Butterfinger Pie combines a buttery graham cracker crust with a silky peanut butter filling, finished with crunchy Butterfinger candy and a chocolatey touch. This decadent no-bake dessert is ideal for holidays, parties, or any time you need a rich, crowd-pleasing treat.
The pie starts with a crisp graham cracker crust that stays wonderfully firm without baking. The filling blends cream cheese and creamy peanut butter into a smooth, slightly sweet base. Folded into that is whipped topping for lightness and crushed Butterfinger bars for unmistakable crunchy chocolate-peanut-butter flavor.
This recipe is simple to assemble and can easily be made ahead, so it’s great for entertaining. The combination of textures — crisp crust, creamy filling, and crunchy candy — makes each bite irresistible.
Over the years, I’ve made many Butterfinger-inspired desserts for my family, from cupcakes and ice cream to homemade candy bites. This Butterfinger Pie remains one of our favorites for its ease and classic flavor.
What’s in this post: Butterfinger Pie Recipe
- Why We Love This
- Ingredients
- Variations and Substitutions
- Step By Step Instructions
- Storage
- Tips and Tricks
- More No Bake Pie Recipes
- Butterfinger Pie Recipe
Why We Love This
- No-bake convenience. No oven required — assemble and chill.
- Buttery graham crust. A crisp, sweet foundation that’s ready from a pre-made crust or homemade crumbs.
- Creamy peanut butter filling. Smooth, rich, and balanced with vanilla and powdered sugar.
- Crunchy Butterfinger topping. Adds texture and chocolate-peanut-butter flavor to every bite.
- Make-ahead friendly. Prepare a day in advance for easy serving at events or holidays.
Ingredients
- Graham cracker crust. Store-bought for speed or homemade if you prefer.
- Cream cheese. Softened to room temperature for a lump-free filling.
- Creamy peanut butter. Skippy, Jif, or any smooth peanut butter works well.
- Powdered sugar. Sifted for a silky texture.
- Fun-size Butterfinger bars. Crushed for mixing and sprinkling on top.
- Whipped topping. Cool Whip or a homemade whipped cream for a light finish.
The full ingredient amounts are listed in the recipe card further down the page.
Variations and Substitutions
- Crust options. Swap the graham base for chocolate cookie or Oreo crust for a richer contrast.
- Whipped topping. Use freshly whipped heavy cream instead of store-bought topping for a fresher flavor.
- Chocolate drizzle. Add warm chocolate sauce or ganache on top for extra decadence.
Step By Step Instructions
Step 1. Beat together softened cream cheese and peanut butter until smooth. Stir in vanilla.
Step 2. Add powdered sugar and mix until creamy, scraping the bowl as needed.
Step 3. Crush Butterfinger bars in a zip-top bag using a rolling pin or mallet; reserve some for the topping.
Step 4. Stir most of the crushed candy into the cream cheese mixture, leaving some for garnish.
Step 5. Gently fold in the whipped topping until evenly combined.
Step 6. Spread the filling into the crust, sprinkle with remaining Butterfinger pieces, and refrigerate until set.
Storage
Refrigerator: Keep the pie covered in an airtight container for up to 5 days.
Freezer: Freeze for up to 1 month wrapped tightly in plastic and foil; thaw overnight in the fridge before serving.
Food safety: Because it contains cream cheese and whipped topping, avoid leaving the pie out at room temperature for long periods.
Tips and Tricks
- Room-temperature cream cheese. Ensures a smooth, lump-free filling.
- Chill thoroughly. Refrigerate at least 2–3 hours (or overnight) so the filling firms up for clean slices.
- Even candy size. Chop Butterfingers into small pieces so the crunch distributes evenly.
- Make ahead. The pie tastes great the next day and is convenient for entertaining.
- Crust swap. Use a chocolate cookie crust for a more indulgent variation.
More No Bake Pie Recipes
- No Bake Oreo Pie
- Easy No Bake Hershey Pie
- Salted Caramel Pie
- Reese’s Peanut Butter Pie
Make this Butterfinger Pie for your next gathering — it’s quick to assemble, stores well, and always gets rave reviews.
Butterfinger Pie
Ingredients
- 1 pre-made Graham Cracker Crust
- 8 ounces Cream Cheese softened
- 1/2 cup Creamy Peanut Butter
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
- 1 bag Fun-Size Butterfinger Bars
- 8 ounces Whipped Topping Cool Whip – thawed
Instructions
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Mix together the cream cheese and peanut butter with a hand held or stand mixer. Then stir in the vanilla extract.
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Mix in the powdered sugar until smooth and creamy.
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Crush the Butterfinger bars by placing them in a zip-top bag and gently beating with a rolling pin or mallet.
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Reserve some of the crushed Butterfingers for the topping and mix the remainder into the cream cheese mixture.
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Gently fold in the whipped topping.
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Spread the mixture into the graham cracker crust and top with the remaining crushed Butterfingers.
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Refrigerate for at least 4 hours or overnight, then slice and serve.