Butterfinger Pie is filled with a creamy peanut butter mixture, covered with Cool Whip, and topped with crushed Butterfinger candy. Prepare your no-bake pie in 10 minutes and chill for a cool party dessert!
No Bake Butterfinger Pie
Our easy Butterfinger Pie recipe features a crunchy graham cracker crust piled high with smooth peanut butter filling studded with candy pieces, blanketed in whipped topping, and covered with more Butterfingers.
The no-bake Butterfinger cheesecake filling comes together in a flash – simply mix peanut butter, cream cheese, and whipped topping, then fold in your chopped chocolate-coated peanut butter candy.
Because Butterfingers are so easy to crush, they’re just begging to be folded into the filling and used to decorate this dessert; the flavor is diffused throughout the entire dessert so that every bite boasts the classic candy bar taste.
I love the convenience of a peanut butter Butterfinger pie with graham cracker crust because there’s nothing to bake and the crust is already cooked! But if you’re craving a chocolate pie crust, use a premade Oreo crust instead.
Why We Love No Bake Butterfinger Pie Recipes
- Quick and easy to make in minutes.
- Uses only 5 simple ingredients.
- Contains chopped Butterfingers in both the filling and the topping.
- Filled with the same flavors as the classic candy but constructed as a no-bake Butterfinger pie.
- Crunchy, creamy, chocolatey, and peanut-buttery in every bite.
- Perfect sweet treat for parties, potlucks, and warm weather gatherings.
Butterfinger Pie Ingredients
- Cream cheese
- Creamy peanut butter
- Fun size Butterfinger candy bars
- Whipped topping, Cool Whip, or a homemade whipped cream
- Pre-made graham cracker pie crust
Substitutions and Additions
- Create Your Crust: Feel free to substitute the pre-made pie crust with your favorite homemade graham cracker crust recipe or Oreo cookie crust recipe.
- Go Gluten Free: It is so easy to make this no bake pie gluten free by using gluten free graham crackers, chocolate cookies, or sandwich cookies to create the crust. All of the other ingredients in this recipe are naturally gluten free, including the Butterfingers!
- Tasty Toppings: In addition to sprinkling your pie with chopped Butterfingers, you can use chopped peanuts, peanut butter chips, graham cracker crumbs, or fudge sauce as garnishes.
Recommended Tools
- Mixing bowl
- Electric or hand mixer
- Spatula or frosting knife
How to Make Butterfinger Pie
- Make The Peanut Butter Mixture: Beat the cream cheese and peanut butter together until smooth. Fold in whipped topping and chopped Butterfingers.
- Assemble: Pour the filling into the prepared pie crust, spread on the whipped topping to cover, and sprinkle the chopped Butterfingers over the top.
- Chill: Refrigerate for 2-4 hours, or overnight before serving to firm up.
- Serve: Slice, serve, and enjoy!
Tips For Making The Perfect Butterfinger Pie
- This recipe does not use natural peanut butter; it is too oily and can separate. A commercial-brand creamy peanut butter will blend more smoothly and is ideal for achieving a mousse-like pie filling. I think Jif or Skippy works great!
- Be sure to use softened, room temperature cream cheese. This will help ensure no cream cheese lumps in the filling mixture.
How to Store Butterfinger Pie
- To Store: Store leftover pie in an airtight container in the refrigerator for up to 2-3 days.
- To Freeze: You can wrap and freeze your pie for 2-3 months.
More Easy Pie Recipes
Other Delicious Peanut Butter Recipes
No-Bake Butterfinger Pie
Serves — 8
Butterfinger Pie has a graham cracker crust, a creamy peanut butter filling, and crushed Butterfinger candy bars folded inside and sprinkled on top.
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Ingredients
- 8 ounces package cream cheese softened to room temperature
- ¾ cup creamy peanut butter
- 10.2 ounces bag of fun size Butterfingers unwrapped and chopped
- 12 ounces whipped topping divided
- 1 pre-made graham cracker pie crust
Instructions
- In a large bowl with an electric or hand mixer, beat together the cream cheese and peanut butter until smooth.
- Gently fold in half of the whipped topping until just combined.
- Stir in half of the chopped Butterfingers into the peanut butter mixture.
- Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife.
- Spread the leftover whipped topping across the top of the pie filling.
- Sprinkle the remaining chopped Butterfingers over the top of the pie to garnish.
- Refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve, enjoy!
Jenn’s Notes
Storage:
- To Store: Store leftover pie in an airtight container in the refrigerator for up to 2-3 days.
- To Freeze: You can wrap and freeze your pie for up to 2-3 months.
- Do not use natural peanut butter in this recipe–it is too oily and can separate. A commercial brand creamy peanut butter will blend more smoothly and is ideal for achieving a mousse-like pie filling. I think Jif or Skippy works great!
- Be sure to use softened, room temperature cream cheese. This will help ensure that there are no cream cheese lumps in the filling mixture.
Nutrition Info
Calories: 445kcal | Carbohydrates: 31g | Protein: 10g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 323mg | Potassium: 241mg | Fiber: 2g | Sugar: 17g | Vitamin A: 412IU | Calcium: 76mg | Iron: 1mg
