This cool and creamy Butterfinger Pie is the stuff dreams are made of. It’s a no-bake dessert that’s so easy to make. Perfect for using up leftover candy and also a great excuse to buy some Butterfingers!
A chocolate oreo crust is filled with a rich and creamy filling with peanut butter and lots of crushed Butterfinger Candy bars.
Butterfingers are so much fun to make desserts with. Love this Butterfinger Lush! It’s one of the most popular recipes on Spicy Southern Kitchen.
Not only are Butterfingers one of the most delicious candies ever, they’re super easy to crush and once crushed, that awesome Butterfinger flavor is easily distributed throughout the entire deesert.
Every little bite of this Butterfinger Pie has lots of butterfinger flavor.
And little bites are what you’ll want to take! This is an ultra rich, creamy, and sweet dessert. A little goes a long way. But it’s so hard to not go back for seconds.
Type Of Peanut Butter To Use
For best results, use a no-stir peanut butter like Jif or Skippy. I have not tried this recipe with natural peanut butter.
How To Make Butterfinger Pie
(More detailed instructions in recipe card below.)
- Beat peanut butter, cream cheese, and vanilla together.
- Beat in powdered sugar.
- Chop the butterfingers and fold in crushed butterfingers.
- Fold in Cool Whip.
- Transfer filling to pie crust and smooth it out. Sprinkle butterfingers on top.
Kita says- “Made this for Thanksgiving this year and it was a huge hit! It was the first of the desserts to get wiped out! It’s very good and will definitely become a staple around my house and it has made “the cut” for the family cookbook.” ⭐⭐⭐⭐⭐
Recipe Tips
Storage
Wrap with plastic wrap and store in the refrigerator for up to 5 days.
Try These Other Easy No-Bake Pies
More Butterfinger Recipes
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Place cream cheese and peanut butter in a large mixing bowl. Add vanilla and beat with an electric mixer until smooth.
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Beat in powdered sugar until smooth.
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Fold in crushed butterfingers.
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Fold in Cool Whip.
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Spread filling in crust. Sprinkle reserved butterfingers on top.
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Refrigerate at least 4 hours before serving.
Calories: 657kcal | Carbohydrates: 81g | Protein: 10g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 389mg | Potassium: 283mg | Fiber: 2g | Sugar: 58g | Vitamin A: 402IU | Calcium: 72mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Just A Pinch
Originally published August 22, 2017.