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No-Bake Butterfinger Pie

A slice cut from a no-bake butterfinger pie showing a thick, creamy filling and chocolate crust, topped with crushed Butterfinger pieces.
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Make this cool, creamy, and crunchy No-Bake Butterfinger Pie. It features a chocolate cookie crust, a rich peanut butter filling, and is loaded with crushed Butterfinger candy bars. This easy dessert is perfect for parties and gatherings.

Ingredients

Scale
  • 1 pre-made 9-inch chocolate cookie crust (like Oreo)
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
  • 1/2 cup powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)
  • 1 1/2 cups Butterfinger candy bars, chopped
  • 1/2 cup mini chocolate chips (optional, for topping)
  • Extra chopped Butterfingers (optional, for topping)

Instructions

  1. Prepare the crust: If using a store-bought chocolate cookie crust, set it aside. If you are making your own, crush about 24 chocolate sandwich cookies and mix with 1/4 cup melted butter. Press into a 9-inch pie plate and chill while you prepare the filling.
  2. Make the peanut butter filling base: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of powdered sugar and the 1 cup of peanut butter. Beat until fully combined and creamy. Stir in 1 teaspoon of vanilla extract.
  3. Make the whipped topping: In a separate, clean bowl, beat the cold heavy whipping cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
  4. Combine fillings: Gently fold about half of the whipped topping into the peanut butter mixture until just combined. Fold in most of the chopped Butterfinger bars, reserving some for garnish.
  5. Assemble the pie: Spoon the peanut butter filling evenly into the prepared chocolate crust. Spread the remaining whipped topping over the filling layer.
  6. Garnish: Sprinkle the reserved chopped Butterfingers and mini chocolate chips (if using) over the top of the pie.
  7. Chill: Refrigerate the pie for at least 4 hours, or until firm. For faster setting, you can freeze it for about 2 hours.
  8. Serve: Slice and serve this crowd-pleasing dessert. If you enjoy our recipes, follow Sophia on Pinterest!

Notes

  • For a quicker option, you can substitute the homemade whipped cream with 1 cup of frozen whipped topping (like Cool Whip), thawed.
  • If you are interested in structured eating plans, compare this treat with options from the best meal delivery services to balance your diet.
  • This pie is excellent for parties; consider how this recipe compares to a keto meal plan delivery if you are tracking macros.
  • If you want to explore precise cooking methods for other recipes, look into the sous-vide precision cooker.

Nutrition

Find it online: https://kitchenuser.net/butterfinger-pie-no-bake-recipe/