Easy No-Bake Butterfinger Pie
Make this incredibly easy No-Bake Butterfinger Pie! Features a creamy peanut butter cheesecake-like filling loaded with crushed Butterfinger candy in a graham cracker crust
Ingredients
(Based on 1x column)
- â–¢ 1 package (8 oz) cream cheese, softened
- â–¢ 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
- â–¢ 1 cup powdered sugar, sifted recommended
- â–¢ 1/2 cup creamy peanut butter (standard commercial type)
- â–¢ 3 Butterfinger candy bars (standard size), crushed, divided
- â–¢ 1 (9-inch) pre-made graham cracker crust
- â–¢ 1/2 tsp vanilla extract
Instructions
1. Prepare Candy:
- Unwrap the 3 Butterfinger candy bars. Place them in a sturdy Ziploc bag, seal it, and gently crush the bars using a rolling pin or mallet until they are broken into small, irregular pieces. Alternatively, pulse briefly in a food processor (don’t turn it into powder).
- Set aside about 1/4 to 1/3 of the crushed candy for topping later.
2. Make the Peanut Butter Filling Base:
- Ensure the cream cheese is fully softened to room temperature.
- In a large bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened cream cheese and the sifted powdered sugar together on medium speed until completely smooth and well combined. Scrape down the sides of the bowl.
- Add the creamy peanut butter and the vanilla extract to the bowl. Continue mixing on medium speed until everything is well combined and smooth.
3. Fold in Whipped Topping and Candy:
- Ensure the whipped topping is fully thawed but still cool. Add the thawed whipped topping to the peanut butter/cream cheese mixture.
- Using a rubber spatula, gently fold the whipped topping into the mixture until it is evenly incorporated and the filling is light and fluffy. Try not to deflate the whipped topping too much.
- Gently fold in the larger portion (about 2/3rds) of the crushed Butterfinger candy bars.
4. Fill the Crust:
- Spoon the prepared Butterfinger peanut butter filling into the pre-made graham cracker crust.
- Spread the filling evenly, smoothing the top with the rubber spatula or the back of a spoon.
5. Garnish:
- Sprinkle the reserved crushed Butterfinger candy evenly over the top surface of the pie.
6. Chill Thoroughly:
- Cover the pie loosely with plastic wrap or the lid that came with the crust.
- Refrigerate the pie for at least 4 hours, or preferably overnight. This chilling time is essential for the filling to fully set and firm up, and for the flavors to meld.
7. Serve:
- Once thoroughly chilled and firm, slice the No-Bake Butterfinger Pie into wedges using a sharp knife.
- Serve chilled and enjoy this sweet, creamy, and crunchy dessert!