Butterfinger Pie

Butterfinger pie is the best easy no bake dessert! The filling uses chopped Butterfinger candy bars, peanut butter, cream cheese and homemade whipped cream. And you'll love the quick and easy 4 ingredient chocolate graham cracker crust!

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Are you looking for a no bake dessert that will wow your family and friends? I tested this Butterfinger pie for 4th of July this year {a bunch of new taste testers involved} and everyone went crazy for it!

Since we are all busy bakers, we need something easy; especially during the summer and holiday season. You'll love the 4 ingredient chocolate graham cracker crust made with regular graham crackers and cocoa powder. Both the crust and the filling come together in about 15-20 minutes, so this one can definitely be considered a quick recipe!

For more dessert recipes made with peanut butter be sure to check out my peanut butter caramel pretzel brownies, peanut butter pie, and mini peanut butter espresso cheesecake.

why you'll love this quick no bake butterfinger pie

• Easy ~ just press the chocolate graham cracker crust in a springform pan and let it chill while you mix the simple pie filling.
• Flavorful ~ from the rich chocolate crust to the creamy Butterfinger filling, each bite is full of chocolate and peanut butter flavor.
• No bake dessert ~ perfect for the heat of summer or when your oven is extra busy at Thanksgiving and Christmas.
• Make ahead ~ the Butterfinger pie needs to chill at least four hours, so it's a perfect make ahead dessert.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Graham crackers ~ I use Honey Maid brand and crush them in my food processor. If graham crackers aren't available where you live digestive biscuits are a good substitute. See the recipe card for how to use them.
• Brown sugar ~ dark or light can be used. The brown sugar adds moisture, which is helpful for the no bake crust.
• Cocoa powder ~ I use Scharffen Berger unsweetened cocoa powder, but Hershey's is a decent version too. This adds the chocolate element to the crust.
• Unsalted butter {not shown} ~ gets melted to hold the chocolate graham cracker crust together. Salted butter can be used with no changes to the recipe.
• Heavy cream ~ I prefer heavy cream or heavy whipping cream with a minimum of 36% fat for the Butterfinger peanut butter filling. A whipping cream {typically 30% fat} can be substituted. The heavy cream should be cold.
• Confectioners' sugar ~ also known as powdered sugar; adds structure and sweetness to the no bake filling.
• Vanilla ~ used in the whipped cream and filling for flavor.
• Cream cheese ~ use full fat cream cheese for the best Butterfinger pie texture. The cream cheese should be room temperature so pull it out at least two hours prior to starting the recipe.
• Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I like Skippy or Jif.
• Butterfinger candy bars ~ you need a 10.2 ounce bag of fun size candy bars or a total of 10.2 ounces in larger bars. I use a knife to chop them into small bits; they get mixed into the Butterfinger pie filling and sprinkled over the top of the pie.

what is in the middle of a Butterfinger?

The middle of a Butterfinger candy bar is made up of a candy mixture which includes creamy roasted peanut butter and cornflakes. The cornflakes are different than the cereal many of us know, but it helps provide the soft flaky texture.

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how to make chocolate graham cracker crust with regular graham crackers

Start by pulsing the graham crackers to fine crumbs in a food processor. You can also place the graham crackers in a zip-top bag and crush them with a rolling pin. Next add the brown sugar and unsweetened cocoa powder and pulse or stir to combine.

Then pour in the melted butter and pulse or stir until fully combined. The mixture will look like wet sand.

Press in an even layer into the bottom of a 9-inch springform pan and place the chocolate graham cracker crust in the refrigerator while you make the filling {place a piece of parchment paper across the bottom of the pan if you want to easily be able to remove the pie from the pan bottom}.

how to make the butterfinger filling

Start by using a handheld mixer or a stand mixer with the whisk attachment, whip the cold heavy cream, confectioners' sugar and vanilla on medium-high until stiff peaks form. Then set aside.

Using a handheld mixer or stand mixer fitted with the paddle attachment {no need to clean the beaters if using a handheld mixer}, beat the full-fat cream cheese on medium-high until smooth. Then add the peanut butter and kosher salt and beat on medium-high until fully combined. Scrape up and down the bowl and add the confectioners' sugar and vanilla and beat until fully combined.

Next add most of the crushed Butterfingers and mix on medium for about 30 seconds. Then fold in the whipped cream in two additions until fully combined.

Now pour the Butterfinger filling into the chilled chocolate graham cracker crust and smooth into an even layer. Take the Butterfingers you held aside and spread them over the top of the filling. Finally, refrigerate the Butterfinger pie for a minimum of 4 hours before serving.

tips for the best no bake pie

• A food processor is the most efficient way to get finely crushed graham crackers for the crust. I have a 25+ year old Cuisinart and it's still working fabulously! If you don't have a food processor, a zip-top bag and rolling pin is another way to crush the graham crackers.
• I use Honey Maid graham crackers. To make it easy; a full sheet is one large cracker that is scored into 4 mini crackers. Other brands may vary slightly in their weight and being off a few grams isn't going to make or break the graham cracker crust.
• Butterfingers are sold in a variety of size packages. I found one full 10.2 ounce bag of fun size candy bars was the perfect amount. If you can't find a fun size package, just add up the weights on the package to come to the same amount.
• A full-fat cream cheese will give you the best structure and texture to the no bake filling.
• The heavy cream needs to be COLD when you whip it for the homemade whipped cream. I use my hand mixer, but a stand mixer or a cold bowl and a whisk {and some good arm strength!} will also work.
• I like to be able to remove the Butterfinger pie from the bottom of the springform pan. If you would like to do the same, lay a piece of parchment paper over the bottom before placing the removable side piece.
• Let the pie chill for at least four hours. If you are pushed for time, you can pop the whole no bake pie in the freezer for an hour or two. It can either sit at room temperature for 10 minutes or you can cut it while frozen.

substitute ideas for the chocolate graham cracker crust

Traditional graham cracker crust ~ just omit the cocoa powder from the recipe.

Oreo crust ~ use the crust recipe from this chocolate raspberry cheesecake.

Shortbread crust ~ I didn't test this one, but imagine this flavor combination would be fantastic! You can use the shortbread crust layer from my Twix cake recipe.

While I always prefer a homemade graham cracker crust, you can substitute a store bought crust.

frequently asked questions

can you make this candy bar pie ahead?

Absolutely! I recommend making it the day before. The no bake homemade pie needs to chill for a minimum of four hours before serving. I prefer to let it chill overnight in the refrigerator, which lets the graham cracker crust with cocoa powder intensify in flavor and lets the creamy Butterfinger filling firm up.

can I make it gluten free?

Yes! Butterfinger pie can be made gluten free by using gluten free graham crackers. Butterfinger candy bars are gluten free!

can I use a store bought crust?

Yes, but I highly recommend making your own since it's easy to do! The no bake pie will taste best with the quick and easy chocolate graham cracker crust.

how to store

Any leftover Butterfinger pie should be stored covered in the refrigerator for up to 5 days.

The no bake pie can also be frozen for up to 3 months; allow to thaw in the refrigerator.

Remember to snap a picture and tag me on Instagram if you make this Butterfinger Pie. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more chocolate peanut butter desserts

• Peanut Butter Thumbprint Cookies
• Dairy Free Chocolate Cupcakes with Peanut Butter Frosting
• Buckeye Bars {no bake}
• Oatmeal Peanut Butter Chocolate Chip Cookies
• Peanut Butter Snickers Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Butterfinger Pie

recipe created and tested by:

Tasia Harper

Butterfinger pie is the best easy no bake dessert! The filling uses chopped Butterfinger candy bars, peanut butter, cream cheese and homemade whipped cream. And you'll love the quick and easy 4 ingredient chocolate graham cracker crust!

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Pies and Tarts

Cuisine American

Servings 12 slices

Calories 534 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

chocolate graham cracker crust

• ▢ 1 ½ cups graham crackers crushed, 12 full sheets/180g
• ▢ ¼ cup packed brown sugar 50g
• ▢ ¼ cup unsweetened cocoa powder 20-24g
• ▢ ½ cup unsalted butter melted 113g

butterfinger filling

• ▢ 1 cup heavy cream cold 240mL
• ▢ ¼ cup confectioners' sugar 30g
• ▢ 1 teaspoon pure vanilla extract
• ▢ 8 ounces full-fat cream cheese room temperature 227g
• ▢ ¾ cup creamy peanut butter 190g
• ▢ ¼ teaspoon kosher salt
• ▢ ¾ cup confectioners' sugar 90g
• ▢ 1 teaspoon pure vanilla extract
• ▢ 10.2 ounces Butterfinger candy bars* crushed and divided (I buy a fun size package/289g)

Instructions

 

for the chocolate graham cracker crust

• Start by pulsing the graham crackers (12 full-sheets/180g) to fine crumbs in a food processor. You can also place the graham crackers in a zip-top bag and crush them with a rolling pin.
• Next add the brown sugar (¼ cup packed brown sugar/50g) and unsweetened cocoa powder (¼ cup /20-24g) and pulse or stir to combine.
• Then pour in the melted butter (½ cup/113g) and pulse or stir until fully combined. The mixture will look like wet sand.
• Press in an even layer into the bottom of a 9-inch springform pan and place the chocolate graham cracker crust in the refrigerator while you make the filling (place a piece of parchment paper across the bottom of the pan if you want to easily be able to remove the pie from the pan bottom).
• If using fun size Butterfingers, hold 4 bars aside (you will chop them for topping the butterfinger filling), this is about 80g of candy bar. Chop the remaining candy bars (about 200g) and set aside.

for the butterfinger filling

• Using a handheld mixer or a stand mixer with the whisk attachment, whip the cold heavy cream (1 cup/240mL), confectioners' sugar (¼ cup/30g) and vanilla (1 teaspoon) on medium-high until stiff peaks form, about 3-4 minutes. Set aside.
• Using a handheld mixer or stand mixer fitted with the paddle attachment (no need to clean the beaters if using a handheld mixer), beat the full-fat cream cheese (8 ounces/227g) for 30-60 seconds on medium-high until smooth. Then add the peanut butter (¾ cup/190g) and kosher salt (¼ teaspoon) and beat on medium-high until fully combined, about 1 minute.
• Scrape up and down the bowl and add the confectioners' sugar (¾ cup/90g) and vanilla (1 teaspoon) and beat on medium-high until fully combined, about 2 minutes.
• Next add about 200g of the crushed Butterfingers and mix on medium for about 30 seconds. Then fold in the whipped cream in two additions until fully combined.
• Now pour the Butterfinger filling into the chilled chocolate graham cracker crust and smooth into an even layer. Take the Butterfingers you held aside and spread them over the top of the filling. Finally, refrigerate the Butterfinger pie for a minimum of 4 hours before serving.

Notes

Heavy cream or heavy whipping cream with 36% fat is what is needed for the correct texture.

Full fat cream cheese is recommended. I have not tested this recipe with low fat cream cheese.

The recipe can be prepared up to two days before serving. Store covered in the refrigerator.

Any leftover Butterfinger pie should be stored covered in the refrigerator for up to 5 days. The pie can also be frozen for up to 3 months; allow to thaw in the refrigerator.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition

Serving: 1 sliceCalories: 534kcalCarbohydrates: 48gProtein: 8gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 15gCholesterol: 62mgSodium: 285mgFiber: 2gSugar: 31g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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