Name: No-Bake Butterfinger Pie
Prep time: 15 min
Total time: PT-488804H20M54S
Cuisine: American
Ingredients: 1 package (8 oz) cream cheese, softened; 1 cup powdered sugar; ½ cup creamy peanut butter; ½ teaspoon vanilla extract; 1 container (8 oz) whipped topping, thawed; 3 Butterfinger candy bars, crushed (2 for filling, 1 for topping); 1 pre‑made graham cracker crust (9‑inch)

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A creamy, no-bake peanut butter and cream cheese pie that’s filled with crushed Butterfinger bars and nestled in a graham cracker crust. This rich and indulgent dessert offers a perfect blend of smooth and crunchy textures in every bite. It’s easy to put together and perfect for any occasion, especially when I want to impress without turning on the oven. No-Bake Butterfinger Pie

Why You’ll Love This Recipe

I love how effortlessly this pie comes together. With just a handful of ingredients and no baking required, it’s my go-to when I’m short on time but still want to whip up something indulgent. The combination of creamy peanut butter and tangy cream cheese makes the filling irresistibly smooth, while the crushed Butterfinger pieces add that signature crunch and nostalgic flavor. Whether I’m making it for a gathering or just a treat for myself, this pie always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package (8 oz) cream cheese, softened
1 container (8 oz) whipped topping, thawed
1 cup powdered sugar
½ cup creamy peanut butter
3 Butterfinger candy bars, crushed (2 for the filling, 1 for garnish)
1 pre-made graham cracker crust (9-inch)
½ teaspoon vanilla extract

directions

I beat the cream cheese and powdered sugar together until the mixture is smooth and lump-free.
I add the peanut butter and vanilla extract, mixing until it becomes creamy.
I gently fold in the whipped topping to keep the mixture light and airy.
I stir in two crushed Butterfinger bars, keeping one aside for garnish.
I spoon the mixture into the graham cracker crust and smooth out the top.
I sprinkle the remaining crushed Butterfinger on top for that extra crunch.
I refrigerate the pie for at least 4 hours, or overnight, so it sets perfectly.

Servings and timing

This recipe makes about 8 to 10 slices.
Prep Time: 15 minutes
Chill Time: At least 4 hours
Total Time: Around 4 hours 15 minutes
Method: No-bake
Cuisine: American

Variations

When I want to mix things up, I try these simple tweaks:

Swap out Butterfingers with crushed Reese’s or Snickers for a different flavor profile.
Use a chocolate cookie crust instead of graham cracker for a richer base.
Add mini chocolate chips or chopped peanuts into the filling for even more texture.
For a lighter version, I sometimes use reduced-fat cream cheese and whipped topping.

storage/reheating

I store the pie in the refrigerator, covered loosely with plastic wrap or foil. It stays fresh for up to 4 days. For longer storage, I wrap individual slices and freeze them—perfect for a make-ahead dessert or when I want to indulge one slice at a time. I let frozen slices thaw in the fridge for a few hours before serving. No reheating is needed since it’s a chilled dessert.

FAQs

How do I keep the whipped topping from deflating?

I make sure it’s fully thawed before folding it gently into the mixture. Cold utensils also help keep everything firm and fluffy.

Can I use homemade whipped cream instead of store-bought whipped topping?

Yes, I’ve used homemade whipped cream (about 2 cups whipped) in place of the whipped topping, and it works beautifully. Just make sure it’s whipped to stiff peaks.

What’s the best way to crush the Butterfingers?

I put them in a zip-top bag and crush them with a rolling pin. It gives me a mix of small and slightly larger pieces, which adds texture to the filling.

Can I make this pie ahead of time?

Absolutely. I often make it the night before so it has plenty of time to chill and set. It’s a great make-ahead dessert.

How do I get clean slices when cutting the pie?

I run a sharp knife under hot water and wipe it dry before slicing. I repeat between each cut to keep the edges neat.

Conclusion

This no-bake Butterfinger pie is one of those desserts I keep coming back to. It’s rich, creamy, and full of peanut-buttery crunch, all without the need for an oven. Whether I’m serving it at a party or indulging in a slice after dinner, it always hits the spot.