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Butterfinger Pie

A silk-smooth pie filled with creamy peanut butter, crushed Butterfinger bars, and a crumbly chocolate crust, perfect for a comforting no-bake dessert.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling
  • 1 package 8 ounce package cream cheese, room temperature Make sure it's at true room temperature to avoid lumps.
  • 1/2 cup creamy peanut butter Can substitute with crunchy peanut butter for added texture.
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar Reduce by 1/4 cup for a less sweet option.
  • 1 bag 12.5 ounce bag fun-sized Butterfinger bars, crushed (reserve 2 bars for topping) Pulse gently to retain some texture.
  • 1 container 8 ounce container Cool Whip, thawed Can substitute with stabilized freshly whipped cream.
Crust
  • 1 store-bought Oreo or chocolate graham cracker crust A homemade chocolate cookie crust can also be used.

Method
 

Preparation
  1. In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.
  2. Add in the vanilla extract and continue mixing until well combined.
  3. Gradually add the powdered sugar, beating until smooth and fluffy.
  4. Gently fold in the crushed Butterfinger bars, saving some for topping.
  5. Fold in the thawed Cool Whip carefully to keep the mixture light and airy.
  6. Spread the filling evenly into the prepared crust, then sprinkle with the reserved Butterfinger crumbs.
Chilling
  1. Cover and refrigerate for at least 4 hours, or until set.

Notes

Slice with a hot, clean knife for the neatest profiles. This pie is best enjoyed slowly, allowing the distinct flavors to emerge.