Name: 15-Minute Butterfinger Pie Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 (8-ounce) package cream cheese, room temperature; 1/2 cup creamy peanut butter; 2 teaspoons vanilla extract; 1 1/2 cups powdered sugar; 1 (12.5-ounce) bag fun-sized Butterfinger bars, crushed (reserve 2 bars to sprinkle on top); 1 (8-ounce) container Cool Whip, thawed; 1 store-bought Oreo or chocolate graham cracker crust

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Oh my gosh, you HAVE to try this Butterfinger pie – it’s my go-to dessert when I’m craving something decadent but don’t want to turn on the oven. I first made this for my nephew’s birthday party years ago (he’s obsessed with Butterfingers), and now it’s the most requested recipe in my family. The best part? You can whip it up in 15 minutes flat!

Picture this: creamy peanut butter filling with little bursts of crunchy Butterfinger bits, all piled into a chocolate crust. It’s like eating candy bar fluff straight from the mixing bowl (not that I’d know anything about that… *cough*). And trust me, letting it chill transforms this simple no-bake dessert into something magical – the flavors meld together perfectly while you relax.

Butterfinger Pie - detail 1

Seriously, this Butterfinger pie disappears faster than a bag of Halloween candy at my house. The combination of smooth and crispy textures makes every bite irresistible. Just warning you – you might want to make two!

Why You’ll Love This Butterfinger Pie

This pie is my secret weapon for last-minute desserts, potlucks, and those “I need chocolate NOW” emergencies. Here’s why it’ll become your new favorite too:

Quick and No-Bake

No oven? No problem! I can have this pie ready to chill in 15 minutes flat – just enough time to unwrap those Butterfinger bars (and sneak a few pieces). Perfect for summer when turning on the oven feels like a crime against humanity.

Perfect Texture

The magic happens when that velvety peanut butter filling meets the crispy candy bits. Each bite gives you that satisfying crunch followed by melt-in-your-mouth creaminess. It’s like eating the best parts of a Butterfinger candy bar, but in pie form (which we can all agree is an upgrade).

Butterfinger Pie Ingredients

Okay, let’s talk ingredients – the building blocks of this magical pie! Everything here plays a specific role, so don’t be tempted to skip or substitute (well, except maybe sneaking an extra Butterfinger or two). Here’s what you’ll need:

First up is cream cheese – must be room temperature or you’ll end up with lumpy filling (been there, cried over that). Then grab creamy peanut butter – trust me, the smooth kind works best here unless you want peanutty shrapnel in every bite.

The Butterfingers? You’ll want the fun-size bars because they’re easier to crush. And when I say “crushed,” I mean finely chopped – big chunks will make slicing messy. Pro tip: use a food processor or smash ’em in a ziplock bag with a rolling pin (super therapeutic after a long day).

Last essentials: vanilla extract (the real stuff, please!), powdered sugar for sweetness without graininess, Cool Whip for cloud-like fluffiness, and a store-bought chocolate crust because we’re keeping this easy, friends!

Butterfinger Pie - detail 2

How to Make Butterfinger Pie

Okay, let’s get down to business – this pie comes together so fast you’ll be shocked at how easy it is! Just follow these simple steps, and you’ll have dessert magic in no time. (And yes, licking the spoon is absolutely part of the process.)

Mix the Filling

First, grab your room-temperature cream cheese – this is crucial for smooth blending. Toss it in your mixer bowl with the peanut butter and vanilla. Now beat the heck out of it until it’s completely smooth and dreamy. I usually let it go about 2-3 minutes on medium speed. You’ll know it’s ready when there’s not a single lump in sight!

Next comes the powdered sugar – add it gradually unless you want a sweet white cloud exploding in your kitchen (learned that the hard way). Mix until fully incorporated, scraping down the sides as needed. The filling should be thick but spreadable at this point – like peanut butter cloud fluff!

Fold in Candy and Topping

Here’s where the magic happens! Take about 3/4 of your crushed Butterfingers and gently fold them into the filling. I use a rubber spatula and make big, sweeping motions – you want to distribute those candy bits evenly without deflating all that airy goodness.

Now carefully fold in the Cool Whip. Don’t overmix – just until no white streaks remain. The mixture will be light as a feather and studded with those delicious candy bits. Spoon it all into your crust and smooth the top with the back of a spoon.

For the grand finale: sprinkle those reserved crushed Butterfingers over the top like edible confetti. Pop it in the fridge for at least 4 hours (overnight is even better if you can resist!). The wait is torture, but trust me – this chilling time transforms it from good to “oh-my-gosh-I-need-the-recipe” amazing.

Tips for the Best Butterfinger Pie

Listen, I’ve made this pie more times than I can count, and these little tricks make all the difference between good and knock-your-socks-off amazing:

Chill it good and proper: That 4-hour minimum isn’t just a suggestion – it’s what transforms this from goo to glorious. If you can resist, overnight chilling gives you perfect, clean slices.

Crush those Butterfingers fine: Big chunks are fun in candy bars but make slicing messy. I pulse mine in the food processor until they’re like crunchy sand with a few pea-sized pieces for texture.

Room temp is key: Cold cream cheese = lumpy filling. I leave mine out 2 hours before baking (or microwave 10 seconds if I forget – shh!).

Fold gently: You spent all that time making it fluffy – don’t deflate it! Wide, sweeping folds keep the air in.

Butterfinger Pie Variations

Listen, I’m all for tradition, but sometimes you gotta mix things up! Here are my favorite ways to play with this pie:

Whipped cream swap: Out of Cool Whip? Whip up some heavy cream with powdered sugar instead – it tastes even richer!

Crust adventures: Try a graham cracker crust for sweetness or a pretzel crust for salty contrast. Heck, I’ve even used crushed Oreos!

Candy chaos: Swap half the Butterfingers for crushed Reese’s Pieces or Snickers – just don’t tell my nephew I suggested it!

Serving and Storing Butterfinger Pie

Here’s the best way to enjoy your masterpiece! Let the pie chill in the fridge for at least 4 hours – I know it’s hard to wait, but this sets the filling perfectly. When you’re ready to serve, pull it out about 10 minutes beforehand so the texture gets extra creamy (cold pie is good, but slightly softened pie is heavenly).

Leftovers? Ha! But if you somehow have any, cover tightly with plastic wrap and refrigerate for up to 4 days. The crust might soften a bit by day 3, but the flavor just gets better – if it lasts that long!

Butterfinger Pie Nutritional Information

Okay, let’s be real – we’re not eating Butterfinger pie for its health benefits! But since you asked, here’s the scoop on what’s in each delicious slice (all values are approximate – exact numbers will vary based on your specific brands):

A standard serving (about 1/8 of the pie) clocks in at around 450 calories, with most coming from that dreamy combination of peanut butter and candy. You’re looking at 25g fat (12g saturated) from the cream cheese and Butterfingers – totally worth it in my book!

The sugar content is no joke at 35g per slice (thanks to the candy bars and powdered sugar), so maybe don’t eat the whole pie in one sitting (no judgment if you do though). Each serving also packs 7g protein from the peanut butter and cream cheese – see? Practically health food!

Remember, these numbers are estimates – your results might differ slightly based on the brands you use or how generously you slice it (we all know my “servings” tend to be… generous). But honestly? Some things are best enjoyed without overanalyzing!

FAQs About Butterfinger Pie

I get asked these questions ALL the time – here are the answers straight from my Butterfinger-loving heart:

Can I freeze Butterfinger pie?
Absolutely! Wrap it tightly in plastic wrap (I do two layers) and freeze for up to 2 months. Thaw overnight in the fridge – the texture stays perfect. The crust might soften slightly, but the flavor? Still amazing.

How long does it last in the fridge?
About 4 days if you can resist eating it all! The crust starts getting soggy after day 3, but I’ve never had a slice last that long. Pro tip: Press plastic wrap directly on the cut edges to keep them fresh.

Can I use other candy bars?
Oh honey, the world’s your candy store! Reese’s Pieces give extra peanut buttery goodness, while crushed Heath bars add toffee crunch. Just keep the total candy amount about the same – about 1 1/2 cups crushed. But let’s be real… nothing beats that classic Butterfinger magic!