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+ servings
Close up photo of a slice of butterfinger pie on a plate

Butterfinger Pie Recipe

This EASY Peanut Butterfinger Pie recipe is full of peanut butter and Butterfinger candy bars. With a no bake filling this simple pie is delicious with a pastry pie crust or substitute a graham cracker crust or oreo crust! This really is the BEST pie recipe!
Course Dessert
Cuisine American
Keyword peanut butter, pie
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings 8 servings
Calories 482kcal
Author Dorothy Kern
Cost $8-10


  • 1 recipe Pie Crust blind baked (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


  • 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.



Serving: 1serving | Calories: 482kcal | Carbohydrates: 47g | Protein: 9g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 343mg | Potassium: 240mg | Fiber: 2g | Sugar: 24g | Vitamin A: 381IU | Calcium: 51mg | Iron: 1mg