This Butterfinger Pie is one of those desserts I make when I want something rich, creamy, and completely irresistible without turning on the oven. I love how the smooth peanut butter filling blends with bits of crunchy Butterfinger candy, all tucked into a chocolate cookie crust. It feels indulgent, nostalgic, and perfect for sharing.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to put together and always impresses. I don’t need any baking skills, just a bowl and a mixer. The combination of chocolate, peanut butter, and candy bar crunch is one of my favorites, and the texture stays light and creamy instead of heavy. It’s also a great make-ahead dessert, which makes my life much easier.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 chocolate cookie crust (9-inch), store-bought or homemade
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
8 oz whipped topping, thawed
4 Butterfinger candy bars, chopped
Directions
I start by beating the softened cream cheese in a large bowl until it’s smooth and creamy. I then add the peanut butter and powdered sugar, mixing until everything is fully combined and silky.
Next, I gently fold in the whipped topping, making sure to keep the mixture light and fluffy. Once that’s done, I stir in most of the chopped Butterfinger pieces, saving a small handful for the topping.
I spread the filling evenly into the chocolate cookie crust and sprinkle the remaining Butterfinger pieces over the top. I refrigerate the pie until it’s fully set before serving.
Servings And Timing
I usually cut this pie into 8 generous slices.
Prep time: about 15 minutes
Chilling time: at least 2 hours
Total time: about 2 hours and 15 minutes
Variations
I sometimes swap the chocolate cookie crust for a graham cracker crust when I want a lighter chocolate flavor. If I’m feeling extra indulgent, I drizzle chocolate or caramel sauce over the top before chilling. I also like trying different candy bars, such as Reese’s or Snickers, for a fun twist.
Storage/Reheating
I store this pie covered in the refrigerator, where it stays fresh for up to 4 days. For longer storage, I freeze it tightly wrapped for up to 1 month. When frozen, I let it sit in the fridge for a few hours before slicing. I never reheat this pie since it’s meant to be enjoyed cold.
FAQs
Can I Make Butterfinger Pie Ahead Of Time?
Yes, I often make it the day before serving. The flavors meld beautifully, and it sets perfectly overnight.
Can I Use Crunchy Peanut Butter?
I can, but I prefer creamy peanut butter for a smoother filling. Crunchy will change the texture slightly.
Do I Have To Use A Store-Bought Crust?
No, I sometimes make my own crust if I have time, but store-bought works just as well and saves effort.
How Do I Keep The Filling Light And Fluffy?
I make sure the cream cheese is fully softened and gently fold in the whipped topping instead of mixing it aggressively.
Can I Freeze Individual Slices?
Yes, I often freeze slices separately. I wrap them well and thaw them in the fridge before serving.
Conclusion
This Butterfinger Pie is one of my go-to no-bake desserts when I want something easy, fun, and guaranteed to disappear fast. I love the balance of creamy filling and crunchy candy, and it’s always a hit wherever I take it. It’s the kind of dessert I come back to again and again.
This no-bake Butterfinger Pie is a creamy, dreamy dessert made with peanut butter, cream cheese, whipped topping, and crushed Butterfinger candy in a chocolate cookie crust. It’s rich, easy to prepare, and always a crowd-pleaser.
Ingredients
1 (9-inch) chocolate cookie crust (store-bought or homemade)
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
8 oz whipped topping (like Cool Whip), thawed
4 Butterfinger candy bars, chopped (reserve some for topping)
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Add peanut butter and powdered sugar, mixing until fully combined and creamy.
Fold in whipped topping gently to keep the mixture light and fluffy.
Stir in most of the chopped Butterfinger candy, reserving some for garnish.
Spread the filling into the chocolate cookie crust evenly.
Top with remaining Butterfinger pieces.
Chill the pie in the refrigerator for at least 2 hours, or until set.
Slice and serve cold.
Notes
For a homemade crust, crush 24 chocolate sandwich cookies and mix with 5 tablespoons melted butter, then press into a pie dish and chill.
Use creamy peanut butter for a smoother texture.
Freeze for a firmer slice or serve slightly chilled for a softer bite.
