Dessert

Butterfinger Pie Recipe

ByJeannette Jaeger November 25, 2025November 25, 2025

Introduction

Butterfinger Pie is a dream dessert for peanut butter lovers, combining crunchy candy bars with a silky, fluffy filling. This almost no-bake pie features a graham cracker crust loaded with creamy peanut butter filling and chopped Butterfinger candy for extra crunch. It’s rich, decadent, and perfect for any occasion.

A thick slice of creamy pie sits on a white plate with ridged edges, resting on a white marbled surface. The pie has three main layers: the bottom is a golden crumbly crust, the middle is a dense light brown filling mixed with small chocolate bits, and the top layer is fluffy white whipped cream. On top of the whipped cream are chunks of chocolate and crunchy golden-brown peanut butter pieces scattered unevenly. A black fork is cutting into the pie, holding a piece with layers intact. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon salt
8 oz cream cheese, softened (block, not spreadable)
1 cup creamy peanut butter
1 cup powdered sugar
3 to 4 fun-sized Butterfinger candy bars, chopped
8 oz Cool Whip, thawed
1 cup cold heavy whipping cream (for garnish)
1 tablespoon powdered sugar (for garnish)
Additional chopped Butterfinger candy (for garnish)

Instructions

Step 1: Preheat your oven to 350°F. In a large bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until golden, then let cool completely.
Step 2: In a mixing bowl, beat together the softened cream cheese, creamy peanut butter, and powdered sugar until smooth and well combined. Fold in the chopped Butterfinger candy pieces.
Step 3: Gently fold the thawed Cool Whip into the peanut butter mixture until fully incorporated and fluffy.
Step 4: Spread the filling evenly into the cooled graham cracker crust. Cover and refrigerate for at least 2 hours to set.
Step 5: For the garnish, whip cold heavy cream with powdered sugar until stiff peaks form. Top the chilled pie with the whipped cream and sprinkle additional chopped Butterfinger candy on top before serving.

Tips & Variations

For a quicker option, use a store-bought graham cracker pie crust for a fully no-bake dessert.
If using a blender or food processor, pulse the crust ingredients together for easier mixing.
Warm your knife under hot water and dry it before slicing to get clean pie slices without sticking.
Try homemade whipped cream instead of Cool Whip for the filling and garnish for a fresher taste.
Substitute Butterfinger candy with Reese’s Cups, Snickers, or chopped peanuts for different flavors and textures.
Use a chocolate Oreo crust to add a rich chocolate base to your pie.
Drizzle with chocolate ganache or caramel sauce and sprinkle with sea salt for a decadent twist.
For added crunch, use chunky peanut butter or toss in crushed peanut butter cookies.
Make no-bake Butterfinger pie bars in an 8×8-inch pan lined with foil and sprayed for easy removal.

Storage

Store the Butterfinger pie covered in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days. To reheat, simply let it sit at room temperature a few minutes before serving. If made with Cool Whip, the pie can be frozen for up to 1 month; thaw in the fridge and let soften slightly before serving. Avoid freezing if you’ve used homemade whipped cream, as it may separate upon thawing.

How to Serve

A close-up of a dessert slice on a white plate showing three main layers: the thick bottom layer is a light brown cookie dough filled with chocolate chunks, the middle layer is a lighter cream with small dark spots, and the top layer is fluffy white whipped cream. The dessert is topped with pieces of broken chocolate and cookie crumbles in light and dark brown colors. A black fork holds a bite-sized piece in front of the slice, revealing the creamy, chunky texture of the dessert. The white marbled surface beneath the plate adds a clean, bright contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this pie?

Natural peanut butter is not recommended because its oils can separate and affect the smooth, mousse-like texture of the filling. Stick to shelf-stable creamy peanut butter for the best results.