This cool and creamy Butterfinger Pie is the stuff dreams are made of. It’s a no-bake dessert that’s so easy to make. Perfect for using up leftover candy and also a great excuse to buy some Butterfingers!
A chocolate oreo crust is filled with a rich and creamy filling with peanut butter and lots of crushed Butterfinger Candy bars.
Butterfingers are so much fun to make desserts with. Love this Butterfinger Lush! It’s one of the most popular recipes on Spicy Southern Kitchen.
Not only are Butterfingers one of the most delicious candies ever, they’re super easy to crush and once crushed, that awesome Butterfinger flavor is easily distributed throughout the entire deesert.
Every little bite of this Butterfinger Pie has lots of butterfinger flavor.
And little bites are what you’ll want to take! This is an ultra rich, creamy, and sweet dessert. A little goes a long way. But it’s so hard to not go back for seconds.
Type Of Peanut Butter To Use
For best results, use a no-stir peanut butter like Jif or Skippy. I have not tried this recipe with natural peanut butter.
Recipe Tips
- A hand-held electric mixer or electric stand mixer both work well for mixing the filling.
- You can use a homemade whipped cream instead of Cool Whip. You will need about 3 cups.
Storage
Wrap with plastic wrap and store in the refrigerator for up to 5 days.
Try These Other Easy No-Bake Pies
More Butterfinger Recipes
- Butterfinger Cheesecake Bars
- Butterfinger Poke Cake
- Butterfinger Banana Muffins
- Slow Cooker Butterfinger Cake
- Butterfinger Lush
- No-Bake Butterfinger Oatmeal Cookies
Butterfinger Pie
Equipment
Ingredients
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 (12.5-ounce) bag fun-sized butterfinger bars, crushed (reserve 2 bars to sprinkle on top)
- 1 (8-ounce) container Cool Whip, thawed
- 1 store-bought oreo or chocolate graham cracker crust
Instructions
- Beat cream cheese and peanut butter with an electric mixer until smooth.
- Mix in vanilla.
- Beat in powdered sugar until smooth.
- Fold in crushed butterfingers.
- Fold in Cool Whip.
- Spread filling in crust. Sprinkle reserved butterfingers on top.
- Refrigerate at least 4 hours before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Just A Pinch
Disclosure: This post may contain affiliate links.
Made my own oreo cookie crust for this recipe which was easy to make in its entirety…..so so good!
Tried this recipe and by far the best I’ve ate yet. Thanks for sharing.
It is really good isn’t it? 🙂
Any way to make this WITHOUT cream cheese??? My family and I hate it……. suggestions please!!
You can try using ricotta cheese.
What about Mascarpone?
What about one of the hazelnut spreads.
So change the whole recipe. Is hazelnut spread and hazelnut candies. Use coconut and some type of coconut cream pudding. All it takes is just a little imagination to change the recipe around, and I am sure it will taste great
I made this but my recipe doesn’t call for powdered sugarlll
Making this for our thanksgiving dessert
How many full sized bars can be substituted in place of all those tiny fun sized ones
I would use 6 of the 2.1-ounce size.
I’m about to make this. Do you think 5 of the 1.9 oz bars would be sufficient
It calls for 12.5 ounces of candy, so whatever the math dictates for different size candy bars.
12.5 (amount this calls for divided by 1.9 size bar you are asking about =6.57 or a little more than 6 and a half 1.9 oz bars….hope this helps
Thank you so much! YUM!!!
I cant wait to make this pie thank you .
I love this web site I was looking on my face book and saw that butter finger pie omg yummy!!! thank u my name on face book is ginger rain @facebook . ok thank you .
Thank you 🙂
I LOVE Butterfingers! Pinned this and can’t wait to try it!!
Hope you love it!!