Butterfinger Pie

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Butterfinger Pie

Why You’ll Love This

This pie hits all the right notes: a crunchy chocolate crust, a fluffy peanut-butter filling, and chunks of Butterfinger in every bite. It’s easy, indulgent, and perfect for holidays, potlucks, or anytime you want a no-fuss dessert that disappears fast.

Ingredients

Crust

  • 1 chocolate cookie crust (9-inch), store-bought or homemade

Filling

  • 8 oz cream cheese, softened

  • 1 cup creamy peanut butter

  • 1 cup powdered sugar

  • 8 oz whipped topping (Cool Whip), thawed

  • 4 regular Butterfinger bars, crushed (about 1½ cups)

Topping (optional but recommended)

  • Additional crushed Butterfinger bars

  • Chocolate syrup or melted chocolate

  • Whipped cream

Instructions

  1. Prepare the Filling
    In a large bowl, beat the softened cream cheese until smooth and creamy.

  2. Add Peanut Butter & Sugar
    Mix in the peanut butter and powdered sugar. Beat until fully combined and fluffy, scraping down the sides as needed.

  3. Fold in Whipped Topping
    Gently fold in the whipped topping until the mixture is light and smooth.

  4. Add Butterfinger Pieces
    Fold in the crushed Butterfinger bars, reserving a small handful for topping.

  5. Fill the Crust
    Spoon the filling into the chocolate cookie crust and spread evenly.

  6. Chill
    Refrigerate for at least 4 hours, or until fully set. Overnight is even better.

  7. Garnish & Serve
    Top with extra Butterfinger pieces, chocolate drizzle, and whipped cream before slicing.

Tips for Best Results

  • Crush the Butterfingers while cold: Chill them first for cleaner, crunchier pieces.

  • Use full-fat ingredients for the richest flavor and creamiest texture.

  • Don’t overmix after adding whipped topping to keep the filling light.

  • Freeze for cleaner slices: Pop the pie in the freezer for 20–30 minutes before serving.

Variations

  • Frozen Butterfinger Pie: Freeze the pie completely and serve frozen like an ice-cream pie.

  • Oreo Crust Swap: Use an Oreo crust for extra chocolate flavor.

  • Chocolate Peanut Butter Drizzle: Melt chocolate and peanut butter together and drizzle on top.

  • Mini Pies: Make individual pies using muffin tins or mini crusts.

Storage

  • Refrigerator: Store covered for up to 4 days.

  • Freezer: Freeze up to 1 month; thaw slightly before serving.

Estimated Nutrition (per slice, 1/8 pie)

  • Calories: ~420

  • Fat: ~28g

  • Carbohydrates: ~38g

  • Protein: ~8g

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