Butterfinger Pie

Name: No-Bake Butterfinger Pie
Prep time: 10 min
Total time: 130 min
Ingredients: 8 ounces package cream cheese (softened to room temperature); ¾ cup creamy peanut butter; 10.2 ounces bag of fun size Butterfingers (unwrapped and chopped); 12 ounces whipped topping (divided); 1 pre-made graham cracker pie crust

Butterfinger Pie has a graham cracker crust, a creamy peanut butter filling, and crushed Butterfinger candy bars folded inside and sprinkled on top.

Jump to Recipe

Butterfinger Pie is filled with a creamy peanut butter mixture, covered with Cool Whip, and topped with crushed Butterfinger candy. Prepare your no-bake pie in 10 minutes and chill for a cool party dessert!

No Bake Butterfinger Pie

Our easy Butterfinger Pie recipe features a crunchy graham cracker crust piled high with smooth peanut butter filling studded with candy pieces, blanketed in whipped topping, and covered with more Butterfingers.

The no-bake Butterfinger cheesecake filling comes together in a flash – simply mix peanut butter, cream cheese, and whipped topping, then fold in your chopped chocolate-coated peanut butter candy.

Because Butterfingers are so easy to crush, they’re just begging to be folded into the filling and used to decorate this dessert; the flavor is diffused throughout the entire dessert so that every bite boasts the classic candy bar taste.

I love the convenience of a peanut butter Butterfinger pie with graham cracker crust because there’s nothing to bake and the crust is already cooked! But if you’re craving a chocolate pie crust, use a premade Oreo crust instead.

Why We Love No Bake Butterfinger Pie Recipes

Quick and easy to make in minutes.
Uses only 5 simple ingredients.
Contains chopped Butterfingers in both the filling and the topping.
Filled with the same flavors as the classic candy but constructed as a no-bake Butterfinger pie.
Crunchy, creamy, chocolatey, and peanut-buttery in every bite.
Perfect sweet treat for parties, potlucks, and warm weather gatherings.

Butterfinger Pie Ingredients

Cream cheese
Creamy peanut butter
Fun size Butterfinger candy bars
Whipped topping, Cool Whip, or a homemade whipped cream
Pre-made graham cracker pie crust

Substitutions and Additions

Create Your Crust: Feel free to substitute the pre-made pie crust with your favorite homemade graham cracker crust recipe or Oreo cookie crust recipe.
Go Gluten Free: It is so easy to make this no bake pie gluten free by using gluten free graham crackers, chocolate cookies, or sandwich cookies to create the crust. All of the other ingredients in this recipe are naturally gluten free, including the Butterfingers!
Tasty Toppings: In addition to sprinkling your pie with chopped Butterfingers, you can use chopped peanuts, peanut butter chips, graham cracker crumbs, or fudge sauce as garnishes.

Recommended Tools

Mixing bowl
Electric or hand mixer
Spatula or frosting knife

How to Make Butterfinger Pie

Make The Peanut Butter Mixture: Beat the cream cheese and peanut butter together until smooth. Fold in whipped topping and chopped Butterfingers.
Assemble: Pour the filling into the prepared pie crust, spread on the whipped topping to cover, and sprinkle the chopped Butterfingers over the top.
Chill: Refrigerate for 2-4 hours, or overnight before serving to firm up.
Serve: Slice, serve, and enjoy!

Tips For Making The Perfect Butterfinger Pie

This recipe does not use natural peanut butter; it is too oily and can separate. A commercial-brand creamy peanut butter will blend more smoothly and is ideal for achieving a mousse-like pie filling. I think Jif or Skippy works great!
Be sure to use softened, room temperature cream cheese. This will help ensure no cream cheese lumps in the filling mixture.

How to Store Butterfinger Pie

To Store: Store leftover pie in an airtight container in the refrigerator for up to 2-3 days.
To Freeze: You can wrap and freeze your pie for 2-3 months.

More Easy Pie Recipes

Best Pecan Pie Recipe

Reese’s Peanut Butter Cup Pie

Kool-Aid Pie Recipe

Lemonade Pie

Frequently Asked Questions

How should I freeze my pie?

To freeze your Butterfinger pie, prepare it according to the recipe instructions. After it sets completely in the fridge, wrap the pie in both plastic wrap and aluminum foil and then place it in a freezer-safe bag. You can freeze it for up to 2-3 months. To defrost the frozen pie, leave it in the refrigerator for 8 hours or overnight to fully thaw.

Can I make my own whipped cream for this recipe?

Yes, making a homemade whipped topping with heavy cream and powdered sugar is easy. Whip the whipping cream until stiff peaks form, then add the powdered sugar and whip again until combined. See our delicious recipe for Homemade Whipped Cream.

cutting a triangle piece of butterfinger pie

Other Delicious Peanut Butter Recipes

5 from 1 vote

No-Bake Butterfinger Pie

Author — Jennifer Fishkind

Serves —

Butterfinger Pie has a graham cracker crust, a creamy peanut butter filling, and crushed Butterfinger candy bars folded inside and sprinkled on top.

Print Rate PinSave

Prep Time 10

Cook Time 0

Chill Time 2

Total Time 2 10

Ingredients

▢ 8 ounces package cream cheese softened to room temperature
▢ ¾ cup creamy peanut butter
▢ 10.2 ounces bag of fun size Butterfingers unwrapped and chopped
▢ 12 ounces whipped topping divided
▢ 1 pre-made graham cracker pie crust

Instructions

In a large bowl with an electric or hand mixer, beat together the cream cheese and peanut butter until smooth.
Gently fold in half of the whipped topping until just combined.
Stir in half of the chopped Butterfingers into the peanut butter mixture.
Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife.
Spread the leftover whipped topping across the top of the pie filling.
Sprinkle the remaining chopped Butterfingers over the top of the pie to garnish.
Refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve, enjoy!

Jenn’s Notes

Storage:

To Store: Store leftover pie in an airtight container in the refrigerator for up to 2-3 days.
To Freeze: You can wrap and freeze your pie for up to 2-3 months.

Tips:

Do not use natural peanut butter in this recipe–it is too oily and can separate. A commercial brand creamy peanut butter will blend more smoothly and is ideal for achieving a mousse-like pie filling. I think Jif or Skippy works great!
Be sure to use softened, room temperature cream cheese. This will help ensure that there are no cream cheese lumps in the filling mixture.

Nutrition Info