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Butterfinger Pie Recipe

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★★★★★

4.9 from 88 reviews

This Butterfinger Pie is the ultimate no-bake dessert for peanut butter lovers, featuring a crisp graham cracker crust filled with a silky-smooth, fluffy peanut butter cream mixed with chopped Butterfinger candy bars. Topped with whipped cream and extra candy pieces, it’s a rich yet light treat that’s easy to make and perfect for any occasion.

Ingredients

Scale

For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)
  • 1/3 cup unsalted butter, melted (or salted butter)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

For the Pie Filling

  • 8 oz cream cheese, softened to room temperature
  • 1 cup creamy peanut butter (shelf-stable, such as Jif or Skippy)
  • 1 cup powdered sugar (confectioner’s sugar)
  • 8 oz tub Cool Whip, thawed
  • 4 fun-sized Butterfinger candy bars, chopped (about 3/4 cup)

For the Garnish

  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 fun-sized Butterfinger candy bars, chopped (for topping)

Instructions

  1. Make the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until the mixture resembles wet sand. Press this evenly into the bottom and up the sides of a 9-inch pie plate using a metal measuring cup or the back of a spoon. Bake for 8-10 minutes until golden and fragrant. Remove from the oven and allow the crust to cool completely before filling.
  2. Prepare the Pie Filling: In a large 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 bars gently to incorporate them evenly. Next, carefully fold in the thawed Cool Whip to keep the filling light and fluffy.
  3. Assemble the Pie: Spoon the peanut butter and Butterfinger filling into the cooled graham cracker crust. Spread it evenly with an offset spatula or the back of a spoon. Cover the pie with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
  4. Prepare the Garnish: Just before serving, whip the cold heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Top the chilled pie with the freshly whipped cream and sprinkle additional chopped Butterfinger candy bars on top for extra crunch and decoration.
  5. Serve: Slice the pie with a warmed knife (run under hot water and dried between cuts for clean slices) and enjoy this rich, decadent, but fluffy Butterfinger pie.

Notes

  • Use shelf-stable creamy peanut butter (not natural) to ensure the filling stays smooth and mousse-like.
  • A store-bought graham cracker crust can be used for a quicker no-bake option.
  • If chopping candy bars is tricky, use fun-sized Butterfinger bars for easier handling.
  • To keep clean pie slices, warm your knife under hot water before slicing.
  • This pie keeps well in an airtight container refrigerated for up to 3 days.
  • Pie made with Cool Whip can be frozen for up to 1 month; allow to soften before serving.
  • If using homemade whipped cream in the filling, freezing is not recommended as it may separate.
  • Variations include swapping Butterfingers for Reese’s Cups or Snickers, adding crushed cookies, or drizzling with homemade chocolate ganache or caramel sauce.

Keywords: Butterfinger Pie, Peanut Butter Pie, No-Bake Pie, Graham Cracker Crust, Cool Whip Pie, Easy Dessert, Candy Bar Pie

Find it online: https://topreci.com/butterfinger-pie-recipe/