Butterfinger Pie with Peanut Butter

Butterfinger Pie with Peanut Butter: The Ultimate No-Bake Dessert

If you’re a fan of creamy peanut butter and crave the crunch of Butterfinger candy bars, this Butterfinger Peanut Butter Pie is about to become your favorite dessert. This no-bake pie combines a buttery graham cracker crust with a silky peanut butter filling, all topped off with crushed Butterfinger pieces for the perfect balance of sweet and salty.

Not only is this dessert incredibly indulgent, but it’s also a breeze to make. With no need for an oven, it’s perfect for hot summer days or when you need a quick, crowd-pleasing treat.

Why You’ll Love This Recipe

1. No-Bake Convenience: Skip the oven and keep things simple. This dessert sets beautifully in the fridge.
2. Buttery Graham Cracker Crust: Provides the perfect foundation for the creamy filling.
3. Creamy Peanut Butter Goodness: A rich filling that’s smooth, satisfying, and packed with flavor.
4. Butterfinger Crunch: Adds irresistible texture and caramel-like notes to every bite.
5. Make-Ahead Friendly: Prepare it the night before for an effortless dessert the next day.

Ingredients You’ll Need

For the Crust

• Graham Cracker Crumbs: Adds a buttery, crunchy base for the pie.
• Unsalted Butter: Holds the crust together while adding richness.

For the Filling

• Peanut Butter: Creamy peanut butter works best for a smooth texture.
• Cream Cheese: Adds tang and creaminess to balance the sweetness.
• Powdered Sugar: Sweetens the filling without making it grainy.
• Vanilla Extract: Enhances the flavor of the filling.
• Whipped Topping: Gives the filling its light, airy texture.

For the Topping

• Butterfinger Candy Bars: Provide crunch and signature flavor.

Step-by-Step Instructions

1. Prepare the Crust

• In a medium mixing bowl, combine 2 cups of graham cracker crumbs with ½ cup melted butter.
• Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to pack it firmly.
• Refrigerate the crust while you prepare the filling.

2. Make the Peanut Butter Filling

• In a large bowl, beat 1 cup peanut butter and 8 oz softened cream cheese until smooth and creamy (about 2 minutes).
• Add 1 cup powdered sugar and 1 teaspoon vanilla extract, and continue beating until well combined.

3. Fold in the Whipped Topping

• Using a spatula, gently fold in 8 oz whipped topping until fully incorporated. Be careful not to overmix, as you want the mixture to stay light and fluffy.

4. Add the Butterfinger Pieces

• Crush 3 Butterfinger candy bars into small pieces and fold them into the peanut butter mixture. This adds a delightful crunch to the filling.

5. Assemble the Pie

• Pour the peanut butter filling into the prepared graham cracker crust, smoothing the top with a spatula.
• Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie.

6. Chill the Pie

• Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.

7. Serve and Enjoy

• Slice the pie and serve chilled. For clean, perfect slices, dip your knife in hot water and wipe it dry between cuts.

Tips for the Perfect Butterfinger Peanut Butter Pie

• Choose Quality Peanut Butter: Use a creamy, high-quality peanut butter for the best flavor. Avoid natural peanut butter, as its oil separation can affect the texture.
• Crush Butterfingers Easily: Place the candy bars in a resealable bag and use a rolling pin to crush them into small pieces.
• Make It Gluten-Free: Use gluten-free graham crackers for the crust.
• Add Extra Layers: For an over-the-top dessert, drizzle melted chocolate or caramel sauce over the top.

Serving Suggestions

1. Top with Whipped Cream: Add a dollop of whipped cream for extra indulgence.
2. Serve with Ice Cream: Pair with vanilla ice cream for the ultimate dessert experience.
3. Coffee Pairing: This pie pairs wonderfully with a strong cup of coffee or espresso.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap slices individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge before serving.

FAQs

1. Can I use a store-bought crust?
Absolutely! If you’re short on time, a pre-made graham cracker crust works perfectly.

2. Can I substitute the whipped topping?
Yes, homemade whipped cream is a great alternative. Use 1 cup of heavy whipping cream, beaten until stiff peaks form.

3. Can I make this ahead of time?
This pie is ideal for making ahead. It tastes even better the next day as the flavors meld together.

Nutritional Information (Per Serving)

• Calories: 570
• Protein: 9g
• Carbohydrates: 44g
• Fat: 39g
• Sodium: 310mg

Butterfinger Peanut Butter Pie

A no-bake dessert with a graham cracker crust, creamy peanut butter filling, and crunchy Butterfinger topping. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Appetizer

Cuisine American

Servings 8

Ingredients

  

• 2 cups graham cracker crumbs
• 1 cup peanut butter
• 4 Butterfinger candy bars crushed

Instructions

 

• Prepare the crust by mixing graham cracker crumbs and butter.
• Make the filling by combining peanut butter, cream cheese, powdered sugar, and whipped topping.
• Fold in crushed Butterfinger pieces and pour into the crust.
• Top with remaining Butterfinger and chill for 4 hours.