No-Bake Butterfinger Pie

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No-Bake Butterfinger Pie

A rich, creamy, peanut buttery dessert packed with crunchy candy pieces—all without turning on your oven.

What Is No-Bake Butterfinger Pie?

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No-Bake Butterfinger Pie is a decadent dessert made with a smooth peanut butter and cream cheese filling, folded with whipped topping and loaded with crushed Butterfinger pieces. It’s typically set inside a chocolate cookie crust and chilled until firm.

The result is a silky, fluffy pie with a satisfying crunch in every bite—perfect for hot days or quick desserts.

Preparation Time

  • Prep Time: 20 minutes
  • Chill Time: 4 hours (or overnight)
  • Total Time: ~4 hours 20 minutes

Yield

  • Serves 8–10 slices

Ingredients

For the Crust:

  • 24 chocolate sandwich cookies (crushed)
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 8 oz (225g) cream cheese, softened
  • 1 cup (250g) peanut butter
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups whipped topping (or whipped cream)
  • 6–8 Butterfinger bars, crushed

For Topping:

  • Extra whipped topping
  • Additional crushed Butterfinger
  • Chocolate drizzle or caramel sauce (optional)

Instructions

1. Make the Crust

  1. Crush the chocolate sandwich cookies into fine crumbs.
  2. Mix with melted butter until evenly combined.
  3. Press the mixture firmly into a 9-inch pie pan (bottom and sides).
  4. Chill in the refrigerator for 20–30 minutes to set.

2. Prepare the Filling

  1. In a large bowl, beat the cream cheese until smooth.
  2. Add peanut butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
  3. Fold in the whipped topping gently until light and fluffy.
  4. Stir in the crushed Butterfinger pieces.

3. Assemble the Pie

  1. Spread the filling evenly into the chilled crust.
  2. Smooth the top with a spatula.

4. Chill

  1. Refrigerate the pie for at least 4 hours (or overnight) until fully set.

5. Decorate and Serve

  1. Top with extra whipped topping.
  2. Sprinkle more crushed Butterfinger on top.
  3. Drizzle with chocolate or caramel if desired.
  4. Slice and serve chilled.

Tips for Best Results

  • Use full-fat cream cheese for the richest texture.
  • Chill long enough so the pie slices cleanly.
  • Crush the candy into small chunks—not powder—for better crunch.
  • For easier slicing, freeze the pie for 20–30 minutes before serving.

Variations

  • Chocolate Peanut Butter Pie: Add melted chocolate to the filling
  • Oreo Butterfinger Pie: Use Oreo crust instead of basic cookie crust
  • Frozen Version: Freeze instead of refrigerating for an ice cream–like dessert
  • Mini Pies: Make individual servings in cups or muffin tins

Storage

  • Refrigerator: Store covered for up to 5 days
  • Freezer: Freeze up to 2 months; thaw slightly before serving

Calories (Approximate)

  • 450–550 calories per slice depending on toppings and portion size

Serving Suggestions

  • Serve cold straight from the fridge
  • Pair with coffee or milk
  • Add a scoop of vanilla ice cream for extra indulgence

Final Thoughts

This No-Bake Butterfinger Pie is the ultimate easy dessert—rich, creamy, and packed with crunchy candy flavor. With minimal effort and no oven required, it’s perfect for gatherings, holidays, or whenever you need a quick sweet treat.

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