Butterfinger pie is a rich, no-bake dessert built around the crunchy, peanut-buttery flavor of Butterfinger candy bars. It’s creamy, sweet, and super easy to make—perfect when you want something indulgent without turning on the oven.
What it’s like
- Texture: Smooth, fluffy filling with crunchy candy bits
- Flavor: Peanut butter + chocolate + creamy vanilla
- Effort level: Very easy (mostly mixing and chilling)
Typical ingredients
- Crushed Butterfinger bars
- Cream cheese
- Whipped topping (like Cool Whip) or whipped cream
- Peanut butter
- Powdered sugar
- Graham cracker or Oreo crust
Simple no-bake recipe
1. Make the filling
- Beat cream cheese until smooth
- Mix in peanut butter and powdered sugar
- Fold in whipped topping
- Stir in most of the crushed Butterfinger (save some for topping)
2. Assemble
- Spoon the filling into a prepared crust
- Smooth the top
3. Chill
- Refrigerate for at least 4 hours (overnight is best)
4. Finish
- Sprinkle remaining crushed Butterfinger on top
- Optional: drizzle chocolate or caramel sauce
Variations
- Chocolate version: Use an Oreo crust + chocolate drizzle
- Frozen pie: Freeze it for an ice-cream-like texture
- Extra peanut buttery: Add more peanut butter or chopped peanuts
Tips
- Let it chill fully so it sets cleanly
- Don’t overmix after adding whipped topping—keep it airy
- Crush the candy unevenly for better texture (some fine, some chunky)
If you want, I can give you a homemade “from scratch” version (including a DIY crust and whipped cream) or a lighter version with less sugar.
