Irresistible Butterfinger Pie Recipe – No-Bake Dessert
A rich and creamy no-bake Butterfinger Pie made with peanut butter, cream cheese, and crunchy candy bars in a chocolate cookie crust—an easy, nostalgic dessert that comes together fast.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
- Add the softened cream cheese and peanut butter to a large mixing bowl and beat with an electric mixer until smooth and fluffy.
- Mix in the vanilla extract, then gradually add the powdered sugar, beating until the filling is silky and lump-free.
- Gently fold in the crushed Butterfinger bars, reserving a small amount for topping.
- Carefully fold in the thawed Cool Whip until fully combined and light.
- Spread the filling evenly into the prepared crust and smooth the top.
- Sprinkle the reserved Butterfinger pieces over the pie.
- Refrigerate for at least 4 hours, or overnight, before slicing and serving.
Notes
Let the cream cheese fully soften to avoid lumps in the filling.
Chilling overnight gives the best texture and clean slices.
You can substitute homemade whipped cream beaten to stiff peaks for Cool Whip.
Store leftovers covered in the refrigerator for up to 5 days.
Freeze individual slices for longer storage and thaw in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
