Picture this: a dreamy, creamy pie that melts in your mouth with every bite, bursting with rich peanut butter flavor, fluffy whipped topping, and crispy chunks of Butterfinger candy. Sounds like something you’d find at a fancy dessert counter, right? But nope—this beauty comes straight from your kitchen, no pastry degree required.
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This Butterfinger Pie is the kind of no-bake magic that makes people close their eyes with the first bite and ask, “Wait, you made this?” Trust me, this one’s a game-changer. It’s perfect for those times when you want to whip up something wildly indulgent with minimal effort. Whether you’re serving it after a family dinner or bringing it to a potluck, it’s one of those desserts that people remember—and request again.
Let’s dive into why this creamy, crunchy masterpiece is going to become your go-to treat.
Why You’ll Love Butterfinger Pie
Versatile: This pie isn’t fussy. Serve it chilled on a hot summer day or dress it up with chocolate drizzle for the holidays. It fits every vibe and every table.
Budget-Friendly: You probably already have most of the ingredients in your pantry or fridge. It’s proof that delicious doesn’t have to mean expensive.
Quick and Easy: No oven, no stress. Just mix, chill, and devour. Even if you’re a baking newbie, this recipe is practically foolproof.
Customizable: Want to switch things up? Swap in a different candy bar, or add a chocolate crust instead of graham crackers. The possibilities are endless.
Crowd-Pleasing: It’s got peanut butter. It’s got chocolate. It’s got crunch. It’s the holy trinity of dessert, and everyone—from toddlers to grandparents—will be asking for seconds.
Ingredients in Butterfinger Pie
Here’s what makes this pie so irresistible—it’s a short list, but every ingredient packs a punch of flavor and texture:
Cream Cheese: This gives the pie its rich, velvety base. Let it soften before mixing to make it easier to blend.
Peanut Butter: Adds creamy, nutty depth and complements the Butterfinger crunch perfectly.
Powdered Sugar: Sweetens the filling without making it gritty.
Whipped Topping: Lightens up the pie and gives it that dreamy, cloud-like texture.
Butterfinger Bars: The star ingredient! Crushed into the filling and sprinkled on top for double the crunch and candy goodness.
Graham Cracker Crust: The perfect buttery base to hold all that goodness together. Store-bought or homemade—both work!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No oven needed here—just make sure your fridge is cleared out enough to chill the pie later.
Combine Ingredients: In a large bowl, mix softened cream cheese, peanut butter, and powdered sugar until smooth and creamy. Then gently fold in the whipped topping and most of the crushed Butterfinger bars.
Prepare Your Cooking Vessel: Grab your graham cracker crust and place it on a flat surface. No greasing or prepping required—easy win!
Assemble the Dish: Spoon the mixture into the crust and smooth it out with a spatula. Sprinkle the remaining Butterfinger bits on top for that show-stopping finish.
Cook to Perfection: Nope—still no cooking! Just place the pie in the refrigerator and let it chill for at least 2–4 hours until firm.
Finishing Touches: Before serving, you can drizzle melted chocolate, caramel, or even more crushed candy bars over the top. Go wild!
Serve and Enjoy: Slice, serve, and watch it disappear. It’s rich, satisfying, and dangerously addictive.
Nutrition Facts
Servings: 8
Calories per serving: 430
Preparation Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2–4 hours (chilling time included)
How to Serve Butterfinger Pie
This pie is a scene-stealer on its own, but here’s how you can take it to the next level:
Fresh Salads: If you’re serving this as part of a larger meal, balance the richness with a light arugula or spinach salad.
Crusty Bread: Not really needed here, but hey—if it’s pie for dinner, no judgment!
Creamy Accompaniments: A dollop of whipped cream or a scoop of vanilla ice cream makes it extra indulgent.
Vegetable Sides: Again… maybe skip the veggies with this one. This is pure dessert heaven!
As a Standalone: Honestly, it needs nothing else. Just a fork, a plate, and maybe a friend to share it with—if you’re feeling generous.
Additional Tips
Prep Ahead: Make this the night before to give it extra time to set and develop flavor.
Spice It Up: Add a dash of cinnamon or sea salt to the crust for a fun twist.
Dietary Adjustments: Use lactose-free cream cheese and a non-dairy whipped topping for a lighter version.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.
Double the Batch: Making two pies is just as easy as one—and trust me, no one’s going to complain about extra slices!
FAQ Section
Q1: Can I substitute the Butterfinger bars with another candy?
A1: Absolutely! Try using Reese’s, Snickers, or even crushed Oreos for a different twist.
Q2: Can I make this dish ahead of time?
A2: Yes! It’s actually best when chilled for a few hours or overnight, so it’s perfect for prepping in advance.
Q3: How do I store leftovers?
A3: Keep it refrigerated in an airtight container for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes, wrap it tightly and freeze for up to 1 month. Let it thaw slightly before serving for best texture.
Q5: What’s the best way to reheat this dish?
A5: No reheating needed—this pie is best served cold!
Q6: Can I double the recipe?
A6: For sure! Just double the filling and use two pie crusts.
Q7: Can I use homemade whipped cream instead of whipped topping?
A7: Absolutely—just make sure it’s whipped to stiff peaks so it holds up in the pie.
Q8: Can I make it in a different crust?
A8: Yes! Oreo crust, chocolate cookie crust, or even a shortbread crust would be delicious.
Q9: Can kids help with this recipe?
A9: Definitely—it’s a fun, no-bake recipe that’s perfect for little hands.
Q10: Can I make it nut-free?
A10: Try sunflower seed butter instead of peanut butter and choose a nut-free candy alternative.
Conclusion
There you have it—Butterfinger Pie in all its irresistible, no-bake glory. It’s sweet, crunchy, creamy, and basically impossible to mess up. Whether you’re making it for a celebration or just a Wednesday night craving, this pie is pure comfort in every bite. Try it once, and you’ll see what I mean: this one’s a keeper. Go ahead and treat yourself—you so deserve it.
Print
Butterfinger Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Butterfinger Pie is a creamy, dreamy dessert packed with peanut butter flavor and crushed Butterfinger candy bars in a graham cracker crust. Perfect for a quick, indulgent treat.
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 3 Butterfinger candy bars, crushed
- 1 pre-made graham cracker crust
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the peanut butter and vanilla extract. Continue mixing until well combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Stir in 2 of the crushed Butterfinger candy bars, reserving the remaining 1 for topping.
- Spoon the mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
- Sprinkle the remaining crushed Butterfinger on top of the pie for extra crunch and flavor.
- Refrigerate the pie for at least 4 hours or overnight for the best results.
- Slice, serve, and enjoy!
Notes
- Chill the pie overnight for the best texture and flavor.
- You can freeze the pie for a firmer consistency.
- Use full-fat cream cheese for the creamiest result.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg