Thank you so much for joining me today! I’m beyond excited to share this delightfully crunchy and creamy Butterfinger Pie, a dessert that will absolutely wow your taste buds. If you’re a Butterfinger fan—or just love irresistible peanutty, chocolatey treats—you’re in for a treat. And hey, want more delicious recipes delivered right to your inbox? Be sure to subscribe below!
Overview of Recipe Content 🍰
This Butterfinger Pie Recipe is the perfect dessert for potlucks, family gatherings, or a special weekend treat. It bursts with texture—smooth cheesecake filling meets whipped topping and crunchy crushed Butterfinger candies.
- Why you’ll love it: Quick to make (no baking needed!), totally indulgent, and praised by kids and adults alike.
- Taste profile: Rich and creamy with a peanut butter-cheesecake base, delicate sweetness from powdered sugar and whipped topping, finished with delightful Butterfinger crunch.
- Seasonal relevance: Great any time of the year, but especially fun around Halloween or game-day weekends.
- Ingredient list:
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup powdered sugar
- ½ cup creamy peanut butter
- 3 Butterfinger candy bars, crushed (about 1 ½ cups)
- 1 pre‑made graham cracker crust (9‑inch)
- ½ tsp vanilla extract
- Tools needed:
- Mixing bowl
- Electric mixer or sturdy spoon
- Rubber spatula
- Pie dish (if using homemade crust)
- Substitutions/additions:
- Use strawberry or chocolate flavored whipped topping for a themed twist.
- Swap Butterfinger with Heath bar pieces or crushed Reese’s if preferred.
- For an extra layer, drizzle hot fudge or caramel sauce on top before serving.
How to Make Butterfinger Pie
- Beat the base
In a medium bowl, beat the softened cream cheese until smooth. - Sweeten it up
Add powdered sugar and peanut butter; mix until creamy and uniform. - Flavor boost
Stir in vanilla extract. - Fold in whipped topping
Gently fold whipped topping into the peanut butter–cream cheese mixture. - Add the crunch
Save about ½ cup of crushed Butterfinger for topping; fold the remaining candy bars into the filling. - Fill the crust
Spoon mixture into the graham cracker shell, smoothing the top. - Garnish
Sprinkle reserved Butterfinger bits on top. - Chill
Refrigerate for at least 2 hours (or overnight) to set. - Serve and enjoy
Slice, serve chilled, and watch the smiles appear!
What to Serve with Butterfinger Pie
- A scoop of vanilla or chocolate ice cream
- Fresh berries or sliced bananas to balance sweetness
- A drizzle of caramel or cold brew coffee for an adult twist
- Pair with milk, coffee, or even dessert wine like Moscato
Tips for Making It Perfect
- Softened cream cheese matters: Cold cream cheese can lead to lumps—leave it out for at least 30 minutes.
- Crush Candy evenly: Use a zip-top bag and rolling pin for even texture.
- Chill thoroughly: At least 2 hours makes slicing clean and filling firm.
- Make ahead: Assemble a day ahead. Pie freshness stays up to 3 days refrigerated.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze slices for up to a month—thaw in fridge overnight.
- Reheat: Serve chilled or let sit 10 minutes at room temperature for easier slicing.
General Information
Butterfinger Pie is a fun spin on classic no‑bake cheesecakes, incorporating famous peanut‑buttery candy. It’s ideal for parties and can be adapted with different crusts like chocolate cookie or Oreo for variety.
Frequently Asked Questions
Q: Can I use homemade whipped cream?
Yes! Just whip heavy cream with a touch of sugar and fold gently instead of store-bought topping.
Q: Is there a gluten-free option?
Absolutely—swap the graham crust for a gluten-free one or make your own with gluten-free cookies.
Q: Can I reduce sugar?
You can use a sugar-free powdered sugar substitute, but flavor and texture may be impacted.
Q: How large is the graham crust?
This recipe fits a standard 9-inch graham or cookie crust. For smaller pans, adjust filling accordingly.
Q: Why did my pie weep water?
If whipped topping isn’t fully thawed or cream cheese is warm, condensation can cause slight moisture—chill everything first.
Conclusion
This über-delicious butterfinger pie is creamy, nutty, and perfectly crunchy—proof that no-bake desserts can be show-stoppers. If you loved this, try my Peanut Butter Chocolate Swirl Cheesecake, Oreo Cookie Pie, or Strawberry Cream Cheese Pie for more sweet indulgence.
Don’t forget to leave a review below, and tag me on Pinterest ➝ https://www.pinterest.com/poulefrecipe/ when you make it—I’d love to see your creations!
Interactive Elements
- Let me know in the comments how it turns out!
- Share a photo on Pinterest and tag me at poulefrecipe—your photos make my day!
Nutritional Information (approx.)
| Serving Size | Calories | Fat | Carbs | Protein |
|---|---|---|---|---|
| 1 slice (1/8 pie) | 380 kcal | 24 g | 40 g | 8 g |
Irresistible Butterfinger Pie Recipe
- Total Time: 2 hrs 15 mins
- Yield: 8 servings 1x
Description
A creamy no‑bake peanut butter and candy‑bar pie made in a graham cracker crust—easy, irresistible, and perfect for any occasion!
Ingredients
8 oz cream cheese, softened
8 oz whipped topping, thawed
1 cup powdered sugar
1/2 cup creamy peanut butter
3 Butterfinger candy bars, crushed
1 pre‑made 9‑inch graham cracker crust
1/2 tsp vanilla extract
Instructions
1. Beat cream cheese until smooth.
2. Add powdered sugar, peanut butter, and vanilla; mix until creamy.
3. Fold in whipped topping gently.
4. Stir in most of the crushed Butterfinger pieces.
5. Spoon filling into crust and top with reserved candy pieces.
6. Chill at least 2 hours before serving.
Notes
Make sure cream cheese is fully softened for smooth filling.
Reserve candy pieces for topping.
Assemble a day ahead for firm slices.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 180
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 45
