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!
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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6 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
For the Filling:
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1 (8 oz) package cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 teaspoon vanilla extract
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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6 fun-size Butterfinger bars, crushed (or about 1 cup crushed Butterfingers)
For Topping (Optional):
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Extra crushed Butterfingers
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Drizzle of chocolate or caramel sauce
Instructions
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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.
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Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract, mixing until well combined.
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Fold in the whipped topping and crushed Butterfingers gently until evenly distributed.
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Pour the filling into the chilled crust and smooth the top.
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Refrigerate for at least 4 hours, preferably overnight, until set.
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Before serving, top with more crushed Butterfingers and optional drizzle of chocolate or caramel sauce.
Notes
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This pie can be made 1–2 days in advance and stored in the fridge.
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For a firmer texture, freeze for 1–2 hours before serving.
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Try a chocolate cookie crust for extra indulgence.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
