Why You’ll Love Butterfinger Pie Recipe

You’ll love this recipe because it offers indulgence without the stress of baking. It’s quick to put together, features familiar candy bar flavor, and looks impressive when served. The combo of silky filling and crispy candy pieces creates a fun contrast of textures, and the whole thing chills in the fridge so you can prep ahead and relax.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
whipped topping (such as a whipped dessert topping)
powdered sugar
creamy peanut butter
Butterfinger candy bars, crushed (divided use)
pre‑made graham cracker crust
vanilla extract

Directions

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and creamy.
Add in the creamy peanut butter and vanilla extract, then continue mixing until well combined and silky.
Gently fold in the whipped topping with a spatula, taking care not to deflate it. The mixture should look light and fluffy.
Stir in two of the crushed candy bars, reserving one for the topping. Mix just until the candy is evenly distributed throughout the filling.
Spoon the creamy mixture into your pre‑made graham cracker crust. Use a spatula to smooth the top for a tidy finish.
Sprinkle the remaining crushed candy pieces generously over the top, pressing down lightly so they stay put.
Cover the pie and refrigerate for at least 4 hours—or for best results, overnight—to allow the flavors to meld and the filling to set.
Slice and serve cold.

Servings and timing

Servings: 8 slices
Prep time: approximately 15 minutes
Chill time: at least 4 hours (or ideally overnight)
Total time: around 4 hours 15 minutes (or longer if chilling overnight)

Variations

Use a chocolate cookie crust instead of a graham‑cracker crust for a richer chocolatey base.
Substitute another crunchy peanut‑butter candy bar if Butterfinger bars are not available.
For a lighter version, use reduced‑fat cream cheese and whipped topping.
Add a drizzle of melted peanut butter or chocolate over the top before serving for extra flair.
Mix some chopped nuts (e.g., peanuts or pecans) into the filling for added texture and flavor contrast.

Storage/Reheating

Store the pie covered in the refrigerator. It will stay fresh for up to 4 days. This is a chilled dessert—do not reheat. If you’d like to freeze it, do so before adding the final candy topping: wrap well and freeze for up to one month. Thaw overnight in the fridge, then sprinkle the crushed candy topping just before slicing and serving.

FAQs

What if I don’t have a pre‑made crust?

You can make your own graham‑cracker crust by combining crushed graham crackers with melted butter and pressing into the pie pan, then chill until firm.

Can I use homemade whipped cream instead of store‑bought whipped topping?

Yes, absolutely! Whip about 1 cup of heavy cream with a bit of sugar until soft peaks form, then fold it into the filling in place of the whipped topping.

How should I crush the candy bars for best results?

Place the candy bars in a zip‑top bag, seal it, and lightly tap with a rolling pin or use the bottom of a heavy glass. Aim for a mix of larger chunks (for crunch) and finer bits (for flavor).

Is this pie gluten‑free?

It can be made gluten‑free by selecting a gluten‑free pie crust (or making one), verifying the whipped topping is gluten‑free, and checking that the candy bars don’t contain gluten-containing ingredients.

Can I make this ahead?

Yes, the pie actually tastes better after chilling overnight. Consider adding the candy topping just before serving so it retains its crunch.

Can I substitute the peanut butter flavor?

If you have nut‑allergies or prefer a different nut flavor, you could try almond butter or sunflower‑seed butter, but the taste will change significantly and may affect texture.

Will the filling hold up if left out for a long time?

No — because this is a chilled, no‑bake pie, it should be kept refrigerated and not left out for more than two hours at room temperature for food‑safety and texture reasons.

Can I freeze individual slices instead of the entire pie?

Yes — you can wrap slices individually in plastic wrap and foil, freeze for up to a month. Thaw in the fridge before serving, then add fresh crushed candy topping if desired.

What is the best way to serve this pie?

Serve it cold, straight from the refrigerator. For extra presentation, pair with a scoop of vanilla ice cream or fresh berries. You can also add a drizzle of peanut butter or chocolate.

Will the whipped topping fold in easily?

Yes, but you must gently fold it in so as not to deflate it — that’s what keeps the filling light and airy. Use a spatula and a slow hand, mixing until just combined.

Conclusion

This Butterfinger Pie offers a delightfully easy dessert option that delivers on both texture and flavor — creamy filling, crunchy candy bits, and zero baking required. It’s perfect for gatherings, last‑minute treats, or anytime you want to indulge without turning on the oven. With a little chilling time, you’ll be treated to slices of pure enjoyment, and it might just become your go‑to dessert for parties and family nights alike.