Creamy Butterfinger Pie

Why You’ll Love This Recipe

I love that this pie has all the nostalgic flavor of a Butterfinger candy bar but in a rich, creamy dessert form. The graham cracker crust provides a perfect base, and the filling is light yet indulgent with just the right balance of sweetness and texture. It’s a great make-ahead dessert since it needs time to chill, and it’s always a hit whenever I serve it—no oven required!

Ingredients

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

• graham cracker crust (9-inch)

• cream cheese, softened

• powdered sugar

• vanilla extract

• heavy whipping cream

• Butterfinger candy bars, chopped

• peanut butter

• crushed Butterfinger pieces (for topping)

Directions

1. I start by beating the cream cheese in a large bowl until it’s smooth and lump-free.

2. Then I add the powdered sugar and vanilla extract, continuing to mix until everything is well combined.

3. In a separate bowl, I whip the cold heavy whipping cream until stiff peaks form.

4. I gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.

5. Once that’s fully incorporated, I stir in the chopped Butterfinger bars and peanut butter until the mixture is evenly blended.

6. I spoon the filling into the prepared graham cracker crust and smooth out the top.

7. I sprinkle the crushed Butterfinger pieces evenly over the pie as a garnish.

8. I refrigerate the pie for at least 4 hours (or overnight) until it’s fully set and ready to serve.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 4 hours 20 minutes (includes chilling)

Variations

• Sometimes I swap the graham cracker crust for a chocolate cookie crust when I want an even richer flavor.

• For added crunch, I sprinkle chopped salted peanuts on top with the Butterfinger pieces.

• I’ve made mini versions in cupcake liners for individual servings—great for parties!

• To lighten it up slightly, I use light cream cheese and whipped topping instead of heavy cream (though the texture changes a bit).

Storage/Reheating

I store this pie in the fridge, covered, for up to 5 days. It also freezes well—I wrap it tightly in plastic and foil, then freeze for up to 1 month. When I’m ready to serve, I thaw it in the fridge for a few hours. Since it’s a no-bake dessert, there’s no reheating needed—just slice and enjoy cold.

FAQs

Can I use whipped topping instead of heavy cream?

Yes, I sometimes use whipped topping like Cool Whip as a shortcut. It gives a slightly sweeter and more stable filling, and it holds up well if I’m making it in advance.

Can I make this pie gluten-free?

Definitely. I just use a gluten-free graham cracker crust or make one at home with gluten-free graham crackers.

Do I need to bake the crust?

Nope! If I’m using a pre-made graham cracker crust or a homemade no-bake crust, I just press it firmly and chill before filling. No baking necessary.

What kind of peanut butter works best?

I like using creamy, shelf-stable peanut butter for the smoothest texture. Natural peanut butter can separate and change the consistency, so I avoid it in this recipe.

How far in advance can I make it?

I often make this pie a day ahead—it actually tastes even better after sitting overnight in the fridge. It holds up well for several days.

Conclusion

This Creamy Butterfinger Pie is one of those effortless desserts that looks impressive but takes hardly any time to prepare. It’s rich, fluffy, and full of that irresistible candy bar crunch. Whether I’m bringing it to a potluck or serving it after a family dinner, it’s always a crowd-pleaser. And best of all? No baking, no fuss, just pure creamy perfection.