Butterfinger Pie with Peanut Butter Recipe

Introduction

Butterfinger Pie with Peanut Butter is a creamy, crunchy dessert that perfectly balances rich peanut butter with the crisp texture of Butterfinger candy bars. This no-bake pie comes together quickly and makes a delightful treat for any occasion.

Ingredients

• 2 cups graham cracker crumbs
• ½ cup (1 stick) unsalted butter, melted
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (such as Cool Whip), thawed
• 4 Butterfinger candy bars (2.1 oz each), crushed (plus extra for topping)

Instructions

1. Step 1: In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture is well blended. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.
2. Step 2: In a large bowl, beat together the peanut butter and softened cream cheese until smooth and creamy, about 2 minutes.
3. Step 3: Add the powdered sugar and vanilla extract to the peanut butter mixture. Continue beating until fully combined and creamy, about 1 to 2 minutes more.
4. Step 4: Gently fold the thawed whipped topping into the peanut butter mixture, taking care not to overmix so the filling stays light.
5. Step 5: Crush 3 of the Butterfinger bars and fold them into the filling mixture evenly.
6. Step 6: Pour the filling into the prepared crust and smooth the top with a spatula.
7. Step 7: Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie for garnish.
8. Step 8: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set properly.
9. Step 9: When ready to serve, slice the pie. For cleaner slices, dip your knife in hot water and wipe it dry between cuts.

Tips & Variations

• Use high-quality creamy peanut butter for a richer, more flavorful filling.
• Try adding a drizzle of chocolate syrup on top for extra indulgence.
• Substitute the Butterfinger bars with other crunchy peanut butter candies if desired.
• Allow the pie to chill overnight for the best texture and flavor melding.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, slice directly from the fridge. If the pie softens too much, chill it again before slicing. Avoid freezing, as it can affect the texture of the filling and candy pieces.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Natural peanut butter can be used, but keep in mind it may alter the texture slightly and could be less smooth. Make sure it’s well stirred before mixing.

What can I substitute for whipped topping?

You can whip heavy cream to stiff peaks and fold it in as a fresh alternative to store-bought whipped topping for an equally creamy result.

Butterfinger Pie with Peanut Butter Recipe

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★★★★★

4.6 from 147 reviews

This indulgent Butterfinger Pie with Peanut Butter is a creamy, no-bake dessert featuring a crunchy graham cracker crust, a smooth peanut butter and cream cheese filling, whipped topping, and generous chunks of Butterfinger candy bars. Perfect for peanut butter lovers and candy fans alike, this pie combines rich, sweet, and crunchy textures in every bite with minimal preparation time.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• ½ 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
• 4 Butterfinger candy bars (2.1 oz each), crushed (plus extra for topping)

Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until fully mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while you prepare the filling.
2. Make the filling: In a large bowl, beat together the creamy peanut butter and softened cream cheese until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, and continue mixing until completely combined and fluffy, about 1-2 minutes more.
3. Fold in whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture until just combined, taking care not to overmix to maintain a light texture.
4. Add Butterfinger pieces: Crush 3 of the Butterfinger bars into small pieces and fold them carefully into the peanut butter filling mixture.
5. Assemble the pie: Pour the filling into the prepared graham cracker crust, smoothing the top evenly with a spatula for a neat finish.
6. Add topping: Crush the remaining Butterfinger bar and sprinkle the pieces evenly over the top of the pie for extra crunch and decoration.
7. Chill: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow it to set properly.
8. Serve: When ready, slice the pie into portions. For clean slices, dip your knife in hot water, wipe dry between cuts, and enjoy this rich and crunchy dessert.

Notes

• For best flavor, use high-quality creamy peanut butter as it greatly enhances the overall taste.
• Make sure to soften the cream cheese completely at room temperature to achieve a smooth filling.
• Don’t overmix after adding whipped topping to keep the filling light and airy.
• Keep the pie refrigerated until serving to maintain firmness.
• Use a warm knife for clean slices and wipe between each cut.

Keywords: Butterfinger Pie, Peanut Butter Pie, No-Bake Pie, Candy Bar Pie, Creamy Peanut Butter Dessert