Butterfinger Pie
Butterfinger Pie is a cool, creamy no bake dessert that tastes like a candy bar in pie form. A chocolate Oreo crust holds a rich filling made with cream cheese, creamy peanut butter, powdered sugar, and a full bag of crushed Butterfinger candy bars, all lightened with whipped topping.
It is easy to throw together, it needs no oven, and it is one of the best ways to use up leftover candy.
The crust is a store bought chocolate Oreo crust or a chocolate graham cracker crust, so there is no dough to roll and no baking to time.
The filling comes together in one bowl with an electric mixer, and the candy does most of the heavy lifting on flavor.
Because the fun size bars crush easily into small pieces, that peanut butter crunch spreads through every layer instead of landing in one spot.
I started making this pie for summer cookouts, the kind where the oven stays off and the dessert table needs something cold. It has since become the pie I bring to potlucks, birthday parties, and holiday dinners, and it never comes home with leftovers. Someone always asks for the recipe before the plates are cleared.
One thing worth saying up front: this pie is ultra rich, creamy, and sweet. It is not the place for a giant wedge. Small slices are the way to go, and a thin slice still delivers the full candy bar experience. Cutting the pie into 8 servings keeps each piece generous but manageable.
It is also a smart way to clean out the candy drawer after Halloween or Easter. A 12.5 ounce bag of fun size Butterfinger bars goes into the filling, with 2 bars held back to sprinkle over the top. Prep takes about 15 minutes, and then the refrigerator does the rest of the work.
What makes it work is the balance of textures. The filling stays cool and creamy straight from the refrigerator, the crushed candy adds a soft peanut butter crunch, and the chocolate crust keeps every slice neat enough to plate. It looks like you spent an afternoon on it, even though you spent closer to 15 minutes.
Why this pie earns a permanent spot in the rotation:
- No oven, no bake time, and no hot kitchen in the middle of summer.
- One bowl for the filling and a store bought crust.
- Pantry friendly ingredients you can keep on hand.
- Makes 8 servings from a single pie.
- Turns leftover candy bars into a dessert people remember.
It is a good fit for any occasion where you want something cold and impressive without turning on the oven. Graduation parties, baby showers, holiday dinners, and backyard cookouts all work. It also travels well in a cooler, which is why it shows up at so many of my family gatherings.
Take small slices. This pie is very rich, and a thin slice gives you the full candy bar effect without overwhelming anyone at the table.
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Type Of Peanut Butter To Use
For the best results, use a no stir creamy peanut butter, the kind you do not have to mix before measuring, such as Jif or Skippy. That style blends smoothly with the cream cheese and keeps the filling thick and even.
The recipe has not been tested with natural peanut butter, so swapping it in may give you a looser or greasier filling than the pie is meant to have.
The filling calls for 1/2 cup of creamy peanut butter, and it is one of the defining flavors of the whole pie, so it is worth using a brand you already trust. Regular creamy peanut butter from the grocery shelf is the safe choice here.
Skip anything that separates in the jar and needs a long stir, at least for this recipe.
How To Make Butterfinger Pie
This is a stir and chill dessert, so the whole process is short. You beat the base, beat in the sugar, fold in the candy and the whipped topping, spread the filling into the crust, and let the refrigerator finish the job. Here is how it goes, step by step.
Ingredients
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 (12.5 ounce) bag fun size Butterfinger bars, crushed, with 2 bars reserved for the top
- 1 (8 ounce) container Cool Whip, thawed
- 1 store bought Oreo or chocolate graham cracker crust
You will also want a hand held electric mixer or a stand mixer. This recipe makes 8 servings.
Step By Step Instructions
- Beat the base. Place the cream cheese and the peanut butter in a large mixing bowl. Add the vanilla and beat with an electric mixer until the mixture is smooth.
- Beat in the sugar. Add the powdered sugar and beat until smooth again.
- Fold in the crushed candy. Fold the crushed Butterfingers into the filling with a spatula.
- Fold in the Cool Whip. Fold in the thawed Cool Whip until it is evenly combined.
- Fill the crust. Spread the filling into the crust and smooth the top with the back of a spoon. Sprinkle the 2 reserved crushed bars over the top.
- Chill. Refrigerate for at least 4 hours before serving.
A quick look at the numbers:
| Detail | Value |
|---|---|
| Prep time | 15 minutes |
| Chill time | At least 4 hours |
| Servings | 8 |
| Method | No cook |
| Equipment | Hand held electric mixer |
Two details make the biggest difference. First, the cream cheese needs to be at room temperature, otherwise it will stay lumpy no matter how long you beat it.
Second, use a spatula and a light hand when folding in the crushed candy and the whipped topping. Folding keeps the filling airy and stops the candy pieces from breaking down into the base.
Crushing the bars is the easiest part of the job. Fun size Butterfinger bars break apart quickly, so a few presses with the bottom of a glass or a short pulse in a food processor is all it takes. Just remember to set aside 2 bars before you start crushing, since those go on top at the end.
Work in the order listed and the filling will come out smooth every time. Beating the cream cheese, peanut butter, and vanilla first gives you a creamy base with no lumps. The powdered sugar goes in next so it can dissolve into that base.
Only then do the crushed candy and the Cool Whip get folded in, which keeps their texture intact.
Tips For Success
- Use a hand held electric mixer or an electric stand mixer. Mixing by hand will not get the cream cheese and peanut butter as smooth.
- If you prefer, 3 cups of homemade whipped cream can be substituted for the Cool Whip.
- Let the cream cheese sit out until it is truly at room temperature before you start.
- Serve small slices. The pie is very rich, and thin slices get better reviews than big ones.
- Crush the candy fairly fine so the flavor spreads through every bite.
- Keep the pie cold until the moment you serve it.
When you are ready to serve, cut clean slices with a sharp knife that has been wiped between cuts. The filling is soft, so a warm blade drags through it. A quick wipe keeps the slices looking as good as they taste.
“A huge hit for Thanksgiving.” That is how one reader, Kita, summed up this pie, and it matches what I hear every time I bring it to a holiday table.
Storage
Cover the pie with plastic wrap and keep it in the refrigerator. It stays good for up to 5 days. Because the filling is built on cream cheese and whipped topping, it should stay chilled the whole time.
If you are making it ahead, the refrigerator time counts toward the 4 hours of chilling the pie needs before the first slice.
For the cleanest result, press the plastic wrap gently against the surface of the filling or place it over the crust edge so the topping does not dry out. If you need to transport the pie, set it in a cooler with ice packs and keep it level.
Nutrition
Nutrition information is for one serving of 8 and is automatically calculated, so treat it as an approximation.
| Nutrient | Per Serving |
|---|---|
| Calories | 657 |
| Carbohydrates | 81g |
| Protein | 10g |
| Fat | 35g |
| Saturated fat | 16g |
| Fiber | 2g |
| Sugar | 58g |
| Sodium | 389mg |
| Cholesterol | 29mg |
FAQs
How do you make Butterfinger pie?
Beat room temperature cream cheese, creamy peanut butter, and vanilla extract until smooth, then beat in powdered sugar. Fold in crushed fun-sized Butterfinger bars and thawed Cool Whip, spread the filling into an Oreo or chocolate graham cracker crust, and sprinkle reserved crushed Butterfingers on top. Refrigerate for at least 4 hours before serving.
Can you freeze Butterfinger pie?
Yes, Butterfinger pie freezes well for longer storage. Wrap the pie tightly in plastic wrap and then aluminum foil and freeze for up to three months. To serve, thaw the pie overnight in the refrigerator.
What peanut butter is best for Butterfinger pie?
A no-stir creamy peanut butter like Jif or Skippy is best for Butterfinger pie. These processed peanut butters contain stabilizers that blend smoothly with the cream cheese, while natural peanut butters can make the filling oily or grainy and have not been tested in this recipe.
How long does Butterfinger pie need to chill?
Butterfinger pie needs to chill in the refrigerator for at least 4 hours before serving. For the best texture and flavor, you can chill it overnight, which allows the filling to firm up and the crust to soften slightly for cleaner slices.
Butterfinger Pie
Butterfinger Pie Butterfinger Pie is a cool, creamy no bake dessert that tastes like a candy bar in pie form. A chocolate Oreo crust holds a rich filling made with cream cheese, creamy peanut butter, powdered sugar, and a full bag of crushed Butterfinger candy bars, all lightened with whipped topping.
- Total Time: 15 min
- Yield: 8 1x
Ingredients
1 package cream cheese, room temperature
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1 bag fun-sized butterfinger bars, crushed (reserve 2 bars to sprinkle on top)
1 container Cool Whip, thawed
1 store-bought oreo or chocolate graham cracker crust
Instructions
1-Place cream cheese and peanut butter in: Place cream cheese and peanut butter in a large mixing bowl. Add vanilla and beat with an electric mixer until smooth.
2-Beat in powdered sugar until smooth: Beat in powdered sugar until smooth.
3-Fold in crushed butterfingers: Fold in crushed butterfingers.
4-Fold in Cool Whip: Fold in Cool Whip.
5-Spread filling in crust: Spread filling in crust. Sprinkle reserved butterfingers on top.
6-Refrigerate at least 4 hours before serving: Refrigerate at least 4 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 0 min
- Method: no_cook
Nutrition
- Calories: 657kcal
- Sugar: 58g
- Sodium: 389mg
- Fat: 35g
- Saturated Fat: 16g
- Carbohydrates: 81g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 29mg
