Butterfinger Peanut Butter Pie – A Dreamy No-Bake Dessert for Peanut Butter Lovers
There’s something downright magical about the combination of chocolate, peanut butter, and that unmistakable Butterfinger crunch. This Butterfinger Peanut Butter Pie brings all those flavors together in one creamy, dreamy, no-bake dessert that feels like pure comfort with every bite. Whether it’s a summer barbecue, a family get-together, or a cozy weekend treat, this pie is the kind of dessert that steals the spotlight effortlessly.
The best part? You don’t even have to turn on the oven. This pie sets beautifully in the refrigerator, making it ideal for busy days when you want something decadent without the fuss. One spoonful of its silky peanut butter filling layered with whipped cream and flecks of Butterfinger pieces, and you’ll understand why it’s often the first dessert to disappear at any gathering.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (like Cool Whip), thawed
- 6 Butterfinger candy bars, crushed (divided use)
- ½ cup hot fudge or chocolate syrup for drizzle
- Extra whipped topping and Butterfinger crumbles for garnish
Instructions:
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place it in the refrigerator to chill while you prepare the filling.
- Make the peanut butter base: In a large bowl, beat the cream cheese and peanut butter together using an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined.
- Fold in the whipped topping: Gently fold in the whipped topping until the filling is light, fluffy, and evenly mixed. Avoid overmixing to maintain that airy texture.
- Add the candy crunch: Stir in 4 of the crushed Butterfinger bars, folding them throughout the peanut butter mixture for delicious bursts of candy in every bite.
- Assemble the pie: Spoon the filling into the chilled graham cracker crust. Smooth the top with a spatula for an even finish.
- Decorate: Spread a layer of whipped topping over the pie and sprinkle the remaining crushed Butterfinger bars generously across the surface.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours (or overnight) until firm.
- Serve: Before serving, drizzle with warm chocolate syrup or hot fudge, slice, and serve cold.
Tips & Tricks:
- For an extra indulgent twist, use an Oreo cookie crust instead of graham crackers. The chocolate base pairs perfectly with the peanut butter and Butterfinger pieces.
- If you love a little salt with your sweet, sprinkle a pinch of flaky sea salt over the top before chilling. It makes the flavors pop even more.
- To crush Butterfingers easily, place them in a zip-top bag and tap with a rolling pin or the bottom of a pan until you reach your desired texture — chunks, not dust!
Variations:
- Mini Pies: Divide the filling into individual graham cracker tart shells for adorable single-serve treats.
- Frozen Butterfinger Pie: Freeze the entire pie instead of chilling it. The texture becomes ice cream-like, perfect for hot summer days.
- Chocolate Lover’s Version: Add 2 tablespoons of cocoa powder to the peanut butter mixture and use crushed chocolate cookies for the crust.
Butterfinger Peanut Butter Pie
Ingredients
Equipment
Method
- Combine graham cracker crumbs and melted butter, press into pie dish, and chill.
- Beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla, mix until creamy.
- Fold in whipped topping and 4 crushed Butterfinger bars.
- Pour filling into crust, top with whipped cream and remaining candy.
- Chill for 4 hours, drizzle with hot fudge before serving.
Notes
Serving Suggestions:
This pie is a showstopper all on its own, but you can elevate it even more:
- Serve each slice with a drizzle of caramel sauce and a dollop of whipped cream.
- Pair it with a hot cup of coffee or an iced mocha for the ultimate dessert moment.
- Add chopped peanuts or mini chocolate chips to the top for added crunch and visual flair.
Storage Information:
Store the pie covered in the refrigerator for up to 5 days. If you plan to keep it longer, wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. The crust stays firm, and the filling keeps its creamy texture beautifully.
FAQ:
Can I use chunky peanut butter instead of creamy?
Yes, but the texture will be slightly less smooth. If you enjoy a little crunch, go for it!
Can I make it ahead of time?
Absolutely. This is a great make-ahead dessert since it needs time to chill. It actually tastes even better after sitting overnight.
Do I need to bake the crust?
Nope! This is a true no-bake pie. The butter sets the crust as it chills, holding everything together.
What if I don’t have Butterfinger bars?
You can substitute with any crispy peanut butter candy or even chopped Reese’s cups.
History / Fun Facts:
Butterfinger bars have been around since the 1920s, and their flaky, crunchy texture makes them a nostalgic candy classic. This pie takes that nostalgic flavor and transforms it into something new — an irresistible dessert that feels both familiar and special. The no-bake peanut butter pie concept gained popularity in the mid-20th century, particularly in the American South, where cool, creamy desserts offered sweet relief from the summer heat. Combining the old-fashioned peanut butter pie with crushed Butterfingers is a modern twist that perfectly bridges generations of dessert lovers.
So the next time you’re craving something sweet and satisfying, skip the oven, grab a few candy bars, and whip up this Butterfinger Peanut Butter Pie. It’s rich, creamy, and downright irresistible — the kind of dessert that earns you compliments long after the plates are cleared.
