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Butterfinger Pie

A luscious no-bake pie that combines creamy peanut butter filling with crunchy Butterfinger candy, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Adds a rich, creamy base.
  • 8 oz whipped topping (like Cool Whip) Provides that airy, light texture.
  • 1 cup powdered sugar Sweetens the filling for that irresistible taste.
  • 1/2 cup creamy peanut butter Brings in the nutty goodness that pairs perfectly with the candy.
  • 3 pieces Butterfinger candy bars, crushed (divided) Offers delightful chunks of crunchy chocolate and peanut butter joy.
  • 1 pre-made crust graham cracker crust The perfect vessel for all those creamy and crunchy layers.
  • 1/2 teaspoon vanilla extract A dash of vanilla elevates the flavors beautifully.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  2. Add in the creamy peanut butter and vanilla extract, mixing until well combined.
  3. Gently fold in the whipped topping with a spatula, being careful not to deflate it.
  4. Stir in two of the crushed Butterfinger candy bars, reserving the third for topping.
  5. Spoon the creamy mixture into your pre-made graham cracker crust and smooth the top with a spatula.
  6. Sprinkle the remaining crushed Butterfinger pieces over the top and press down lightly.
  7. Cover the pie and refrigerate for at least 4 hours, or preferably overnight.
  8. Slice, serve cold, and enjoy your creamy, crunchy treat!

Notes

For healthier alternatives, consider using sugar-free powdered sugar or dairy-free substitutes. The pie can last up to 4 days in the refrigerator, or can be frozen for about a month.