Introduction

This Butterfinger Peanut Butter Pie is a dreamy, no-bake dessert that beautifully combines creamy peanut butter with the crunchy sweetness of Butterfinger candy bars. Perfect for any occasion, it’s a crowd-pleaser that’s rich, indulgent, and surprisingly easy to make.

A slice of layered pie sits on a white plate with a speckled surface, placed on a white marbled texture. The pie has a dark brown crumbly crust as the base. Above the crust is a thick layer of creamy, light brown filling mixed with chunks. On top of that is a thick layer of smooth white cream, and the whole slice is topped with pieces of crumbly golden brown cookie bits and chocolate chunks scattered unevenly. The edges of the slice show the different layers clearly, making it look rich and textured. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs (or crushed Oreos for a chocolate twist)
½ cup unsalted butter, melted
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping (like Cool Whip), thawed
4 Butterfinger candy bars (2.1 oz each), crushed (plus extra for topping)

Instructions

Step 1: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
Step 2: In a large bowl, beat together the peanut butter and softened cream cheese until smooth, about 2 minutes. Add powdered sugar and vanilla extract, mixing until creamy and well combined, about 1-2 minutes more.
Step 3: Gently fold the whipped topping into the peanut butter mixture until just combined. Be careful not to overmix to keep the filling light and fluffy.
Step 4: Crush 3 Butterfinger bars (save one for topping) and fold them into the peanut butter filling evenly.
Step 5: Pour the filling into the prepared crust, smoothing the top with a spatula.
Step 6: Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie.
Step 7: Refrigerate the pie for at least 4 hours or overnight to allow it to set properly.
Step 8: When ready to serve, slice the pie and enjoy. For clean slices, dip your knife in hot water and wipe it dry between cuts.

Tips & Variations

Make sure your cream cheese is fully softened to avoid lumps in the filling.
Crush Butterfinger bars by placing them in a zip-top bag and using a rolling pin—it’s an easy and even method.
For a beautiful presentation, pipe swirls of whipped cream around the pie edge before adding extra Butterfinger pieces.
This pie can be made up to 2 days in advance; keep it covered in the refrigerator.
Variation: Drizzle warm chocolate ganache on top for extra decadence.
Variation: Substitute Butterfinger bars with Reese’s Cups for a peanut butter cup twist.
Variation: Add a layer of vanilla pudding between the crust and filling to create a layered pie.
Variation: Make mini pies in a muffin tin for individual servings.

Storage

Store the pie covered in the refrigerator for up to 2 days. To reheat slightly, let it sit at room temperature for 10 minutes before serving, but it’s best enjoyed chilled. Avoid freezing, as the texture may change.

How to Serve

A slice of pie is shown on a white plate with speckled details, placed on a white marbled surface. The pie has a dark brown, crumbly crust at the bottom. Above the crust is a thick layer of light brown creamy filling, followed by a thick layer of white whipped cream. The top of the pie is sprinkled with small chunks of chocolate and crumbled cookie pieces, adding texture and color contrast. The background shows a black pie pan and blurred elements, keeping attention on the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for added texture, but the filling may be less smooth. For the classic creamy texture, creamy peanut butter is recommended.

Can I make this pie ahead of time?

Absolutely! This pie can be made up to 2 days in advance. Just keep it covered and refrigerated until ready to serve.