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Close-up of a creamy no-bake Butterfinger pie in a graham cracker crust, topped with crushed Butterfinger candy pieces and peanut butter crumbles. A slice has been removed to reveal the smooth peanut butter cream filling with crunchy candy throughout. Served chilled with extra Butterfinger pieces scattered on top, captured in warm natural light on a rustic wooden table.

no-bake Butterfinger Pie

An easy no-bake Butterfinger Pie with a creamy peanut-butter cream-cheese filling, crushed Butterfinger candy, and a graham cracker or Oreo crust. Rich, crunchy, and dangerously addictive—ready with just 15 minutes of work and a few hours of chilling.
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Prep Time 15 minutes
4 minutes
Total Time 19 minutes
Servings: 9
Ingredients Equipment Method Notes

Ingredients
  

  • 1 8-ounce package cream cheese, room temperature
  • ½ cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 1 8-ounce container Cool Whip, thawed
  • 1½ cups crushed Butterfinger bars about 8–10 fun-size bars, plus extra for topping
  • 1 graham cracker or Oreo crust store-bought

Equipment

  • Mixing bowl, hand mixer, spatula, knife or food processor for crushing candy

Method
 

  1. Beat the cream cheese and peanut butter together until completely smooth and fluffy.
  2. Mix in the vanilla and powdered sugar until silky.
  3. Gently fold in the Cool Whip until the filling is light and cloud-like.
  4. Stir in 1½ cups crushed Butterfingers, reserving some for the top.
  5. Spread the filling into the crust and smooth the top.
  6. Sprinkle with extra Butterfinger pieces and crumbs.
  7. Cover and refrigerate at least 4 hours or overnight.
  8. Slice with a sharp knife wiped clean between cuts and serve cold.

Notes

Softened cream cheese is essential for a smooth filling. Fold the Cool Whip gently to keep the texture light. Chill thoroughly for clean slices. The pie freezes well and tastes even better the next day.