This No-Bake Butterfinger® Pie is a must-make: super creamy, full of peanut butter flavor, and completely no-bake.
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Table of contents
- No-Bake Butterfinger® Pie
- Ingredients for No-Bake Butterfinger® Pie
- How to Make No-Bake Butterfinger® Pie
- No-Bake Butterfinger® Pie Recipe Troubleshooting & FAQ
No-Bake Butterfinger® Pie
No-bake desserts are great year-round, and I especially reach for them during busy times like the holidays when ovens are already in use. This No-Bake Butterfinger® Pie is an easy, crowd-pleasing option that combines creamy peanut butter, tangy cream cheese, and light whipped cream with crunchy Butterfinger® pieces folded into the filling and sprinkled on top.
The pie comes together quickly and stores well in the fridge or freezer, making it a perfect make-ahead dessert. If you prefer, you can bake the crust briefly for a firmer texture when slicing, but chilling the crust keeps the recipe truly no-bake.
Ingredients for No-Bake Butterfinger® Pie
To make this No-Bake Butterfinger® Pie you will need:
- Graham cracker crumbs + cocoa powder: Use chocolate graham crackers alone if you have them, otherwise combine regular graham crumbs with cocoa for a chocolate crust.
- Butter: Melted, to bind the crust.
- Brown sugar: Light or dark works.
- Heavy cream: Very cold, for whipping to stiff peaks.
- Powdered sugar: For sweetening the whipped cream and the filling.
- Peanut butter + cream cheese: The base of the creamy, peanut-buttery filling—use creamy peanut butter and softened cream cheese for best texture.
- Vanilla extract: A small amount to boost flavor.
- Butterfinger® bars: Chopped and folded into the filling and used as a topping; I use five full-size bars total (two in the filling, three for topping) for a crunchy finish.
- Optional peanut butter + cocoa drizzle: Melted peanut butter alone or mixed with a tablespoon of cocoa powder makes a nice drizzle for the top.
How to Make No-Bake Butterfinger® Pie
This is an easy dessert that’s worth making again and again. Start by preparing the crust: combine graham cracker crumbs, cocoa powder, and brown sugar, then stir in melted butter and press the mixture into a greased 9-inch pie dish. You can chill the crust in the fridge or freezer for a no-bake approach, or bake it at 350°F (180°C) for about 9–10 minutes and cool it before filling if you prefer a firmer crust.
For the filling, whip the chilled heavy cream with a portion of the powdered sugar until stiff peaks form. In the same bowl (no need to wash), beat the softened cream cheese, peanut butter, vanilla, and the remaining powdered sugar until smooth and thick. Fold the whipped cream into the peanut butter–cream cheese mixture gently to keep it light, then fold in the chopped Butterfinger® pieces. Pour the filling into the prepared crust, smooth the top, and chill.
Chill the pie in the refrigerator for at least 5–6 hours or preferably overnight for the best texture; if you’re short on time, freeze it for about 2–3 hours until firm. Once chilled, top with additional chopped Butterfinger® and drizzle with melted peanut butter (plain or mixed with a little cocoa) before serving.
No-Bake Butterfinger® Pie Recipe Troubleshooting & FAQ
Can I use a store-bought graham cracker crust?
Yes. If you use a pre-made crust, keep the filling quantities the same.
Can I use Cool Whip instead of whipping heavy cream?
I recommend using real heavy cream whipped to stiff peaks for the best texture and stability.
How long will the pie last in the fridge?
Stored covered, the pie will keep about 3 days in the refrigerator.
Can I freeze this pie?
Yes. The pie freezes well for up to 1 month. Serve directly from the freezer for a firmer slice or thaw overnight in the fridge before serving.
My filling looks separated — what happened?
This often happens if you use a natural peanut butter that separates and becomes oily. Use a standard creamy, non-natural peanut butter to avoid a greasy or separated filling.
Whether you need an easy holiday pie or a showstopping dessert for any occasion, this No-Bake Butterfinger® Pie is a simple, delicious choice that’s ready to customize and serve. Enjoy!
Print Recipe
No-Bake Butterfinger® Pie
Ingredients
For the Crust:
- 150 g graham cracker crumbs (about 10 full-sheet graham crackers)
- 20 g cocoa powder
- 55 g light brown sugar
- 70 g unsalted butter melted
For the Filling:
- 240 g heavy cream chilled
- 120 g powdered sugar divided
- 225 g cream cheese softened
- 250 g creamy peanut butter
- 1 teaspoon vanilla extract
- 115 g BUTTERFINGER® Bars (2 full-sized bars)
For the Toppings:
- 170 g BUTTERFINGER® Bars (3 full-sized bars)
- creamy peanut butter melted
- creamy peanut butter + 1 tablespoon cocoa powder melted
Instructions
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Spray a 9-inch pie dish with nonstick spray or grease lightly with butter. If baking the crust, preheat the oven to 350°F (180°C).
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In a medium bowl, whisk together graham cracker crumbs, cocoa powder, and light brown sugar. Stir in melted butter and press into the pie dish. Chill the crust until needed or bake for 9–10 minutes and allow to cool.
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Using a hand mixer or stand mixer with the whisk attachment, beat the heavy cream and 30 g (¼ cup) of the powdered sugar until stiff peaks form, about 4–5 minutes. Set the whipped cream aside. In the same bowl, beat the cream cheese, peanut butter, vanilla, and remaining powdered sugar until smooth and thick. Fold in the chopped Butterfinger® bars and the whipped cream, taking care not to deflate the mixture.
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Pour the filling into the prepared crust and freeze for 3 hours or chill in the refrigerator at least 5 hours or overnight.
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Once firm, top with additional chopped Butterfinger® bars and drizzle with melted peanut butter. Serve frozen or refrigerated.
Notes
Nutrition
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