Why You’ll Love Irresistible Butterfinger Pie Recipe – No-Bake Dessert

I enjoy this recipe because it comes together quickly and still feels impressive. I like how the peanut butter and cream cheese create a silky base while the Butterfinger bars add crunch in every bite. This is the kind of dessert I rely on when I want something fun, nostalgic, and guaranteed to disappear fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (8-ounce) package cream cheese, room temperature
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1 (12.5-ounce) bag fun-sized Butterfinger bars, crushed
1 (8-ounce) container Cool Whip, thawed
1 store-bought Oreo or chocolate graham cracker crust

Directions

I start by adding the room-temperature cream cheese and peanut butter to a large mixing bowl. I beat them together with an electric mixer until the mixture is completely smooth and fluffy.

I add the vanilla extract and gradually mix in the powdered sugar, starting on low speed and increasing as everything blends together. I continue mixing until the filling looks silky with no visible lumps.

I gently fold in the crushed Butterfinger bars, saving a small amount to sprinkle on top later. I then carefully fold in the thawed Cool Whip using a light motion so the filling stays airy.

I spread the filling evenly into the prepared crust and smooth the top. I finish by sprinkling the reserved Butterfinger pieces over the surface, then refrigerate the pie for at least 4 hours before slicing.

Servings and Timing

I usually slice this pie into 8 generous servings. The active preparation time is about 15 minutes, with a minimum chilling time of 4 hours. The total time comes to roughly 4 hours and 15 minutes, and I often let it chill overnight for best results.

Variations

I sometimes add a few tablespoons of cocoa powder to the filling for a chocolate version. When I want a lighter twist, I reduce the powdered sugar slightly and use natural peanut butter. I also like swapping Butterfinger bars with similar candy for a different flavor profile while keeping the same creamy base.

Storage/Reheating

I store this pie covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly and thaw them in the refrigerator before serving. Since this is a no-bake dessert, I never reheat it and always serve it chilled.

FAQs

Can I make this pie ahead of time?

I often make it a day in advance because the texture improves after chilling overnight.

Why does my filling have lumps?

I find this happens when the cream cheese is not fully softened before mixing.

Can I use homemade whipped cream instead of Cool Whip?

I can use whipped cream as long as it is beaten to stiff peaks before folding in.

How finely should I crush the Butterfinger bars?

I like a mix of small crumbs and slightly larger pieces for better texture.

Is this pie very sweet?

I consider it sweet but balanced, and I sometimes reduce the sugar slightly if I want it less sweet.

Can I use chunky peanut butter?

I prefer creamy peanut butter because chunky can interfere with the smooth texture.

Does the crust choice matter?

I enjoy both Oreo and chocolate graham cracker crusts, depending on how chocolate-forward I want the pie.

Can I freeze the entire pie?

I can freeze the whole pie, but I usually slice it first for easier serving later.

How long should it chill before slicing?

I wait at least 4 hours so the pie sets properly and slices cleanly.

Can I add extra toppings?

I sometimes add whipped cream or chocolate drizzle just before serving.

Conclusion

I keep coming back to this Butterfinger Pie because it delivers big flavor with minimal effort. The creamy filling, crunchy candy, and no-bake simplicity make it one of my most reliable desserts for gatherings, celebrations, or anytime I want something sweet without the stress.