Description
This No-Bake Butterfinger Pie combines a rich, creamy peanut butter and cream cheese filling with crunchy Butterfinger candy pieces, fluffy whipped topping, and a buttery graham cracker crust. With just five ingredients and 10 minutes of preparation, it’s an irresistible make-ahead dessert for any occasion.
Ingredients
8 ounces cream cheese, softened to room temperature
¾ cup creamy peanut butter
10.2 ounces fun-size Butterfinger candy bars, unwrapped and chopped
12 ounces whipped topping, divided
1 pre-made graham cracker pie crust
Instructions
- Place the softened cream cheese and creamy peanut butter in a large mixing bowl. Beat with an electric hand mixer until completely smooth, creamy, and free of lumps.
- Using a spatula, gently fold in half of the whipped topping (approximately 6 ounces) until evenly combined. Avoid overmixing to keep the filling light and fluffy.
- Stir half of the chopped Butterfinger candy pieces into the peanut butter filling, distributing them evenly. Reserve the remaining candy pieces for the topping.
- Spoon the prepared peanut butter filling into the pre-made graham cracker pie crust. Spread evenly with a spatula, making sure the filling reaches the edges, and smooth the surface.
- Spread the remaining 6 ounces of whipped topping evenly over the peanut butter filling. Create decorative swirls with a spatula if desired.
- Sprinkle the reserved chopped Butterfinger candy pieces evenly over the whipped topping.
- Refrigerate the assembled pie for at least 2 hours, or preferably overnight, until the filling is firm enough to slice.
- Slice the chilled pie into 8 servings using a sharp knife, wiping the blade between cuts for clean slices. Serve cold and enjoy.
Notes
Softened cream cheese: Allow the cream cheese to reach room temperature before mixing to prevent lumps and create a smooth filling.
Peanut butter: Regular creamy peanut butter provides the smoothest texture. Crunchy peanut butter can be substituted for additional crunch.
Chocolate crust variation: Replace the graham cracker crust with a pre-made chocolate cookie or Oreo crust for a richer chocolate flavor.
Extra chocolate: Drizzle chocolate syrup or melted chocolate over the whipped topping before adding the candy pieces.
Mini pies: Divide the filling among individual mini graham cracker crusts or dessert cups for convenient party servings.
Extra peanut butter flavor: Drizzle a little warmed peanut butter over the finished pie before serving.
Homemade whipped cream: Substitute stabilized homemade whipped cream, whipped to firm peaks, for the prepared whipped topping.
Make ahead: Prepare the pie the night before serving and refrigerate overnight for a firmer filling and easier slicing.
Keep the candy crunchy: For the crunchiest topping, add the reserved chopped Butterfinger pieces just before serving.
Refrigerator storage: Cover leftover pie with plastic wrap or store in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3 to 4 days.
Freezer storage: Freeze the pie until firm, then wrap securely in plastic wrap and aluminum foil. Freeze for up to 1 to 2 months for the best quality.
Thawing: Transfer frozen pie to the refrigerator and thaw gradually before serving, or enjoy slightly frozen for an ice-cream-like texture.
Serving tip: Use a sharp knife and wipe it clean between slices for a neat presentation.
No reheating required: Always serve this no-bake dessert chilled or slightly frozen.
Nutrition information is estimated per slice and may vary depending on the brands and ingredients used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 560 kcal
- Sugar: 35 g
- Sodium: 340 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg
