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Butterfinger Pie tastes just like the famous candy bar with a creamy peanut butter filling and crushed butterfingers mixed in! This is a quick and easy pie recipe that is a perfect excuse to buy Butterfinger Candy Bars!
Who are my Butterfinger fans? Butterfinger pie is so easy to make and has the best filling made with peanut butter and cream cheese for a rich, cool and creamy dessert. I get a lot of inspiration from candy and look for any excuse to turn my favorites into pies, like Twix Pie, Turtle Pie, and candy bar pie and this recipe is filled with Butterfingers! It’s a 7 ingredient pie recipe you can make with any kind of pie crust, plus it’s a great no bake pie to make ahead and serve a day or two later.
Ingredient Notes
- Crust: Use my All-butter pie crust or for a no bake option, you can use a Graham Cracker Crust or an Oreo pie crust.
- Cream Cheese: Softened cream cheese is the base of the filling.
- Peanut butter: Creamy peanut butter or crunchy no-stir peanut butter can be used
- Cool Whip: This adds the fluffiness. Whipped Topping is easy to use and makes it totally no-fail. You can substitute 3 cups homemade whipped cream for the Cool Whip if you prefer! Just beat cold heavy whipping cream until stiff peaks form.
- Chopped Butterfinger candy bars or use Butterfinger Bits sold in the baking aisle.
How to Make Butterfinger Pie
- Either blind bake your pie crust or make your cookie crust.
- Chop the Butterfinger candy bars into small pieces.
- Make sure your cream cheese is room temperature to avoid lumps.
- Stir in the container Cool Whip and crushed Butterfinger candy. Spoon the peanut butter filling into your prepared crust. Cover the pie and refrigerate for at least four hours. Top the pie with more Cool Whip before slicing and serving.
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How to Store and Freeze
Store this pie in the refrigerator for up to 4 days, if made as directed with cool whip. If you swap heavy whipping cream it will only last 2-3 days. Butterfinger Pie can be frozen if made with cool whip – wrap it well with plastic wrap.
Expert Tips
- Feel free to use homemade whipped cream for the filling and the topping instead of Cool Whip if that’s what you prefer. Just be aware that Cool Whip tends to hold up better because it has stabilizers. If you use whipped cream and have leftovers, the whipped cream might break down after a few days.
- Sprinkling some finely chopped Butterfingers over the top before you serve it would be an excellent idea!
- The pie needs at least two hours to chill in the fridge, but you can let it sit overnight. Any leftovers will keep well for a few days.
- Love frozen pie? You should try my frozen Butterfinger ice cream pie, too!
Butterfinger Pie Recipe
Recipe Video
Ingredients
- 1 recipe Pie Crust (see note)
- 8 ounces (226g) cream cheese softened
- ½ cup (133g) peanut butter
- ¼ cup (50g) sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce/226g) container Cool Whip (or about 3 cups freshly whipped cream)
- 1 ½ cups (182g) chopped Butterfingers candy bars
Instructions
- Beat cream cheese with a hand mixer until smooth, then mix in peanut butter until smooth. Add sugar and vanilla and mix until combined, then stir in Cool Whip. Stir in chopped Butterfingers.
- Place mixture in pie. Cover and chill for at least 2 hours before slicing and serving. Serve with extra whipped topping or whipped cream. Store in refrigerator.
Recipe Notes
- If using an all butter pie crust you need to blind bake it.
- To make a NO BAKE PIE: use a graham cracker, Oreo, or peanut butter cookie crust instead of the pastry crust.
- Feel free to use homemade whipped cream for the filling and the topping instead of Cool Whip if that’s what you prefer. Just be aware that Cool Whip tends to hold up better because it has stabilizers. If you use whipped cream and have leftovers, the whipped cream might break down after a few days.
- The pie needs at least two hours to chill in the fridge, but you can let it sit overnight. Any leftovers will keep well for a few days.
- Sprinkling some finely chopped Butterfingers over the top before you serve it would be an excellent idea!
This pie looks amazing! I am going to try using a graham cracker crust. 🙂
I would make this if Butterfinger hadn’t changed their recipe. I can’t be the only one who doesn’t like the new one.
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