One Saturday morning, my neighbor’s teenager, Ava, knocked on my door asking if she could help bake something for her mom’s birthday. We rummaged through the pantry and found Pillsbury cinnamon rolls, maple syrup, and bacon—one of those morning inspirations that feel both nostalgic and new.
We decided to create Maple Bacon Cinnamon Rolls, but during the bake, amid giggles over sticky fingers and shared stories—I remembered a different treat from my teaching days: my students’ favorite fundraiser dessert was always a pie featuring Butterfinger candy bars.
That memory sparked this pie. I swapped the labor-intensive crusts for a ready-made graham cracker shell, and layered in whipped topping, peanut butter, and generous crushed Butterfinger bars. It felt like combining two cherished traditions: community bake sales and spontaneous kitchen adventures.
When Ava’s mom blew out her candles, one of those pies sat on the table, grazing the laughter and warm kitchen air. The first slice was met with gasps—lightly sweet, peanut-pacha, and that unmistakable Butterfinger crunch.
Remaking this pie in my kitchen now brings back those Saturdays: the mix of youthful energy with old-school comfort. It’s creamy yet crunchy, sweet but never heavy. This Butterfinger Pie feels like a story told through flavor—one that I’m always happy to share.
Short Description
A creamy, no-bake pie blending cream cheese, peanut butter, whipped topping, and crushed Butterfinger candy bars in a graham cracker crust—rich, crunchy, and delightfully indulgent.
Key Ingredients
- 8 oz cream cheese, softened
- 8 oz whipped topping, thawed
- 1 cup powdered sugar
- ½ cup creamy peanut butter
- 3 Butterfinger candy bars, crushed (about 1¾ cups total)
- 1 pre-made 9‑inch graham cracker crust
- ½ tsp vanilla extract
Tools Needed
- Mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Knife or rolling pin (for crushing candy)
Cooking Instructions
Step 1: Beat the Base
In a medium bowl, beat softened cream cheese until smooth, about 1 minute on medium speed.
Step 2: Sweeten the Mix
Add 1 cup powdered sugar and ½ cup peanut butter. Beat until creamy and well combined.
Step 3: Add Vanilla
Stir in ½ tsp vanilla extract for subtle flavor depth.
Step 4: Fold in Topping
Gently fold in 8 oz whipped topping, ensuring the mixture is smooth and slightly fluffy.
Step 5: Mix in Butterfinger
Reserve ½ cup crushed Butterfinger for garnish. Fold the rest into the filling until evenly distributed.
Step 6: Fill the Crust
Spoon the mixture into the graham cracker crust. Smooth the top with a spatula.
Step 7: Garnish & Chill
Sprinkle reserved crushed Butterfinger on top. Cover and refrigerate for at least 2 hours or overnight to set.
Step 8: Serve
Slice chilled pie and serve immediately. Watch the smiles form at first crunchy bite!
Why You’ll Love This Recipe
Flavor Explosion: Creamy peanut butter meets sweet, airy filling and crunchy Butterfinger.
Super Simple: No baking needed, just mix, fill, and chill.
Party-Ready: Makes a show-stopping dessert with minimal effort.
Make-Ahead Friendly: Prep today, serve tomorrow, stress-free entertaining.
Kid-Approved: Always a hit at bake sales, potlucks, or family dinners.
Mistakes to Avoid & Solutions
Lumpy filling?
Solution: Beat cream cheese until completely smooth before adding sugar.
Candy sinking?
Solution: Gently fold in Butterfinger, not stirring vigorously, so pieces stay suspended.
Soggy crust?
Solution: Chill pie fully before slicing to allow filling to set.
Too sweet?
Solution: Use creamy peanut butter with no added sugar or reduce powdered sugar to ¾ cup.
Serving and Pairing Suggestions
Serve chilled with a tall glass of cold milk or coffee.
Garnish with fresh berries or a light fruit compote to balance sweetness.
Ideal for family-style dessert tables or individual slices with decorative plates.
Storage and Reheating Tips
Store: Keep covered in fridge up to 4 days; topping may soften—refresh with chilled overnight.
Freeze: Wrap pie (untopped) securely and freeze up to 2 months. Thaw overnight.
Revive texture: Let thaw slightly and lightly re-chill before serving.
FAQs
1. Can I use crunchy peanut butter?
Yes, adds extra texture, but expect a chunkier filling.
2. Is whipped topping necessary?
It keeps the filling light; use stabilized whipped cream as an alternative.
3. Can I make it nut-free?
Substitute sunflower seed butter for peanut butter.
4. What if I can’t find graham crust?
Use a premade cookie crust—digestive or vanilla wafers work well.
5. Can I double the recipe?
Yes, use a 10-inch deep dish pie plate and increase ingredients by 50%.
Tips & Tricks
Let candy bars sit in fridge before crushing—they break into cleaner pieces.
Warm the peanut butter slightly for easier mixing.
Clean the bowl edges with a spatula to avoid lumps.
Garnish just before serving to keep top crunchy.
Use a serrated knife for clean slices.
Recipe Variations
1. Chocolate-Butterfinger Pie
Fold in ½ cup mini chocolate chips and drizzle melted chocolate on top.
2. Salted Caramel Crunch
Add ¼ cup caramel sauce to filling and sprinkle with sea salt before serving.
3. Almond Butter Version
Swap peanut butter with almond butter; top with crushed almonds for crunch.
4. Layered Pie
Silken tofu whipped with a bit of sugar can replace half the whipped topping for a slightly lighter texture.
Final Thoughts
I delivered a slice of Butterfinger Pie to Ava—now in college—on her first finals week. She called half an hour later, still talking through her exam stress but with excitement in her voice. That warmth, the familiar crunch, and sweet aftertaste helped soothe her nerves.
That’s why I keep baking this pie, it reaches beyond taste, carrying love and comfort through each bite. To me, that makes it not just good dessert, but a piece of home.
No-Bake Butterfinger Pie
Print ThisIngredients
- 8 oz cream cheese, softened
- 8 oz whipped topping, thawed
- 1 cup powdered sugar
- ½ cup creamy peanut butter
- 3 Butterfinger candy bars, crushed (about 1¾ cups total)
- 1 pre-made 9‑inch graham cracker crust
- ½ tsp vanilla extract
Instructions
Step 1: Beat Cream Cheese
In a bowl, beat softened cream cheese until smooth—about 1 minute.
Step 2: Add Sugar & Peanut Butter
Mix in 1 cup powdered sugar and ½ cup peanut butter until creamy.
Step 3: Stir in Vanilla
Add ½ teaspoon vanilla and mix well.
Step 4: Fold in Whipped Topping
Gently fold in 8 oz whipped topping until smooth and fluffy.
Step 5: Add Crushed Butterfinger
Stir in crushed Butterfinger, saving ½ cup for the topping.
Step 6: Fill the Crust
Spread the mixture evenly into a graham cracker crust.
Step 7: Top & Chill
Sprinkle with reserved Butterfinger, cover, and chill for 2 hours or overnight.
Step 8: Slice & Serve
Serve cold and enjoy the creamy crunch in every bite.
