No-Bake Butterfinger Pie with Peanut Butter: Totally Irresistible Creamy Dessert

Craving a dessert that’s rich, crunchy, creamy, and packed with that iconic peanut butter-chocolate crunch? This no-bake Butterfinger pie with peanut butter is your answer. It’s an effortless, crowd-pleasing treat that combines a buttery graham cracker crust, a velvety peanut butter cream cheese filling, and generous chunks of crushed Butterfinger candy bars for that irresistible texture and flavor. Best of all? No oven required—just mix, assemble, chill, and enjoy. Perfect for hot summer days, holiday gatherings, potlucks, or anytime you need a quick decadent dessert that tastes like it took hours to make.

This Butterfinger pie captures the essence of the classic Butterfinger candy bar—crispety, crunchety, peanut-buttery—in pie form. The peanut butter in the filling amplifies the nutty notes, while the whipped topping keeps it light and airy. Topped with even more crushed Butterfingers, every bite delivers that satisfying snap and melt-in-your-mouth creaminess. It’s a no-fuss recipe with minimal ingredients, ready to serve in just a few hours of chilling time.

Whether you’re a longtime Butterfinger fan or just love easy no-bake desserts, this peanut butter Butterfinger pie will become your go-to. It’s kid-approved, adult-adored, and always disappears fast. Let’s get into why this dessert is so addictive and how simple it is to whip up.

Why This No-Bake Butterfinger Pie with Peanut Butter is Irresistible

• Zero Baking Needed: Ideal for no-oven days or when you’re short on time.
• Bold Flavors: Peanut butter and Butterfinger combo for ultimate indulgence.
• Crunchy-Creamy Contrast: Crushed candy bars add perfect texture.
• Make-Ahead Friendly: Tastes even better after chilling overnight.
• Customizable: Easy tweaks for different candy bars or add-ins.
• Serves a Crowd: One pie feeds 8-10 generously.

This recipe is all about simplicity without sacrificing taste. With a store-bought or homemade crust, a handful of pantry staples, and those beloved Butterfinger bars, you’ll have a showstopping dessert in under 20 minutes of active prep.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
• ⅓ cup unsalted butter (melted)
• ¼ cup granulated sugar

For the Filling:

• 8 ounces cream cheese (softened to room temperature)
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces Cool Whip (thawed, or whipped topping)

For the Topping:

• 6 full-size Butterfinger candy bars (about 2.1 ounces each, crushed – reserve some for garnish)
• Additional Cool Whip (optional, for piping)

Instructions

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup for an even crust. Place in the refrigerator to chill while preparing the filling.
3. In a large mixing bowl, beat the softened cream cheese and peanut butter together with an electric mixer until smooth and creamy, about 2 minutes.
4. Add the powdered sugar and vanilla extract. Beat on medium speed until fully incorporated and fluffy.
5. Gently fold in the thawed Cool Whip until no streaks remain, being careful not to deflate the mixture.
6. Reserve about ½ cup of crushed Butterfinger for the topping. Fold the remaining crushed Butterfinger pieces into the peanut butter filling.
7. Spoon the filling into the chilled graham cracker crust, smoothing the top with a spatula.
8. Sprinkle the reserved crushed Butterfinger over the top. If desired, pipe additional Cool Whip around the edges for decoration.
9. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
10. Slice and serve chilled. Enjoy your irresistible no-bake masterpiece!

Tips for the Perfect Butterfinger Pie with Peanut Butter

• Crushing Butterfingers: Place candy bars in a zip-top bag and crush with a rolling pin for easy, even pieces. Freeze them briefly for cleaner crushing.
• Softened Cream Cheese: Let it sit at room temperature for 30-60 minutes to avoid lumps.
• Homemade Whipped Cream Alternative: For a from-scratch version, whip 1 ½ cups heavy cream with ¼ cup powdered sugar to stiff peaks instead of Cool Whip.
• Crust Options: Use a store-bought graham cracker crust for even faster prep, or swap for chocolate cookie crust for extra decadence.
• Prevent Weeping: Don’t overmix once adding the whipped topping to keep it light.
• Serving Tip: Dip your knife in hot water and wipe clean between slices for neat cuts.

Variations to Try

This easy no-bake dessert is versatile—here are some delicious twists:

• Chocolate Butterfinger Pie: Add ½ cup melted semi-sweet chocolate to the filling for a richer taste.
• Mini Versions: Make in muffin tins with paper liners for individual Butterfinger pie cups.
• Oreo Crust: Use crushed Oreos instead of graham crackers for a cookies-and-cream vibe.
• Nutella Swap: Replace half the peanut butter with Nutella for a hazelnut twist.
• Candy Bar Mix-Ins: Add Reese’s Pieces or chopped Snickers along with the Butterfingers.
• Low-Sugar Version: Use sugar-free Cool Whip, reduced-fat cream cheese, and sugar-free candy alternatives.

These variations keep the recipe exciting while staying true to its no-bake ease.

Serving Suggestions

This peanut butter Butterfinger pie shines on its own, but pairs wonderfully with:

• A drizzle of hot fudge or caramel sauce.
• Fresh whipped cream and extra Butterfinger crumbs.
• A scoop of vanilla ice cream for an à la mode treat.
• Coffee or cold milk to wash down the richness.

It’s perfect for Halloween (thanks to that orange Butterfinger flecks), Thanksgiving dessert tables, birthday parties, or summer barbecues.

Fun Facts About Butterfinger

Butterfinger candy bars were invented in 1923 by the Curtiss Candy Company. The name came from a contest where “Butterfinger” referred to someone clumsy (as in, dropping a buttered finger of bread)—but the bar’s crisp peanut butter core has made it a beloved treat for generations. In this pie, those signature flaky layers shine through even when crushed, adding unbeatable crunch.

Fun fact: Butterfingers were famously featured in “The Simpsons” as Bart’s favorite candy, cementing their pop culture status. Today, they’re owned by Ferrero, but the classic flavor remains unchanged—perfect for desserts like this no-bake pie.

Storage Instructions

Cover tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days—the flavors meld beautifully over time.

For freezing: Wrap individual slices in plastic wrap then foil. Freeze up to 2 months. Thaw in the fridge overnight before serving.

Avoid leaving at room temperature longer than 2 hours for food safety.

Frequently Asked Questions

Can I use natural peanut butter? Stick to creamy commercial brands like Jif or Skippy for best texture—natural can separate and make the filling oily.

Is this pie gluten-free? Yes, with gluten-free graham crackers or an alternative crust.

How many Butterfingers do I need? About 6 full-size bars total—4-5 crushed into the filling, 1 for topping.

Can I make it ahead? Absolutely! It’s best made 1-2 days in advance.

Dairy-free version? Use vegan cream cheese, dairy-free whipped topping, and plant-based butter for the crust.

This no-bake Butterfinger pie with peanut butter is pure dessert bliss—creamy, crunchy, and utterly addictive. One slice, and you’ll be hooked. Whip it up for your next gathering and watch it vanish