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A creamy no-bake peanut butter pie topped with whipped cream and crushed Butterfinger candy pieces, set in a golden graham cracker crust and garnished with extra candy crumbs.

No-Bake Butterfinger Peanut Butter Pie

No-bake Butterfinger Peanut Butter Pie with a creamy peanut butter and cream cheese filling, crushed Butterfinger candy, Cool Whip, and a graham cracker crust. Rich, crunchy, and freezer-friendly.
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Prep Time 15 minutes
Freeze Time At least 4 hours Total Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 graham cracker pie crust
  • 8 oz cream cheese softened
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1 cup Cool Whip plus extra for topping
  • 1½ cups crushed Butterfinger candy bars divided

Equipment

  • Mixing bowl, hand mixer or spoon, spatula

Method
 

  1. Beat softened cream cheese and peanut butter until smooth. Mix in powdered sugar until silky.
  2. Gently fold in 1 cup Cool Whip and ¾ cup crushed Butterfinger.
  3. Spread filling into the crust and smooth the top.
  4. Top with additional Cool Whip and the remaining crushed Butterfinger.
  5. Cover and freeze at least 4 hours until firm.
  6. Let sit at room temperature 10 minutes before slicing. Serve cold or slightly frozen.

Notes

Softened cream cheese is essential for a smooth filling. Freeze fully for clean slices. Excellent make-ahead dessert. Slightly frozen texture is especially good on warm days. Highly addictive—consider making two.
Nutrition