Butterfinger Peanut Butter Pie

If you love creamy, dreamy peanut butter desserts and crave a no-bake treat that feels like pure indulgence, this Butterfinger Peanut Butter Pie is about to become your new favorite. It’s rich, silky, and filled with layers of peanut butter flavor—then topped with crushed Butterfingers for that irresistible chocolatey crunch.

This pie hits all the right notes: a smooth peanut butter filling, a crisp chocolate crust, and a whipped topping so light it practically melts in your mouth. It’s simple enough for busy weeknights yet impressive enough for holidays, potlucks, or birthdays.

Whether you’re a peanut butter fanatic or just someone who can’t resist a candy-bar-inspired dessert, this pie will steal your heart (and maybe your fork).

Why You’ll Love This Butterfinger Peanut Butter Pie

• No Bake & Foolproof: No oven, no stress—just mix, chill, and serve. Perfect for summer or anytime you need a quick dessert.
• Candy Bar Crunch: Crushed Butterfingers throughout the filling and topping bring a sweet caramel-chocolate crunch.
• Creamy & Light Texture: Thanks to cream cheese and whipped topping, this pie is silky smooth without being too heavy.
• Make-Ahead Friendly: Chill it overnight for an even better texture and flavor the next day.
• Crowd-Pleaser: Whether for family gatherings or office potlucks, this dessert disappears fast.

Ingredients

For the Crust:

• 1 pre-made Oreo cookie pie crust (or homemade if desired)

For the Peanut Butter Filling:

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz whipped topping (like Cool Whip), thawed
• 5 fun-size Butterfinger candy bars, crushed

For the Topping:

• 1 cup whipped topping
• 3 fun-size Butterfinger candy bars, crushed (for garnish)
• Optional: chocolate syrup drizzle or chocolate shavings

Instructions

1. Prepare the Crust:
   If using a store-bought Oreo crust, set it aside. For homemade, combine 24 crushed Oreo cookies with 5 tablespoons melted butter. Press firmly into a pie dish and refrigerate while making the filling.
2. Beat the Base:
   In a large mixing bowl, beat softened cream cheese and peanut butter together until smooth and creamy. This ensures a rich texture without lumps.
3. Add Sweetness:
   Mix in powdered sugar and vanilla extract until fully combined. The mixture should be thick but smooth.
4. Fold in the Whipped Topping:
   Gently fold in 8 oz of thawed whipped topping using a rubber spatula. Don’t overmix—you want to keep it light and airy.
5. Add the Butterfinger Crunch:
   Stir in the crushed Butterfinger pieces for that signature candy crunch in every bite.
6. Assemble the Pie:
   Spoon the filling into the prepared crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
7. Chill the Pie:
   Refrigerate for at least 4 hours or overnight until set. This step is essential for the perfect creamy texture.
8. Decorate the Top:
   Before serving, spread or pipe an additional layer of whipped topping over the chilled pie. Sprinkle with more crushed Butterfingers and drizzle with chocolate syrup if desired.
9. Serve & Enjoy:
   Slice with a sharp knife, serve cold, and watch smiles appear instantly.

Butterfinger Peanut Butter Pie

A creamy, no-bake peanut butter pie topped with crushed Butterfingers and nestled in a chocolate cookie crust — easy, indulgent, and irresistibly good.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 Oreo cookie pie crust store-bought or homemade

Filling

• 8 oz cream cheese softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping thawed
• 5 Butterfinger candy bars crushed

Topping

• 1 cup whipped topping for garnish
• 3 Butterfinger candy bars crushed for topping
• Chocolate syrup optional drizzle

Equipment

• Mixing bowls
• Electric mixer
• Rubber spatula
• Pie dish

Method

 

1. Prepare or set aside the Oreo pie crust.
2. Beat cream cheese and peanut butter until smooth.
3. Add powdered sugar and vanilla; mix until combined.
4. Fold in whipped topping gently until smooth and fluffy.
5. Stir in crushed Butterfingers and mix lightly.
6. Spread filling into crust evenly and smooth the top.
7. Refrigerate at least 4 hours or overnight.
8. Before serving, top with whipped topping, more crushed Butterfingers, and drizzle with chocolate syrup.

Notes

For a firmer texture, freeze the pie for 1 hour before serving. Use full-fat cream cheese for best results.

Pro Tips for the Perfect Pie

• Use Full-Fat Cream Cheese: It gives the pie a richer, smoother flavor.
• Crush Butterfingers Easily: Place them in a zip-top bag and smash with a rolling pin. You can also pulse in a food processor for finer bits.
• Chill Overnight: While 4 hours is fine, overnight chilling makes the texture firm yet creamy—just perfect for slicing.
• Make It Mini: Turn this recipe into 6–8 mini pies using small tart pans or ramekins.
• Add Chocolate Ganache: For an extra indulgent twist, pour a thin layer of melted chocolate on top before chilling.

Variations

• Reese’s Version: Replace Butterfingers with crushed Reese’s Peanut Butter Cups for a double dose of peanut butter goodness.
• Nutella Swirl Pie: Swirl a few tablespoons of Nutella into the filling before chilling for a chocolate-hazelnut twist.
• Salted Pretzel Crust: Combine crushed pretzels with melted butter for a sweet-salty upgrade.
• Frozen Pie: Pop it into the freezer for a firmer, ice cream-like dessert. Slice straight from frozen for hot summer days.

How to Store

• Refrigerator: Store covered in the fridge for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw in the refrigerator for several hours before serving.
• Pro Tip: Store slices individually wrapped for easy grab-and-go dessert portions.

Serving Suggestions

This Butterfinger Peanut Butter Pie is pure joy on its own, but here are a few fun serving ideas:

• Add a dollop of whipped cream and a sprinkle of mini chocolate chips on top.
• Serve with a drizzle of caramel or hot fudge sauce.
• Pair with a cold glass of milk or a cup of coffee for the ultimate comfort dessert moment.

Fun Facts About Butterfinger Pie

• The original Butterfinger candy bar dates back to 1923 and became famous for its signature crisp, peanut-buttery center.
• Butterfinger-inspired desserts became wildly popular in the 1990s thanks to their unique texture that combines both crunch and creaminess.
• This pie recipe takes that same nostalgia and wraps it in a cool, creamy, no-bake shell—perfect for modern dessert lovers.

Why This Recipe Works Every Time

The secret lies in the balance of textures: the crunchy candy bits, the fluffy whipped topping, and the dense peanut butter base all work together. The Oreo crust anchors it with a bittersweet note that complements the sweetness of the filling. Plus, it’s incredibly forgiving—no baking, no complicated steps, just pure dessert bliss.

So, next time you crave something impressive but effortless, Butterfinger Peanut Butter Pie is your go-to.

Final Thoughts

This pie isn’t just a dessert—it’s an experience. Every bite is a blend of nostalgia, candy bar crunch, and peanut butter creaminess. It’s the kind of recipe that makes people ask, “Can I get the recipe?” after just one forkful.

Make it once, and it’ll become a permanent part of your dessert rotation—perfect for holidays, birthdays, or “just because” moments when you need a little sweetness in your life.

Recipe Summary:
Butterfinger Peanut Butter Pie is a creamy, no-bake dessert featuring peanut butter filling, crushed Butterfingers, and a chocolate cookie crust. Easy, indulgent, and guaranteed to impress.