • Chill

    • Cover and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the filling set.

  • Serve

    • Slice with a warm knife for neat edges and enjoy chilled.

Notes

  • Chilling: Longer chilling time makes the pie firmer and easier to slice.

  • Alternative crust: Swap graham cracker crust for chocolate cookie crust for a richer flavor.

  • Candy crushing tip: Freeze Butterfinger bars for 15 minutes before crushing—they’ll break into cleaner pieces.

  • Storage: Store covered in the refrigerator for up to 4 days. Can be frozen for 1 month.

Find it online: https://claradelish.com/butterfinger-pie/