Print

Easiest No-Bake Butterfinger Pie (Ready in 20 Minutes!)

A close-up slice of creamy no-bake butterfinger pie with a chocolate crust, topped with crushed candy pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, no-bake Butterfinger Pie featuring a creamy peanut butter filling, crunchy Butterfinger pieces, and a chocolate cookie crust. It is a quick dessert perfect for potlucks and family gatherings.

Ingredients

Scale
  • 1 pre-made 9-inch chocolate cookie crust (like Oreo)
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup Butterfinger candy bars, crushed (about 6–8 standard bars)
  • 1/2 cup Butterfinger candy bars, crushed (for topping)

Instructions

  1. Prepare the crust: If using a store-bought crust, place it in the freezer while you prepare the filling. If making your own, press the crumb mixture into a 9-inch pie plate and chill.
  2. Make the filling base: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the creamy peanut butter, powdered sugar, and vanilla extract. Beat until the mixture is fully combined and creamy.
  3. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
  4. Combine fillings: Gently fold the whipped cream into the peanut butter mixture until just combined. Do not overmix.
  5. Fold in candy: Gently fold in 1 cup of the crushed Butterfinger candy bars into the peanut butter mixture.
  6. Assemble the pie: Spoon the filling evenly into the chilled chocolate cookie crust. Smooth the top with a spatula.
  7. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm. For a faster set, you can freeze it for about 2 hours.
  8. Serve: Before serving, sprinkle the remaining 1/2 cup of crushed Butterfinger bars over the top of the pie. Slice and serve cold.

Notes

  • You can use a frozen whipped topping instead of whipping heavy cream to save time. If you do this, skip step 3 and fold the topping in during step 4.
  • For the best texture, crush the Butterfinger bars by placing them in a zip-top bag and crushing them with a rolling pin or the bottom of a heavy pan.
  • This pie is best served chilled or slightly frozen. It keeps well in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbyjade.com/easy-no-bake-butterfinger-pie/