No Bake Butterfinger Pie is an easy dessert that combines Butterfinger candy flavors into one pie. With just a few ingredients and minimal effort, everyone will ask for seconds!
My love for no-bake desserts grows during the summer. No one wants to turn on the oven when it’s hot outside. This No Bake Butterfinger Pie is perfect for those days when you want a delicious treat without heating up the house.
It tastes just like a Butterfinger candy bar but in pie form, with a chocolate crust, peanut butter filling, and crushed Butterfinger topping. It’s so delicious and easy to make—you’ll love it!
You can save time with a premade pie crust and have it ready in no time or make your own crust. It’s perfect for any occasion or just a weeknight treat.
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Butterfinger Pie Ingredients
- Chocolate Pie Crust: You can purchase a premade chocolate pie crust or make your own with crushed Oreos and butter.
- Powdered Sugar: This is used in the filling to sweeten it up.
- Butterfingers: You will need 16 mini size Butterfinger candy bars to crush up and use for the filling and topping.
- Cream Cheese: Make sure it is softened to room temperature.
- Peanut Butter: Creamy peanut butter works better in this recipe.
- Whipped Cream: Cool Whip, thawed works best. You can also use light or fat free.
- Chocolate Syrup (optional): This is used as a drizzle on top of the pie. It’s totally optional but adds a nice touch.
How to Make Butterfinger Pie
Step 1: Add softened cream cheese, peanut butter and powdered sugar to a bowl. Beat together with an electric mixer until combined
Step 2: Add in thawed cool whip and crushed Butterfinger bars. Combine on low with an electric mixer.
Step 3: Spread filling onto premade pie crust. Refrigerate for 4 hours to allow it to firm or the freezer for 1-2 hours.
Step 4: Right before serving, garnish with cool whip topping, crushed Butterfinger bars and chocolate syrup drizzle. Serve and enjoy!
Helpful Tips and Variations
- Before you begin make sure your Cool Whip is thawed out and cream cheese is softened at room temperature.
- Use full fat cream cheese for best results.
- Crush the Butterfinger candy bars into small to medium chunks depending on your preference.
- Allow the pie to chill in the fridge for at least 4 hours or overnight for it to set properly. You can speed up the process by putting it in the freezer for about 1-2 hours.
- Wait to garnish the pie before serving for best results.
- For a gluten-free option, simply use a pre-made gluten-free graham cracker crust or make your own with crushed gluten-free cookies and melted butter.
- Swap Butterfinger bars for your favorite candy bars like Snickers, Reese’s, 100 grands or Heath bars.
How to Store
Wrap tightly or place in an airtight container and store in the fridge for up to 5 days or freeze for up to one month.
Recipe
No Bake Butterfinger Pie
Ingredients
- 1 chocolate pie crust
- ½ cup creamy peanut butter
- 8 oz. cream cheese softened
- 1 cup powdered sugar
- 2 (8oz.) cool whip thawed
- 16 fun size butterfinger bars crushed
- chocolate syrup optional
Instructions
- Add softened cream cheese, peanut butter and powdered sugar to a bowl. Beat together with an electric mixer until combined.
- Add in thawed cool whip and crushed Butterfinger bars. Combine on low with an electric mixer.
- Spread filling onto premade pie crust. Refrigerate for 4 hours to allow it to firm or the freezer for 1-2 hours.
- Right before serving, garnish with cool whip topping, crushed Butterfinger bars and chocolate syrup drizzle. Serve and enjoy!
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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