I love this recipe because it’s simple, no-bake, and packed with peanut butter flavor. The filling is smooth and fluffy, the crust adds just the right crunch, and it comes together with minimal effort. I also like that it’s easy to make ahead, which makes it perfect for gatherings or holidays.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups crushed graham cracker crumbs 1/2 cup unsalted butter, melted 1 cup creamy peanut butter 1 cup powdered sugar 8 oz cream cheese, softened Whipped topping or heavy cream, whipped Butterfinger candy bars, crushed
Directions
I start by mixing the graham cracker crumbs with the melted butter until evenly combined. I press the mixture firmly into the bottom and slightly up the sides of a pie dish, then place it in the refrigerator to chill while I prepare the filling.
In a large bowl, I beat the softened cream cheese until smooth and creamy. I add the peanut butter and powdered sugar and continue mixing until fully combined and lump-free. I gently fold in the whipped topping until the filling is light and fluffy.
I spread the filling evenly into the chilled crust and smooth the top. I sprinkle crushed Butterfinger pieces over the pie and gently press them in. I refrigerate the pie for at least 4 hours, or until fully set.
Servings and Timing
This pie serves about 8 slices. Prep time takes around 15 minutes, and chilling time is at least 4 hours, though I usually let it chill overnight for best results.
Variations
I sometimes use a chocolate cookie crust instead of graham crackers for extra richness. When I want a lighter texture, I fold in more whipped topping. I also like drizzling melted chocolate over the top before serving.
Storage/Reheating
I store this pie covered in the refrigerator for up to 4 days. For longer storage, I freeze it for up to one month and thaw it in the refrigerator before serving. I always serve it chilled and never reheat it.
FAQs
Can I make this pie ahead of time?
I often make it a day in advance because it sets better and the flavors meld nicely.
Can I use crunchy peanut butter?
I can, but I prefer creamy peanut butter for a smoother filling.
What can I use instead of whipped topping?
I use freshly whipped heavy cream sweetened lightly with powdered sugar.
How do I get clean slices?
I run a knife under hot water, wipe it dry, and slice for neat edges.
Can I make this without candy bars?
I can skip the Butterfingers, but I find they add that classic crunch and flavor.
Conclusion
This creamy Butterfinger pie is a dessert I come back to whenever I want something easy, rich, and crowd-pleasing. I love the combination of peanut butter, cream cheese, and crunchy candy pieces in every bite. It’s a simple no-bake treat that always disappears fast.
This no-bake Butterfinger pie is rich, fluffy, and full of peanut butter flavor with a graham cracker crust and crushed candy topping. An easy dessert everyone will love.
Author:Sarah
Prep Time:15 minutes
Total Time:~4 hours 15 minutes
Yield:8 slices
Category:Dessert
Method:No-bake
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust:
1 ½ cups crushed graham cracker crumbs
½ cup unsalted butter, melted
For the Filling:
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
8 oz whipped topping (or 1 cup whipped heavy cream)
For Topping:
Crushed Butterfinger candy bars (as much as desired)
Instructions
Make the Crust:
In a medium bowl, combine graham cracker crumbs and melted butter.
Press mixture firmly into the bottom and slightly up the sides of a pie dish.
Chill in the refrigerator while preparing the filling.
Prepare the Filling:
Beat softened cream cheese until smooth and creamy.
Add peanut butter and powdered sugar; mix until fully combined and lump-free.
Fold in whipped topping gently until light and fluffy.
Assemble the Pie:
Spoon filling into the prepared crust and smooth the top.
Sprinkle crushed Butterfinger pieces over the filling and gently press them in.
Chill for at least 4 hours, or overnight, until fully set.
Notes
Swap the graham crust for a chocolate cookie crust for added richness.
Use extra whipped topping for a fluffier texture.
Top with a drizzle of melted chocolate or extra candy pieces before serving.
For clean slices, use a hot knife and wipe between cuts.
