Butterfinger Peanut Butter Pie Recipe

Introduction

This Butterfinger Pie with Peanut Butter is a creamy, crunchy dessert that combines the rich flavors of peanut butter and cream cheese with the irresistible crunch of Butterfinger candy bars. It’s perfect for anyone looking for a no-bake treat that’s both easy and indulgent.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (like Cool Whip), thawed
• 4 Butterfinger candy bars (2.1 oz each), crushed (plus extra for topping)

Instructions

1. Step 1: Prepare the crust by mixing graham cracker crumbs and melted butter in a medium bowl until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing the filling.
2. Step 2: In a large bowl, beat peanut butter and softened cream cheese together until smooth, about 2 minutes.
3. Step 3: Add powdered sugar and vanilla extract to the peanut butter mixture. Mix until well combined and creamy, about 1–2 minutes more.
4. Step 4: Gently fold the whipped topping into the peanut butter mixture until just combined, being careful not to overmix.
5. Step 5: Crush 3 Butterfinger bars and fold them into the filling mixture.
6. Step 6: Pour the filling into the prepared crust, smoothing the top with a spatula.
7. Step 7: Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie.
8. Step 8: Refrigerate the pie for at least 4 hours or overnight until set.
9. Step 9: When ready to serve, slice the pie. For clean slices, dip your knife in hot water and wipe it dry between cuts.

Tips & Variations

• Use crunchy peanut butter instead of creamy for extra texture.
• If you don’t have Butterfinger bars, chopped peanut butter cups or toffee bits make a good substitute.
• Allow the pie to chill overnight for the best flavor and texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slices slightly, let them sit at room temperature for 10 minutes, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually improves when made ahead. Chill it overnight to allow the flavors to meld and the texture to set perfectly.

Can I freeze Butterfinger Pie?

Freezing is not recommended as the whipped topping may change texture when thawed. Keep it refrigerated instead for the best results.

Butterfinger Peanut Butter Pie Recipe

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★★★★★

4.8 from 147 reviews

This rich and creamy Butterfinger Pie with Peanut Butter combines a buttery graham cracker crust with a luscious peanut butter and cream cheese filling, folded with whipped topping and crunchy Butterfinger candy pieces. Chilled to perfection, it’s a decadent no-bake dessert perfect for peanut butter lovers and chocolate candy enthusiasts.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted

Filling

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (such as Cool Whip), thawed
• 4 Butterfinger candy bars (2.1 oz each), 3 crushed for filling plus 1 crushed for topping

Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill and set while preparing the filling.
2. Make the filling: In a large bowl, beat together the peanut butter and softened cream cheese using a mixer until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla extract, continuing to mix until well combined and smooth, an additional 1-2 minutes.
3. Fold in whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture, being careful not to overmix to maintain a light and fluffy texture.
4. Add Butterfinger pieces: Crush 3 Butterfinger bars into small pieces and fold them carefully into the peanut butter mixture for added crunch.
5. Assemble the pie: Pour the prepared filling into the chilled graham cracker crust, smoothing the surface evenly with a spatula.
6. Add topping: Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie for garnish and extra texture.
7. Chill: Refrigerate the pie for at least 4 hours or preferably overnight to allow it to fully set and flavors to meld.
8. Serve: When ready, slice the pie and serve. For clean slices, dip your knife in hot water and wipe it dry between cuts to prevent sticking.

Notes

• Ensure the cream cheese is softened to room temperature for smooth mixing.
• Use a 9-inch pie dish for perfect crust coverage and filling proportions.
• Chilling the pie overnight enhances flavor and texture.
• For a lighter sweetness, adjust powdered sugar to taste.
• Butterfinger candy can be substituted with similar peanut butter and chocolate candy bars if desired.

Keywords: Butterfinger pie, peanut butter pie, no-bake pie, creamy peanut butter dessert, graham cracker crust dessert, easy pie recipe