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This Butterfinger Pie brings together the creamy comfort of peanut butter and lightly tangy cream cheese with the unmistakable crunch of Butterfinger candy bars. All of it gets nestled into a buttery graham cracker crust for a showstopping no-bake dessert. It is the kind of simple yet decadent treat that always draws oohs and ahhs at the table and wins over even those who claim not to have a sweet tooth.
My first time making this was for a birthday party on a hot summer day. It disappeared before the cake was even served and has been requested every year since.
What You’ll Need in Your Kitchen
- Cream cheese: choose a full-fat brick for the smoothest and richest texture
- Whipped topping: grab a name-brand version for fluffier results and fewer ice crystals
- Powdered sugar: sifts in easily for a smooth filling with no grittiness
- Creamy peanut butter: use a classic non-natural brand for the best mixability
- Butterfinger candy bars: pick ones that are fresh and crunchy not soft
- Graham cracker crust: store-bought saves time and keeps the pie base crisp
- Vanilla extract: pure vanilla gives subtle warmth and rounds out the flavors
How to Make It Like a Pro
- Soften the Cream Cheese:
- Allow the cream cheese to sit at room temperature for at least thirty minutes before starting. This ensures you will have a lump free creamy base when you beat it with powdered sugar.
- Whip Together the Base:
- Mix the softened cream cheese and powdered sugar using a hand mixer. Beat until totally smooth and light so you avoid lumps in the final pie filling.
- Blend in the Peanut Butter and Vanilla:
- Add the peanut butter and vanilla extract. Beat until the mixture is silky and uniform. A handheld mixer does the job quickly and ensures everything is well combined.
- Fold in the Whipped Topping:
- Switch to a spatula and gently fold the whipped topping in with broad strokes. Work slowly so you do not knock out all the fluffy air. This keeps your filling light.
- Stir in the Butterfinger Pieces:
- Add two thirds of your crushed Butterfinger bars and gently mix just enough to get the candy distributed throughout the filling. You want pockets of crunch in every slice.
- Spread into the Crust:
- Carefully spoon the filling into your graham cracker crust. Use the spatula to smooth the top and get as even a layer as possible for nice clean slices.
- Top and Chill the Pie:
- Scatter the remaining Butterfinger pieces on top pressing gently to embed them a bit. Cover well and refrigerate for at least four hours. Overnight yields the best texture and flavor.
- Slice and Enjoy:
- Cut into generous slices straight from the fridge. The colder the pie the better the creamy set will be and the crunch will remain perfect.
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I always get giddy when smashing those Butterfinger bars for the topping. My kids love being in charge of that bit. And the smell of peanut butter and candy wafting from the fridge as it chills brings everyone into the kitchen.
Keep It Fresh and Delicious
Store Butterfinger Pie covered in the refrigerator so it stays creamy and the candy on top keeps its signature crunch. For best results enjoy within three days. If you need to make it further in advance wrap the pie and freeze it then let it thaw in the fridge overnight before serving. Slices taste especially good with a few fresh berries or a scoop of vanilla ice cream.
Genius Ingredient Swaps
Try using other candy bars with a similar texture if you cannot find Butterfingers. Crunch bars or toffee bars work well. Swap in chocolate wafer crust for a deeper cocoa flavor or even pretzel crust for a salty twist. If peanut allergies are a concern substitute with almond or sunflower seed butter and a peanut free candy bar.
Plating Like a Chef
For extra flair drizzle melted chocolate in a zigzag pattern over each slice before serving or scatter some toasted chopped nuts over the top for a hint of saltiness. Neatly wipe your knife between cuts to keep slices pristine. Serve chilled on a simple white plate for contrast and let the pie’s rich golden tones pop.
The Story Behind the Bite
Butterfinger Pie reminds me of summer picnics and birthday parties at my aunt’s house where we all raced to snatch the last piece. It is a perfect illustration of how a super simple dessert can feel special when made with care and shared with people you love.
Recipe FAQs
- → Can I use homemade whipped cream?
Yes, homemade whipped cream can be substituted for store-bought whipped topping. Whip heavy cream to stiff peaks, then fold into the filling gently for a light texture.
- → How do I crush Butterfinger bars evenly?
Place the candy bars in a sealed bag and gently crush them with a rolling pin. This keeps the pieces uniform and easy to sprinkle.
- → What alternative crusts work well?
Chocolate cookie or Oreo crusts are delicious alternatives to graham cracker, offering a rich contrast to the sweet, nutty filling.
- → How long should the pie chill before serving?
Chill for at least 4 hours to ensure a firm set. Overnight chilling allows the flavors to meld and creates ideal texture for slicing.
- → Are there options for garnishing?
Top with extra whipped cream, a drizzle of chocolate sauce, or fresh berries for added flair and flavor balance.