I had completely forgotten about Butterfinger Pie until my son stumbled across an old photo from one of our camping trips tucked in a dusty scrapbook. We were huddled under the awning of our camper, the rain tapping a steady rhythm on the roof, each of us wrapped in fleece and holding plates piled high with whatever comfort food we could whip up on the little propane stove.
That particular night, we had no firewood left and couldn’t roast anything, so I pulled out a Butterfinger Pie I had prepped at home and stashed in the cooler. The moment I opened the lid, the kids’ faces lit up like I’d just handed them Christmas morning in a pie tin.
My daughter still had braces then, so I’d crushed the Butterfingers finely for her sake. My husband sliced it neatly with his pocketknife—it wasn’t elegant, but it worked. We all ate in silence for a bit, savoring that cold, creamy sweetness while the storm rolled overhead.
Since then, Butterfinger Pie has earned a permanent spot in our family recipe box. It’s become our “rainy day pie,” a reminder of the simple joy in sharing dessert when the world slows down. I still make it for my now-grown kids when they come visit. We may be inside a kitchen instead of a camper, but the taste still pulls us back to that night—damp socks, foggy windows, and all.
Short Description
A no-bake Butterfinger Pie with a creamy, fluffy filling packed with crushed Butterfinger candy, nestled in a buttery graham cracker crust and topped with whipped cream and crunchy candy bits.
Key Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup crushed Butterfinger candy bars (about 3 full-size bars)
For the Topping:
- 1 ½ cups whipped topping
- ½ cup crushed Butterfinger candy bars
- Optional: whole or chopped Butterfinger pieces for garnish
Tools Needed
- 9-inch pie dish
- Mixing bowls
- Electric hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor or rolling pin (for crushing candy and crackers)
Cooking Instructions
Step 1: Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the texture feels like wet sand. Press firmly into the bottom and sides of a 9-inch pie dish. Pop it in the fridge to chill while you prepare the filling.
Step 2: Beat the Cream Cheese
Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy with no lumps—about 2–3 minutes.
Step 3: Add the Condensed Milk
Pour in the sweetened condensed milk and beat again until the mixture turns silky and fully combined.
Step 4: Fold in Whipped Topping and Butterfinger
Gently fold in 1 cup of whipped topping and 1 cup of crushed Butterfinger bars. Use a rubber spatula and take your time to keep the mixture light and fluffy.
Step 5: Assemble the Pie
Spoon the filling into the chilled crust. Spread evenly with a spatula, smoothing out the top.
Step 6: Add the Topping
Spread the remaining whipped topping over the pie. Sprinkle ½ cup of crushed Butterfinger bars across the top. Add larger chunks or mini Butterfinger pieces for a more playful finish.
Step 7: Chill Until Set
Refrigerate the pie for at least 4 hours—or overnight—for best results. It should feel firm to the touch and slice cleanly.
Why You’ll Love This Recipe
No baking required – Perfect for warm days or busy nights
Incredible texture – Creamy filling meets crunchy candy bits
Crowd-pleaser – Great for potlucks, holidays, or casual family desserts
Quick to make – Ready in under 30 minutes (plus chill time)
Flexible flavors – Easy to tweak with other candies or toppings
Mistakes to Avoid & Solutions
Crust falling apart: Be sure your graham cracker crumbs are fully coated with butter. If it’s too dry, add 1 more tablespoon of melted butter.
Filling too soft: Use full-fat cream cheese and whipped topping. Low-fat versions don’t set as well.
Overmixing the whipped topping: Gently fold it in to keep the filling airy. Stirring too hard deflates it.
Crushed candy melting into the filling: Don’t crush Butterfingers too finely or wait too long to fold them in—big bits = more crunch.
Soggy crust: Always chill the crust before adding the filling to help it set and stay crisp.
Serving and Pairing Suggestions
Serve chilled with an extra dollop of whipped cream and a drizzle of chocolate sauce.
Pairs beautifully with iced coffee, milk, or a light dessert wine.
Great for family-style meals, potlucks, or even picnic-style gatherings.
Can be cut into small squares for bite-sized servings at buffets or parties.
Storage and Reheating Tips
Refrigerate: Cover loosely with foil or plastic wrap and store in the fridge for up to 4–5 days.
Freeze: Wrap the whole pie tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: No reheating needed—serve chilled!
Keep crust crisp: Store in a container that doesn’t trap too much moisture to avoid sogginess.
FAQs
1. Can I use a pre-made graham cracker crust?
Yes! It saves time and still holds up well with the creamy filling.
2. What can I use instead of Butterfinger?
Try Heath bars, Reese’s, or Snickers for a fun twist. Each gives a different texture and flavor.
3. Is this pie freezer-friendly?
Absolutely. Just wrap it tightly and let it thaw in the fridge overnight before serving.
4. Can I make this dairy-free?
With a few swaps—dairy-free cream cheese, coconut condensed milk, and whipped topping alternatives—it’s possible, though flavor and texture may vary.
5. How do I crush Butterfinger bars without making a mess?
Place them in a zip-top bag and crush with a rolling pin. It’s quick and cleanup is easy.
Tips & Tricks
Chill your mixing bowl before whipping the filling for a firmer texture.
Let the cream cheese soften fully before beating to avoid lumps.
Add a teaspoon of vanilla extract to the filling for extra depth.
Use parchment paper when pressing in the crust to keep fingers clean and even out the surface.
For a crispier crust, bake it at 350°F for 6–8 minutes, then cool before filling.
Recipe Variations
Peanut Butter Cup Pie:
Swap Butterfinger with chopped Reese’s. Add 2 tablespoons of peanut butter to the filling. Fold in mini peanut butter cups instead of crushed bars.
Mocha Crunch Pie:
Replace Butterfinger with crushed chocolate-covered espresso beans. Add 1 tablespoon of instant coffee granules to the cream cheese for a mocha flavor.
Tropical Candy Pie:
Use crushed coconut candy bars like Almond Joy. Mix in shredded coconut and add toasted coconut on top for texture.
Salted Caramel Twist:
Add a swirl of store-bought salted caramel sauce into the filling before chilling. Top with a sprinkle of flaky sea salt.
Mini Butterfinger Cups:
Make the same recipe in lined muffin tins for individual servings. Chill slightly less—about 2–3 hours—and remove liners before serving.
Final Thoughts
Sometimes, the best dishes aren’t just made in kitchens—they’re built into the moments you didn’t expect to remember so fondly. Butterfinger Pie is more than just crushed candy and cream; it’s a snapshot of laughter in a storm, a quiet evening huddled together, and the magic of pulling joy from a cooler when the firewood runs out.
I still make it with care, fold it into the same crust, and serve it with a quiet grin, knowing the memory it carries is just as sweet as the pie itself.
Butterfinger Pie
Print ThisIngredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup crushed Butterfinger candy bars (about 3 full-size bars)
- For the Topping:
- 1 ½ cups whipped topping
- ½ cup crushed Butterfinger candy bars
- Optional: whole or chopped Butterfinger pieces for garnish
Instructions
Step 1: Make the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press it into a 9-inch pie dish, covering the bottom and sides. Put it in the fridge to chill.
Step 2: Beat the Cream Cheese
In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy.
Step 3: Add the Condensed Milk
Pour in the sweetened condensed milk. Beat again until fully mixed and silky.
Step 4: Fold in Whipped Topping and Butterfinger
Gently fold in 1 cup of whipped topping and 1 cup of crushed Butterfinger using a spatula. Don’t overmix—keep it light.
Step 5: Fill the Pie
Spoon the mixture into the chilled crust. Spread it out evenly.
Step 6: Top the Pie
Spread the rest of the whipped topping on top. Sprinkle with ½ cup crushed Butterfinger. Add extra chunks if you like.
Step 7: Chill
Refrigerate for at least 4 hours or overnight. The pie should be firm and easy to slice.
