This easy Butterfinger Pie is a dreamy, decadent no-bake dessert loaded with peanut butter flavor and crunchy Butterfinger pieces. With its creamy filling and graham cracker crust, it comes together in minutes and chills into the perfect sliceable treat. Whether you need a quick holiday dessert or a crowd-pleasing summer pie, this Butterfinger Pie is guaranteed to impress with almost no effort.
Why You’ll Love This Butterfinger Pie
- Completely no-bake, perfect for warm weather or busy days
- Ultra-creamy peanut butter filling with crunch in every bite
- Quick 10-minute prep with only five simple ingredients
- Ideal for potlucks, family gatherings, holidays, and parties
- Light, fluffy texture thanks to whipped topping
- Easily customizable with extra candy, chocolate drizzle, or toppings
- Prep-ahead friendly—make it the night before and chill
Ingredients
Pie Filling
- 8 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup crushed Butterfinger candy bars
- 1 cup Cool Whip (plus extra for topping, optional)
Crust
- 1 graham cracker pie crust
Directions
1. Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth, fluffy, and free of lumps. Add the peanut butter and continue mixing until fully combined and creamy.
2. Add Butterfinger and Cool Whip
Gently fold in 1 cup of crushed Butterfinger and 1 cup of Cool Whip. Stir slowly to maintain the light, airy texture. The mixture should look thick, creamy, and evenly blended.
3. Fill the Crust
Spoon the filling into the graham cracker crust and spread it evenly using a spatula. Smooth the top for a clean finish.
4. Chill
Place the pie in the refrigerator for 3–4 hours, or until firm enough to slice. Longer chilling gives the best texture.
5. Serve
Before serving, top with extra Cool Whip, additional crushed Butterfinger, or both. Slice and enjoy the creamy, crunchy, peanut-buttery goodness.
Tips for Best Results
- Use softened cream cheese for a silky-smooth filling.
- Crush Butterfingers finely for a smoother texture or leave larger chunks for extra crunch.
- Fold gently to keep the filling light and fluffy.
- Chill thoroughly so the pie slices cleanly.
- If using a homemade crust, press it firmly so it doesn’t crumble when slicing.
- For extra richness, drizzle with melted chocolate before serving.
Variations & Substitutions
- Chocolate Crust: Swap the graham crust for an Oreo crust.
- Extra Peanut Butter: Add ¼ cup more peanut butter for a stronger flavor.
- Candy Swap: Try Snickers, Reese’s, or Twix instead of Butterfinger.
- Lighter Version: Use reduced-fat cream cheese or light whipped topping.
- Frozen Pie: Freeze for a firmer, ice-cream-like texture.
Serving Suggestions
- Serve chilled with dollops of whipped topping.
- Add warm chocolate or caramel drizzle for a decadent finish.
- Pair with coffee, milk, or hot chocolate.
- Perfect for birthdays, cookouts, holiday tables, and last-minute desserts.
Storage & Reheating
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze slices or the entire pie for up to 1 month. Thaw in the fridge before serving.
- Reheating: Not applicable—this dessert is served cold.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes. This pie is great for prepping 24 hours in advance. It firms up even more overnight.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but use stabilized whipped cream so the filling holds its shape.
Can I use crunchy peanut butter?
Absolutely. It adds extra texture and pairs well with the candy pieces.
How do I crush Butterfinger bars easily?
Place them in a zip-top bag and tap with a rolling pin until they reach your desired texture.
Can I use a homemade graham cracker crust?
Yes. Just make sure it’s pressed firmly and chilled before adding the filling.