Description

This delicious Butterfinger Pie with Peanut Butter is a no-bake dessert featuring a crunchy graham cracker crust, creamy peanut butter and cream cheese filling, and plenty of crushed Butterfinger candy bars folded throughout and sprinkled on top. It’s a perfect treat that requires minimal effort and just a few simple ingredients, ideal for peanut butter lovers looking for a rich, sweet pie to chill and serve.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted

Filling

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping (like Cool Whip, thawed)
3 Butterfinger candy bars (2.1 oz each), crushed

Topping

1 Butterfinger candy bar (2.1 oz), crushed

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place it in the refrigerator to chill while preparing the filling.
Make the filling: In a large bowl, beat together the peanut butter and softened cream cheese until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, continuing to mix until everything is well incorporated and smooth, about 1 to 2 minutes more.
Fold in whipped topping: Gently fold the whipped topping into the peanut butter and cream cheese mixture until just combined, being careful not to overmix to keep it light and fluffy.
Add Butterfinger pieces: Crush 3 Butterfinger bars and carefully fold them into the creamy peanut butter mixture evenly.
Assemble the pie: Pour the filling mixture into the prepared crust and smooth the top with a spatula to create an even surface.
Add topping: Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie for extra crunch and flavor.
Chill: Refrigerate the assembled pie for at least 4 hours or overnight to allow it to fully set and develop flavors.
Serve: When ready to serve, slice the pie using a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Enjoy your delicious Butterfinger peanut butter pie!

Notes

For best results, let the pie chill overnight to fully set.
If you prefer a crunchier crust, you can bake the crust for 5-7 minutes at 350°F before adding the filling (optional).
Use creamy peanut butter for the smoothest texture.
Store any leftovers covered in the refrigerator for up to 3 days.
For a nut-free variation, substitute peanut butter with sunflower seed butter and omit the Butterfinger bars as they contain peanuts.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American