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Butterfinger Pie with Peanut Butter

A creamy no-bake pie featuring peanut butter filling loaded with crushed Butterfinger candy bars in a graham cracker crust – totally irresistible!
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup unsalted butter melted
  • 0.25 cup granulated sugar
Filling
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip thawed
Topping
  • 6 Butterfinger candy bars full-size, crushed

Equipment

  • Mixing bowls
  • Electric mixer
  • 9-inch pie dish
  • Spatula

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar. Press into 9-inch pie dish and chill.
  2. Beat cream cheese and peanut butter until smooth.
  3. Add powdered sugar and vanilla; beat until fluffy.
  4. Fold in Cool Whip.
  5. Fold in most of the crushed Butterfingers.
  6. Spread filling into crust.
  7. Top with remaining crushed Butterfingers.
  8. Chill at least 4 hours or overnight.

Notes

Use room temperature cream cheese for smooth filling. Freeze Butterfingers briefly for easier crushing. Best served chilled.