Butterfinger Pie

Butterfinger Pie is a delectable no-bake dessert that combines the creamy richness of cream cheese and sweetened condensed milk with the crunchy, peanut-buttery goodness of Butterfinger candy bars. Set atop a buttery graham cracker crust, this pie is both indulgent and easy to prepare, making it a perfect treat for any occasion.food.com+5Life In The Lofthouse+5Spicy Southern Kitchen+5

Why You’ll Love This Recipe

• No-Bake Convenience: Requires no oven time, making it ideal for warm days or quick preparations.

• Rich and Creamy Texture: The combination of cream cheese and sweetened condensed milk creates a luscious filling.

• Crunchy Candy Delight: Incorporates crushed Butterfinger bars for added texture and flavor.

• Crowd-Pleaser: A favorite among both kids and adults, perfect for gatherings and potlucks.

• Make-Ahead Friendly: Can be prepared in advance and stored until serving time.Lemon8Life In The Lofthouse+4Inside BruCrew Life+4Plain Chicken+4

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 ½ cups graham cracker crumbs

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

For the Filling:

• 1 (8 oz) package cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 1 teaspoon vanilla extract

• 1 cup crushed Butterfinger candy bars

• 1 (8 oz) container whipped topping (such as Cool Whip), thawedspicedblog.com+11Plain Chicken+11Butter Your Biscuit+11Pics and Pastries+4Life In The Lofthouse+4Inside BruCrew Life+4

For Garnish:

• Additional crushed Butterfinger candy barsModern Honey+10Plain Chicken+10Life In The Lofthouse+10

Directions

1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes to set.

2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, and continue to beat until well combined. Fold in the crushed Butterfinger candy bars. Gently fold in the whipped topping until the mixture is smooth and uniform.

3. Assemble the Pie: Pour the filling into the prepared crust, spreading it evenly. Sprinkle additional crushed Butterfinger candy bars on top for garnish.

4. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.

5. Serve: Once set, slice and serve chilled.

Servings and Timing

• Servings: 10

• Preparation Time: 20 minutes

• Chilling Time: 4 hours

• Total Time: 4 hours 20 minutes

Variations

• Chocolate Crust: Substitute the graham cracker crust with a chocolate cookie crust for a richer flavor.

• Peanut Butter Addition: Add ½ cup of creamy peanut butter to the filling for an extra nutty taste.

• Mini Pies: Prepare individual servings using mini pie crusts or ramekins for a personalized touch.

• Frozen Version: Freeze the assembled pie for a firmer, ice cream-like texture.

Storage/Reheating

• Refrigeration: Store the pie covered in the refrigerator for up to 5 days.

• Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.

• Reheating: Not applicable, as this is a chilled dessert.

FAQs

Can I use a store-bought crust?

Yes, a pre-made graham cracker or chocolate cookie crust can be used for convenience.

Is it necessary to use whipped topping, or can I use homemade whipped cream?

Homemade whipped cream can be used as a substitute for whipped topping. Ensure it is whipped to stiff peaks for best results.

How do I crush the Butterfinger candy bars?

Place the candy bars in a sealed plastic bag and use a rolling pin or mallet to crush them into small pieces.

Butterfinger Pie

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• Author: Olivia
• Total Time: 4 hours 20 minutes (includes chilling)
• Yield: 10 servings
• Diet: Vegetarian

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Description

This Butterfinger Pie is an irresistibly creamy, no-bake dessert packed with crunchy Butterfinger candy, a rich cheesecake filling, and a buttery graham cracker crust—perfect for chocolate and peanut butter lovers!

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Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

For the Filling:

• 1 (8 oz) package cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 1 teaspoon vanilla extract

• 1 (8 oz) tub whipped topping (like Cool Whip), thawed

• 6 fun-size Butterfinger bars, crushed (or about 1 cup crushed Butterfingers)

For Topping (Optional):

• Extra crushed Butterfingers

• Drizzle of chocolate or caramel sauce

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Instructions

1. Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for 15–20 minutes.

2. Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract, mixing until well combined.

3. Fold in the whipped topping and crushed Butterfingers gently until evenly distributed.

4. Pour the filling into the chilled crust and smooth the top.

5. Refrigerate for at least 4 hours, preferably overnight, until set.

6. Before serving, top with more crushed Butterfingers and optional drizzle of chocolate or caramel sauce.

Notes

• This pie can be made 1–2 days in advance and stored in the fridge.

• For a firmer texture, freeze for 1–2 hours before serving.

• Try a chocolate cookie crust for extra indulgence.

• Prep Time: 20 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American