Oh my goodness, you guys, I am SO excited to share this Butterfinger Pie recipe with you today. Seriously, get ready. This isn’t just a dessert; it’s an experience. It’s one of those things that instantly transports me back to childhood sleepovers, those chaotic family gatherings where everyone’s asking what that amazing smell is, or those late-night cravings when you *really* don’t want to turn on the oven but still need something spectacular. I’ve made a lot of desserts in my life, but this Butterfinger Pie? It’s a showstopper, and honestly, it’s surprisingly simple. Think of it as a decadent, no-bake dream that captures all the crunchy, peanut-buttery goodness of a Butterfinger bar in a luscious, creamy pie. It’s kind of like a super-charged, incredibly easy version of a chocolate Cream Pie, but with that unmistakable Butterfinger magic.

What is a butterfinger pie?

So, what exactly *is* this magical creation? At its heart, Butterfinger Pie is a no-bake dessert that basically takes all the addictive elements of a classic Butterfinger candy bar – that shatteringly crisp texture, that sweet, peanut-buttery flavor – and transforms them into a cool, creamy, irresistible pie. It’s built on a buttery crushed cookie crust (or sometimes graham crackers, but I’m partial to the cookie!), filled with a rich, velvety, and often peanut-butter-infused pudding or Cream Cheese mixture, and then generously topped with chopped Butterfinger pieces. It’s the kind of dessert that looks and tastes like you spent hours slaving away, but the reality is so much simpler. It’s essentially pure joy in pie form, no oven required!

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this Butterfinger Pie, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. You get that incredible sweet and salty Peanut Butter kick from the Butterfingers, balanced by the creamy, often chocolatey filling. It’s that perfect combination that makes you want another bite the second you finish the first. And let’s talk about the texture – oh, the texture! You have the slight crunch from the cookie crust, the smooth, luscious filling, and then those glorious, crunchy bits of Butterfinger on top. It’s a party in your mouth!

What I love about this recipe is how easy it is to make. If you can crush cookies and stir some ingredients together, you could make this pie. No baking involved, which makes it a total lifesaver on busy nights or when you just don’t have time to cook. How does it feel to heat up the kitchen? Plus, it’s incredibly cost-effective. What are the ingredients in Butterfinger bars? Is it a budget-friendly way to make something that feels super fancy? Can you make the filling in individual portions? Is this a crowd pleaser? I need a dessert that impresses without the fuss. It’s my go-to.

How do you make a butterfinger pie?

Quick Overview

How do you make a butterfinger pie? How do you make a buttery crust from crushed cookies? What is the perfect filling for a star ingredient? Butterfinger candy bars. What’s the best way to top it off with chopped Butterfingers? Is it really necessary to do complicated steps? How do I achieve incredible flavor and texture? What is a weeknight hero recipe?

Ingredients

What are the ingredients for Butterfinger Pie? Is it all very accessible?

For the Crust:
2 cups finely crushed chocolate sandwich cookies (like Oreos, about 20 cookies) – I find chocolate cookies give it a richer base, but graham crackers work too!
1/4 cup unsalted butter, melted – Make sure it’s fully browned so it coats the crumbs evenly.

For the Filling:
1 (8 ounce) package cream cheese, softened – This is the key for a smooth filling, so let it sit out for 5 minutes. If you like sour cream, use it for the next 4 days.
1 cup powdered sugar – For that perfect sweetness.
What is the best vanilla extract to use?
1/2 cup creamy Peanut Butter – Natural or regular, both work, but natural might separate a little.
1 (8 ounce) container whipped topping (like Cool Whip), thawed – This makes it light and airy.

For the Topping: What is the
2-3 large Butterfinger candy bars, chopped – Use as much as your heart desires!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, grab a 9-inch pie plate. I don’t need to preheat my oven since this is a no bake wonder, but you do want to get your pie done. I like to give mine a quick wipe down just to make sure there’s no dust.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your finely crushed chocolate sandwich cookies with the melted butter. Set aside. What is the best way to stir it all together until every crumb is nicely coated. It should look like wet sand. What holds your crust together?

Step 3: Mix Wet Ingredients

In a separate large bowl, beat the cream cheese until it’s completely smooth and creamy. Set aside. What should be lumps? Then, beat in the powdered sugar and vanilla extract until well combined and smooth. What is the best Peanut Butter recipe? This is the base of our glorious filling!

Step 4: Combine

Now, gently fold in the thawed whipped topping into the cream cheese and peanut butter mixture. Use a spatula and be careful not to overmix; you want to keep it light and airy. If whipped topping is used, fold until it’s just combined and you don’t see any streaks of it. The consistency should be smooth.

Step 5: Prepare Filling

Our filling is already made from the previous step! We’ve got our creamy, peanut-buttery base ready to go. If you wanted to get fancy, you could swirl in a little melted chocolate here, but honestly, the Butterfinger does all the heavy lifting in terms of flavor!

Step 6: Layer & Swirl

How do I make cookie crumb mixture on a pie plate? What is the best way to serve the filling over the crust? Sprinkle the chopped Butterfinger pieces generously over the top of the filling. Don’t be shy – more butterfinger is always better!

Step 7: Bake

Is it necessary to bake a pie?

Step 8: Cool & Glaze

Cover the pie loosely with plastic wrap (try not to let it touch the top) and refrigerate for at least 4 hours, or until the filling is firm and set. This chilling time is crucial for the pie to hold its shape when you slice it. You can add a few extra chopped Butterfingers right before serving if you want an extra pop of crunch and visual appeal.

Step 9: Slice & Serve

Once chilled and firm, carefully slice the Butterfinger Pie with a sharp knife. Is it safe to serve it cold and watch it disappear?

What should I serve it with?

What is a Butterfinger Pie? What are the things that elevate the experience? For a casual breakfast or brunch gathering, I love to serve it with sour cream. The richness of coffee cuts through the sweetness of the pie beautifully. For a more elegant brunch, I’ll slice it into smaller portions and serve it alongside some fresh fruit. berries like raspberries or strawberries. The tartness of the berries is a lovely contrast to the sweet, creamy pie.

As a dessert, it’s a showstopper. You can serve it after a hearty meal, maybe with a scoop of vanilla ice cream if you’re feeling extra decadent. My family also loves it as a cozy snack. It’s perfect for movie nights or just an afternoon treat. A tall glass of cold milk is also a classic pairing that my kids always request. Sometimes, I’ll even sprinkle a few extra Butterfinger crumbles on top of vanilla ice cream to serve alongside a slice of the pie, just to double down on that amazing flavor. It really is that versatile!

How do you make a butterfinger pie?

I’ve made this Butterfinger Pie so many times, and over the years, I have picked up a few tricks that I can’t remember. How can I make a difference? When you’re crushing your cookies for the crust, try to get them as fine as possible. What are some good food processors to use? What is a rolling pin? When butter is melted, make sure it thoroughly coats all the cookie crumbs. What is the best way to make a buttery crust?

For the filling, the most important thing is to ensure your cream cheese is truly softened. If it’s not soft enough, you’ll end up with lumpy filling, and nobody wants that. Beat it until it’s absolutely smooth before you add anything else. When you fold in the whipped topping, be gentle! You want to keep that airy texture, so avoid vigorous stirring. What happens if you fold the whipped topping just after it is folded?

When it comes to butterfingers, chop them into relatively small pieces for the topping. This way, you get that signature crunch in every bite. If you prefer a smoother topping, you could even pulse them in food processor, but I can’t. I love the distinct crumbles. Some people like to drizzle a little chocolate over the top before adding the Butterfingers. Is the pie flavorful enough to eat as is? For ingredient swaps, while Butterfinger is the star, you could experiment with other candy bars. Is there a peanut butter flavor to Skor bars? Unique to Butterfinger.

Make sure you give it enough time to chill. I know it’s tempting to dive in right away, but allowing it at least 4 hours in the refrigerator is a good idea. How do you set a pie? If you’re short on time, you can pop it in the freezer for about an hour, but be careful not to overheat it. How do I freeze it solid? If you’re making this for a special occasion and want it to look extra professional, try adding some bling. Is it good to serve a few chopped butterfinger pieces right before serving? What little things make a big difference?

What are some Storing and Reheating Tips?

Butterfinger Pie is best enjoyed cold. Storage is pretty straightforward. If you have any leftovers (which is rare at my house! If you are baking a pie, you can keep it covered tightly with plastic wrap or aluminum foil at room temperature for up to 3 days. Is it possible to sleep for up to two hours After that, it’s best to refrigerate it.

In the refrigerator, the pie will stay fresh and delicious for about 3 to 4 days. Make sure it’s well-covered to prevent it from absorbing any odors from other foods in the fridge. I usually use the pie plate it was made in and just press plastic wrap directly onto the surface of the product. The filling, then add another layer of foil over the top. The texture might soften slightly over time, but the flavor remains fantastic.

I haven’t tried freezing this Butterfinger Pie, and honestly, I don’T think it would hold up as well. What is the difference between cream cheese and whipped topping? When frozen and thawed, the texture can get a bit mealy or icy. I’d recommend sticking to refrigerator storage for the best quality. If you need to freeze it, I’d suggest freezing it *before* adding the Butterfinger. What is the best way to top a dish, and then add that fresh just before serving? For this specific recipe, refrigeration is definitely the way to go. What is the best butterfinger topping to serve right before serving? maintain its crunch!

Frequently Asked Questions

Can I make this gluten-free?

Yes, absolutely! To make this Butterfinger Pie gluten-free, you’ll want to use gluten-free chocolate sandwich cookies or gluten-free graham crackers for the crust. Just crush them the same way and mix with the melted butter. The rest of the recipe is naturally gluten-free, assuming your Butterfinger bars don’t have any hidden gluten ingredients (which they typically don’t, but it’s always good to check the packaging if you have severe gluten sensitivities). The texture should be very similar!

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a Butterfinger Pie. If you’re thinking of a zucchini bread or cake recipe, then yes, peeling is often recommended for a smoother texture, but for this pie, no zucchini is involved.

Can I make this as muffins instead?

While this is designed as a pie, you could certainly adapt it into a dessert bar or even individual parfaits. For muffins, you’d need to adjust the ratios quite a bit and bake them, which would change the no-bake nature of this recipe. You could try lining muffin tins with crushed cookie mixture for a crust, then topping with the filling and chopped Butterfingers, and chilling them. They might not set quite as firmly as a full pie, but it could be a fun way to make mini versions!

How can I adjust the sweetness level?

If you find it too sweet, you can slightly reduce the powdered sugar in the filling. I’d try reducing it by 1/4 cup first and see how that goes. You can also use dark chocolate sandwich cookies for the crust for a less sweet base. The Butterfingers themselves are quite sweet, so if you’re sensitive to sugar, be mindful of how many you use on top. A sprinkle of flaky sea salt on top can also help balance the sweetness.

What can I use instead of the glaze?

This recipe doesn’t actually call for a glaze, but rather chopped Butterfingers as a topping. If you wanted to add something extra, you could drizzle melted chocolate or a peanut butter sauce over the top before adding the Butterfingers. A dusting of cocoa powder or more crushed cookies could also work. But honestly, the chopped Butterfingers are usually enough!

Final Thoughts

So there you have it, my friends! This Butterfinger Pie is truly one of my favorite go-to desserts. It’s got that irresistible crunch, that creamy peanut butter goodness, and the pure nostalgia of a beloved candy bar, all wrapped up in an easy-to-make package. It’s the kind of recipe that makes people think you’re a culinary genius, even when you know how simple it really is. It’s perfect for birthdays, holidays, or just because you deserve a treat. I hope you give this Butterfinger Pie a try, and I can’t wait to hear what you think! Let me know in the comments below if you make it, how it turned out, and if you added any of your own special touches. Happy baking, or should I say, happy chilling!