Indulge in the ultimate no-bake dessert with Butterfinger Pie with Peanut Butter, combining creamy peanut butter filling, a crunchy graham cracker crust, and pieces of Butterfinger candy for a decadent treat. This dessert is perfect for parties, holiday gatherings, or when you simply crave a sweet and crunchy delight without turning on the oven.

The silky peanut butter filling is balanced by the crisp graham cracker crust, while Butterfinger pieces throughout the filling and on top provide chocolate-caramel crunch that everyone will love. No-bake pies like this are a lifesaver for busy hosts, allowing you to create a show-stopping dessert with minimal effort.

This pie is rich, creamy, and utterly irresistible. Whether served for a birthday, potluck, or casual get-together, it’s guaranteed to disappear fast.

Ingredients

Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups whipped cream, folded in
- 3 Butterfinger candy bars, crushed
Topping
- Additional crushed Butterfinger candy for garnish
- Drizzle of chocolate or caramel sauce (optional)

Instructions

Prepare the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch pie dish evenly. Chill in the refrigerator for 10–15 minutes to set.
Make the Filling
In a large mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Fold in Whipped Cream and Butterfinger
Gently fold in whipped cream and 3 crushed Butterfinger bars until well combined.
Assemble the Pie
Pour filling into the prepared crust and smooth the top with a spatula. Sprinkle additional crushed Butterfinger pieces over the top.
Chill
Refrigerate the pie for at least 2–3 hours or until firm. For best results, chill overnight.
Serve
Slice and serve chilled. Optionally, drizzle with chocolate or caramel sauce for extra decadence.

Tips for Perfect Butterfinger Pie

Crust: Press firmly for a sturdy base that holds the creamy filling.
Folding: Gently fold whipped cream to maintain a light and airy filling.
Candy Crunch: Add more Butterfinger for extra texture if desired.
Make Ahead: This pie can be made a day in advance and kept refrigerated.

Variations

Chocolate Peanut Butter Pie: Add ½ cup melted chocolate to the filling for a chocolatey twist.
Mini Pies: Use muffin tins to make individual no-bake Butterfinger pies.
Nutty Crunch: Add chopped peanuts to the filling for extra crunch.
Caramel Delight: Drizzle caramel over the top for a rich, gooey finish.

Fun Facts & Cultural Context

Butterfinger candy bars were first introduced in 1923 and became an iconic peanut butter and chocolate treat in the U.S. Combining them with creamy pie filling elevates their flavor in a decadent dessert.

No-bake pies like this one became popular in the mid-20th century as convenient desserts requiring minimal kitchen time. They’re perfect for warm weather, busy schedules, or holiday gatherings, allowing for a rich dessert without an oven.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Do not freeze; whipped cream may separate when thawed.
Slice and serve chilled for the best texture and flavor.