Butterfinger Pie
This no-bake Butterfinger Pie combines crushed Butterfingers, cream cheese, and Cool Whip in an Oreo chocolate crust. The best party treat!
Say hello to the best Butterfinger Pie you’ll ever make! This creamy, no-bake dessert quickly became a family favorite in our house, and it’s perfect for any occasion. When the weather warms up, I’m all about easy no-bake recipes, from simple weeknight dinners to quick, crowd-pleasing desserts, so when I stumbled across this no-bake Butterfinger Pie recipe, I knew I had to try it. Even though I’m not the biggest peanut butter fan, I’ve always loved a Butterfinger candy bar, and this dessert delivers all that nostalgic flavor in delicious pie form.
BUTTERFINGER PIE
With only four simple ingredients (including a pre-made OREO pie crust!), it comes together in minutes. After a few hours of chilling in the fridge, the pie sets into a rich, creamy, candy-studded filling that is absolutely incredible. We served each slice with a drizzle of chocolate syrup and a dollop of whipped cream, and every bite was pure dessert bliss. Whether you’re looking for a quick summer dessert, an effortless Thanksgiving pie recipe, or a fun sweet treat for any occasion, this Butterfinger Pie is guaranteed to please everyone. This easy no-bake dessert deserves a permanent spot in your recipe collection!
Find my expert tips on how to make homemade butterfinger pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This No-Bake Butterfinger Pie Recipe:
- Easy No-Bake Dessert: With just four simple ingredients and a store-bought crust, this pie comes together in minutes. No oven required.
- Ultra Creamy Pie Filling: The combination of softened cream cheese and fluffy Cool Whip is what gives this pie the most creamy, crave-worthy filling.
- Nostalgic Candy Bar Flavors: Crushed Butterfinger bars add crunchy, peanut-buttery sweetness in every bite.
- Make-Ahead Friendly: Chill it for a few hours or overnight, making it ideal for holidays, parties, and busy weeknights.
- Customizable Toppings: Serve with chocolate syrup, whipped cream, or extra candy pieces for a delicious finish.
Ingredients
- 1 prepared chocolate OREO pie crust
- 8 ounces cream cheese softened
- 12 ounces frozen whipped topping (Cool Whip) thawed
- 5 (1.9 ounces, each) Butterfinger candy bars crushed then divided
Instructions
Place softened cream cheese and thawed whipped topping in a large bowl. Beat on medium speed with an electric hand-mixer until combined and creamy.
Pour in 4 of the crushed Butterfingers into the bowl. Gently stir to combine. Spoon mixture into premade pie crust. Spread out evenly. Top with the remaining crushed Butterfinger. Place pie in refrigerator to chill for at least 4 hours or up to overnight.
Slice into pieces and serve with chocolate syrup and whipped cream, if desired.
Servings
Serves 6.
Storage
Store leftover Butterfinger pie tightly covered in the refrigerator for 3–4 days, or freeze it for up to 1 month by wrapping the whole pie or individual slices in plastic wrap and foil. Thaw frozen pie in the fridge before serving, and add toppings like whipped cream or chocolate syrup just before enjoying for the best experience.
Holly’s Tips for The Best Butterfinger Pie:
- Room Temperature Is Best: Soften the cream cheese so it blends more smoothly with the Cool Whip, giving you a lighter pie filling without lumps.
- Crush the Butterfingers Finely: Use a food processor or place the candy bars in a zip-top bag and crush them with a rolling pin. Finer crumbs mix evenly into the filling and create a rich Butterfinger flavor.
- Chill Before Serving: Allow the pie to sit for at least 4 hours of refrigeration; overnight is best if you have the time. A fully chilled pie slices cleaner and sets into the most creamy and delicious no-bake dessert.
- Make It Your Own: Add whipped cream, chocolate syrup, or extra crushed Butterfinger pieces right before serving for the best presentation and flavor.
Frequently Asked Questions:
Absolutely, just prepare the Butterfinger Pie the day before and let it chill overnight for the best experience.
You can, but the texture will be very light and soft. If using homemade whipped cream, make sure it’s whipped to stiff peaks and fold it in gently to keep the filling fluffy.
Any candy bar you want! I recommend trying Kit Kats, Babe Ruth, 5th Avenue, Heath Candy Bar, Hershey’s Chocolate Bar, or even Reese’s Peanut Butter Cups for a nostalgic candy bar experience.
No, you don’t have to. But I will say a chocolate crust complements the candy bar flavor best. You can also use a graham cracker crust or a homemade Oreo crust if preferred.
If the pie is too soft, it likely didn’t chill long enough, or the cream cheese wasn’t fully softened when mixed. Make sure to refrigerate it for several hours until firm.
To make this Butterfinger Pie gluten-free, simply swap the chocolate OREO pie crust for a gluten-free chocolate cookie crust and double-check that the Butterfinger candy bars are labeled gluten-free. The filling ingredients are naturally gluten-free.
Similar Recipes
Craving something similar? Try my Brownie Pie next.
Can’t get enough of chocolate? My Chocolate Chip Cookie Pie is just as delicious.
Looking for another no-bake pie recipe? Both my Frozen Pink Lemonade Pie and Asphalt Pie (Winger’s Copycat Recipe) are great places to start.
In the mood for something different? My Shredded Apple Pie, Raspberry Cream Pie and Caramel Cream Pie are highly rated for Thanksgiving and Christmas gatherings.
Have you made this Butterfinger Pie recipe? 🍫
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ButterfingerPie #NoBakeDessert #LifeInTheLofthouse
Butterfinger Pie
Ingredients
- 1 prepared chocolate OREO pie crust
- 8 ounces cream cheese softened
- 12 ounces frozen whipped topping (Cool Whip) thawed
- 5 (1.9 ounces, each) Butterfinger candy bars crushed then divided
Instructions
- Place softened cream cheese and thawed whipped topping in a large bowl. Beat on medium speed with an electric hand-mixer until combined and creamy.
- Pour in 4 of the crushed Butterfingers into the bowl. Gently stir to combine. Spoon mixture into premade pie crust. Spread out evenly. Top with remaining crushed Butterfinger. Place pie in refrigerator to chill for at least 4 hours or up to overnight.
- Slice into pieces and serve with chocolate syrup and whipped cream, if desired.
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Made this some time ago and omg it was so delIcious! Everyone should make this pie at least once! So good!