Butterfinger Pie with Peanut Butter (No-Bake)

This no-bake pie layers a peanut butter cream cheese filling studded with crushed Butterfinger bars over a simple graham cracker crust. Whipped topping keeps the filling light despite the peanut butter's richness, and a long chill in the fridge is what actually sets everything into sliceable form. It's an easy make-ahead dessert that's mostly just mixing and waiting.

A no-bake peanut butter pie loaded with crushed Butterfinger bars on a graham cracker crust.

Why You'll Love This Recipe

• Fast: ready in about 270 minutes (30 min prep, ? min cook)
• Simple: 8 everyday ingredients
• Feeds the family: 8 servings
• Light: about 570 calories per serving

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup 1 stick unsalted butter, melted
• 1 cup creamy peanut butter
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (like Cool Whip, thawed)
• 4 Butterfinger candy bars (2.1 oz each, crushed (plus extra for topping))

Instructions

1. Mix the graham cracker crumbs with the melted butter in a medium bowl until well combined, then press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, and refrigerate while you make the filling.
2. Beat the peanut butter and softened cream cheese together in a large bowl until smooth, about 2 minutes, then add the powdered sugar and vanilla, mixing until well combined and creamy, about 1 to 2 more minutes.
3. Gently fold the whipped topping into the peanut butter mixture until just combined, being careful not to overmix.
4. Crush 3 of the Butterfinger bars, saving one for topping, and fold the crushed pieces into the peanut butter mixture.
5. Pour the filling into the prepared crust, smoothing the top with a spatula.
6. Crush the remaining Butterfinger bar and sprinkle it evenly over the top of the pie.
7. Refrigerate the pie for at least 4 hours, or overnight, to let it set.
8. When ready to serve, slice the pie, dipping your knife in hot water and wiping it dry between cuts for the cleanest slices.

Cooking Tips

• Press the crust firmly into the pan so it holds together once sliced.
• Fold the whipped topping in gently so the filling stays light and airy.
• Chill the pie for the full time recommended, or longer, so it sets firmly before slicing.

Substitutions

• Any candy bar can replace Butterfinger for a different flavor and crunch.
• Chocolate graham crackers can replace regular for the crust.
• Light cream cheese can replace regular for a slightly lighter filling.

Storage

• Refrigerate covered for up to 4 days.
• Keep it chilled until just before serving.
• Freeze unsliced pie for up to a month, thawing in the fridge overnight before serving.

Serving Suggestions

• Slice with a warm knife for the cleanest cuts.
• Serve chilled straight from the fridge.
• Add a drizzle of chocolate or caramel sauce before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	570 kcal

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