Butterfinger Pie
No-bake Butterfinger Pie with a crunchy graham cracker crust, fluffy peanut butter filling, and crushed Butterfinger candy.
Ingredients
Butterfinger Pie Ingredients
- 1 pre-made graham cracker crust or homemade; a chocolate cookie crust also works
- 1 package cream cheese 8 oz, fully softened
- 1 cup creamy peanut butter creamy recommended for smoothest texture
- 1 tub whipped topping (like Cool Whip) 8 oz, thawed
- 1 cup powdered sugar
- 1 1/2 cups crushed Butterfinger candy bars keep slightly chunky for texture
- Extra crushed Butterfinger for topping
Instructions
Step-by-Step Instructions for Butterfinger Pie
- In a large bowl, beat the softened cream cheese and creamy peanut butter with an electric mixer until smooth and fluffy. This usually takes about 2 minutes.
- Add the powdered sugar and mix on low speed until fully combined. Stop and scrape the sides of the bowl as needed.
- Fold in the thawed whipped topping and crushed Butterfinger pieces using a spatula. Fold gently to keep the mixture light and airy. Do not overmix.
- Spoon the mixture into the graham cracker crust and smooth the top with a spatula.
- Sprinkle more crushed Butterfinger on top for extra crunch.
- Chill for at least 4 hours or overnight before serving.
Notes
For a homemade graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter and 3 tablespoons sugar. Press the mixture into a pie dish and chill while preparing the filling. Overmixing after adding the whipped topping can deflate the filling, so fold gently. For clean slices, dip your knife in warm water and wipe between cuts.