A creamy, no-bake dessert combining rich peanut butter filling with crunchy Butterfinger candy, all nestled in a buttery crust.

Why You’ll Love This Recipe

It’s easy: minimal baking (or none, depending on crust) and straightforward steps
Decadent flavor: peanut butter and Butterfinger deliver texture and sweetness
Make-ahead friendly: chill it in advance, slice when ready

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 prepared pie crust (store-bought or homemade; can be baked or used as a no-bake cookie crust)
8 oz (226 g) cream cheese, softened
½ cup (about 130 g) creamy peanut butter
1 teaspoon vanilla extract
1 cup (about 120 g) powdered sugar
8 oz (≈ 1 container) whipped topping (such as Cool Whip), thawed
1 bag of Butterfinger candy bars, chopped (reserve some for topping)

Directions

If your pie crust requires baking, bake according to instructions and allow to cool completely.
In a mixing bowl, beat the cream cheese until smooth.
Add the peanut butter and vanilla; mix until fully combined.
Gradually mix in the powdered sugar until smooth and creamy.
Reserve a small portion of the chopped Butterfinger pieces for topping; fold the remainder into the cream cheese mixture.
Gently fold in the whipped topping until incorporated (be careful not to overmix).
Spread the filling evenly into the cooled crust.
Sprinkle the reserved Butterfinger pieces on top.
Cover and refrigerate for at least 4 hours (or overnight) to allow the pie to set.
To serve, use a warm knife (dip in hot water and wipe dry between cuts) for clean slices.

Servings and timing

Yield: 8 servings
Prep time: ~20 minutes
Chill time: ~4 hours (or overnight)
Total time: ~4 hours 20 minutes

Variations

Use a chocolate cookie crust (e.g. Oreo crumbs + butter) instead of a traditional pie crust
Substitute homemade whipped cream for the whipped topping (stabilize if needed)
Mix in other candy bits (e.g. chopped peanut butter cups) along with Butterfinger
Drizzle chocolate ganache over the top before serving

Storage/Reheating

Store the pie covered in the refrigerator for up to 4–5 days
Do not freeze — freezing may affect the texture and make the crust soggy
For best slices, let the pie sit at room temperature ~10 minutes before serving

FAQs

What if I don’t have a pie crust?

You can make a no-bake crust using crushed cookies (graham crackers, Oreos) + melted butter pressed into the pie pan.

Can I use natural peanut butter?

Natural peanut butter tends to be too oily and may make the filling runny. Use a standard creamy peanut butter for best results.

Can I make this ahead of time?

Yes — in fact, making it a day ahead helps it set fully and makes serving easier.

How firm will the pie be?

It will be creamy but sliceable after chilling; it won’t be as firm as a baked pie.

Can I use homemade whipped cream instead of whipped topping?

Yes, though homemade whipped cream may soften faster over time, so serve sooner.

Can I freeze the pie?

Freezing is not recommended — it may alter texture and cause separation or sogginess.

How should I cut clean slices?

Dip a sharp knife in hot water, dry it, and slice; wipe between cuts for best results.

Can I reduce the sweetness?

You can decrease the powdered sugar slightly or use a less sweet crust, but you risk a looser filling.

What size pie pan is best?

A standard 9-inch pie pan works well.

Can children help with this recipe?

Absolutely — mixing, folding, and topping are safe and easy tasks for older children (with supervision).

Conclusion

This Peanut Butter Butterfinger Pie is a showstopper dessert that combines creamy peanut butter filling with crunchy candy bits. Its make-ahead ease and irresistible flavor make it perfect for gatherings or anytime you want something special with little fuss. Let it chill, slice with care, and enjoy every rich spoonful.