Butterfinger Pie is a dreamy, no-bake confection that brings all the nostalgic joy of the classic American candy bar to your table in a creamy, crunchy, downright addictive slice.
Built on a crisp cookie crust, filled with whipped layers of peanut butter and cream cheese flecked with Butterfinger’s signature toffee crisp, and finished with a mountain of whipped cream and crushed candy, every bite delivers the irresistible sweet-salty, chocolatey, peanut-buttery flavor that keeps people coming back for seconds. The best part? It’s quick, easy, make-ahead, and deliciously impossible to resist.
Why You’ll Love It
This pie is a total crowd-pleaser—fuss-free, freezer-friendly, and perfect for summer parties, birthday celebrations, Thanksgiving feasts, and late-night sweet tooth cravings. There’s no need to turn on the oven or tackle fussy pastry: the crumb crust is a breeze, and the filling comes together in a single bowl.
Each forkful offers creamy, fluffy tang that plays against Butterfinger’s signature crunch; it’s rich yet balanced, decadent without being heavy, and showy without any stress. Customize it for holidays, dress it up for gatherings, or enjoy it straight from the pan when you need that instant comfort.
Key Ingredients
For the crust:
- 2 cups chocolate graham cracker crumbs or Oreos (about 18 Oreos, crushed)
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for extra crunch, optional)
- Pinch of salt
For the filling:
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping (Cool Whip) or 1 cup heavy cream, whipped to stiff peaks
- 1 1/2 cups chopped Butterfinger bars (about 5 regular bars or 10 fun-size), plus more for garnish
- Pinch of salt
For topping:
- Extra whipped topping or freshly whipped cream
- More chopped Butterfinger candy
- Chocolate or caramel drizzle (optional)
Preparation
Start by making the crust: combine cookie crumbs, melted butter, sugar, and a pinch of salt in a medium bowl until the mixture is the texture of wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish or springform pan. Chill for at least 30 minutes to set—longer if you’d like a sturdier crust.
For the filling, beat cream cheese and peanut butter together until smooth and creamy. Add powdered sugar, vanilla, and a pinch of salt, beating until well combined and fluffy. Gently fold in whipped topping (or freshly whipped cream) until light. Stir in most of the chopped Butterfinger—the more chunks, the better!
Spoon the filling into the chilled crust, smoothing the top. Spread or pipe more whipped topping over the top, then shower with chopped Butterfinger bars for crunch and visual appeal. Drizzle with chocolate or caramel for extra flair if desired.
Chill at least 3–4 hours to firm, or freeze if you prefer an icebox pie experience. Slice with a hot knife, wiping between cuts for beautiful wedges. Serve cold and savor every bite!
Technique, Tips & Tricks
For the finest crust, pack crumbs tightly (use the bottom of a measuring cup) and chill thoroughly before adding filling to help it set and prevent crumbling. Use full-fat cream cheese and real whipped cream or Cool Whip for a rich, fluffy texture that holds up to thick candy pieces.
Chop Butterfinger bars just before mixing to keep them crunchy; mix some into the filling and reserve a handful for the topping to get the best contrast of flavors and textures. If pie gets too soft, keep refrigerated until just before serving—frozen slices are also delicious and hold their shape.
For super-smooth slices, dip your knife in warm water and dry between every cut.
Substitutions and Variations
- Gluten-free: Use GF Oreos or graham crackers for the crust.
- Nut-free: Sub sunflower seed butter; use a nut-free crispy candy in place of Butterfinger.
- Chocolate-lovers: Add a layer of melted chocolate or fudge between the crust and filling.
- For a more classic cheesecake feel, use more cream cheese and a bit less whipped topping, or layer in a swirl of caramel sauce for Turtle Pie inspiration.
- Vegan: Use plant-based cream cheese, non-dairy whipped topping, and vegan chocolate-caramel crisp bars.
Switch up the crust with gingersnaps, pretzels, or vanilla wafers for new flavors. Fold in mini chocolate chips, chopped peanuts, or add extra peanut butter swirl for more texture.
Serving Suggestions
Serve Butterfinger Pie chilled in generous wedges. Pile slices high on a dessert tray for parties, top with extra whipped cream, and garnish with more candy for birthday or holiday celebrations. For a potluck, cut into squares and arrange on a platter; for a holiday, pipe whipped topping in rosettes and garnish with gold sprinkles.
Pair with cold milk, coffee, vanilla lattes, or even peanut butter milkshakes for a breathtaking dessert experience.
For an icebox cake twist, make mini pies in jars or cupcake liners—perfect for picnics or grab-and-go treats.
Story & Origins
Peanut butter pies and candy bar pies are classic features of Southern and American dessert traditions—easy, indulgent, and built for hot kitchens with little time or fuss. The Butterfinger twist likely emerged in community cookbooks and potluck cultures, where a love for nostalgic flavors meets the demand for easy, make-ahead, shareable treats.
Much like banana pudding or chocolate cream pie, Butterfinger Pie honors the flavors of childhood, brings together store-bought and homemade touches, and leaves plenty of room for creative spins. It’s a pie that’s pure fun—a celebration in every forkful.
Nutrition Notes
This pie is rich and sweet—moderation is key! For a lighter touch, use reduced-fat cream cheese, less sugar, or light whipped topping. For gluten-free or vegan, use appropriate swaps and check labels.
Make ahead and portion in small slices for easy serving. For allergy-friendly, sub safe candies, and always check ingredient statements.
Flavors & Pairings
Butterfinger Pie is best with creamy, gentle drinks: milk, cold brew, or coffee with a dash of cinnamon. For parties, serve with strawberry ice cream or a fresh fruit platter for contrast.
Add to a dessert buffet with cookies, brownies, or puddings for maximum appeal.
Frequently Asked Questions
Can I freeze it?
Yes—wrap tightly and freeze for up to 1 month; thaw in the fridge before slicing.
Can I make it ahead?
Absolutely—pie is best after several hours, and even better after an overnight chill.
No peanut butter?
Try cookie butter or sunflower seed butter for allergy-friendly version.
My pie is too soft!
Chill longer, or freeze for a firmer, icebox pie.
What other candies work?
Heath, Snickers, Twix, or Reese’s all make delicious bars, too.
How long does it last?
Covered in the fridge, up to a week.
Final Thoughts
Butterfinger Pie is a nostalgic, crowd-pleasing classic—indulgent, fun, and always the talk of the dessert table. With its layers of creamy filling, crispy candy, and dreamy chocolate crust, this is the no-bake treat that disappears in record time—so be ready to share the recipe (and the last piece!).
