No-bake Butterfinger pie is a creamy, crunchy dessert with a peanut butter cookie crust, fluffy cream cheese filling, and chopped candy folded through every layer. It tastes like a chilled peanut butter cup with a crisp candy crunch, but the recipe takes only about 25 minutes to assemble. Give it a full chill and slice it cold for the cleanest pieces.
The filling uses cream cheese, peanut butter, powdered sugar, and whipped topping for a soft but sliceable texture. A little chocolate drizzle and extra Butterfinger pieces make the top look festive without turning on the oven.
Why you'll love this no-bake pie
- No oven needed: It is perfect for warm days, busy holidays, and kitchens without extra oven space.
- Big candy flavor: Peanut butter and crisp chocolate-covered candy balance the creamy filling.
- Easy assembly: The crust and filling come together with basic mixing and folding.
- Make-ahead friendly: The pie can chill overnight before a party or family dinner.
- Flexible finish: Use chocolate, caramel, whipped cream, or extra chopped candy on top.
For another candy-inspired dessert, try our Butterfinger banana pudding cups. Our Butterfinger caramel cheesecake bars offer a richer baked option with a firm bar texture.
Ingredients for no-bake Butterfinger pie
For the crust
- 24 peanut butter sandwich cookies
- 5 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt
For the filling
- 8 ounces cream cheese, softened
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups whipped topping, thawed, or 1 1/2 cups softly whipped cream
- 6 fun-size Butterfinger bars, chopped, plus extra for topping
For the topping
- 1/3 cup semisweet chocolate chips
- 1 teaspoon vegetable shortening or coconut oil
- Whipped cream, optional
Use regular creamy peanut butter rather than a runny natural variety. Natural peanut butter can separate and make the filling soft. If you prefer a store-bought graham crust, use a 9-inch deep-dish crust and skip the cookie-crust ingredients.
This dessert contains peanuts, dairy, wheat, and possibly soy depending on the candy and cookies. Read labels carefully and prevent cross-contact when serving guests. The FDA food-allergy guide is a useful reference for common allergens.
How do you make no-bake Butterfinger pie?
- Make the crust. Crush the peanut butter cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Stir in melted butter and salt until the mixture resembles damp sand.
- Press the crust. Firmly press the crumbs into the bottom and slightly up the sides of a 9-inch pie plate. Chill for 20 minutes while you make the filling.
- Mix the peanut butter base. Beat softened cream cheese and peanut butter until smooth. Add powdered sugar, vanilla, and salt, then beat again until creamy.
- Fold in the whipped topping. Use a spatula to fold whipped topping into the peanut butter mixture in two additions. Keep the mixture light rather than stirring aggressively.
- Add the candy. Fold in the chopped Butterfinger pieces, reserving a few tablespoons for the top.
- Fill and chill. Spoon the filling into the chilled crust and smooth the surface. Cover and refrigerate for at least 6 hours, preferably overnight.
- Decorate. Melt chocolate chips with shortening in short microwave intervals, stirring between each. Drizzle over the pie and scatter with candy pieces. Add whipped cream just before serving.
Chopping the candy into a mix of fine crumbs and small pieces gives the filling more flavor without making every bite difficult to cut. Save larger pieces for the top, where they stay visibly crisp.
Tips for a firm, creamy filling
- Soften cream cheese: Room-temperature cream cheese blends without lumps.
- Chill the crust: A cold crust holds its shape when the filling goes in.
- Fold gently: Overmixing can deflate the whipped topping and make the pie dense.
- Chill fully: Six hours is the minimum; overnight gives the best slices.
- Cut cold: Use a sharp knife warmed under hot water and wiped dry between slices.
- Add toppings late: Candy and whipped cream look best when added shortly before serving.
If the filling seems softer than expected, refrigerate it in the bowl for 20 minutes before spooning it into the crust. A deep-dish crust gives the filling more room and makes the pie easier to mound high.
Easy variations
- Chocolate crust: Use chocolate sandwich cookies instead of peanut butter cookies.
- Salted caramel finish: Drizzle the chilled pie with caramel and add flaky salt.
- Banana layer: Add thin banana slices over the crust before spooning in the filling.
- Extra chocolate: Fold 1/2 cup mini chocolate chips into the peanut butter mixture.
- Crunchy peanut butter: Use crunchy peanut butter for additional texture, but keep the filling well chilled.
- Mini pies: Divide the crust and filling among six small tart shells and chill for 3 to 4 hours.
For a chocolate-and-peanut-butter variation, try our decadent chocolate peanut butter swirl pie. A simple chocolate dessert for a crowd is our no-bake chocolate delight.
Can you make the pie ahead?
Yes. Make the pie up to 2 days ahead and keep it covered in the refrigerator. Add the chocolate drizzle, whipped cream, and extra candy close to serving so the decorations stay neat.
You can also freeze the assembled pie without whipped cream for up to 1 month. Wrap it tightly, thaw it overnight in the refrigerator, and add fresh toppings after it has softened slightly.
How should you store leftovers?
Store leftover pie covered in the refrigerator for up to 4 days. Keep it cold until serving because the filling softens at room temperature. If the crust becomes slightly soft, the flavor will still be good, but the slices may need to be served with a pie server.
Do not leave the pie out for more than 2 hours. On a very warm day, return it to the refrigerator sooner, especially if you use fresh whipped cream.
Frequently asked questions
Does no-bake Butterfinger pie need to be frozen?
No. Refrigeration is enough if you give the pie at least 6 hours to set. Freezing creates a firmer texture but is optional and can make the filling harder to slice until it thaws.
Can I use Cool Whip instead of whipped cream?
Yes. Thawed whipped topping is convenient and holds its shape well. If using homemade whipped cream, whip it to medium-stiff peaks so the filling stays structured.
Why is my pie too soft?
The cream cheese may have been too warm, the peanut butter may have been runny, or the pie may not have chilled long enough. Refrigerate it overnight before deciding it needs a fix.
Can I use a graham cracker crust?
Absolutely. A 9-inch store-bought graham crust is an easy shortcut. The cookie crust simply adds more peanut butter flavor.
How do I cut clean slices?
Chill the pie thoroughly, use a sharp warm knife, and wipe the blade after each cut. Slice before adding tall whipped cream swirls if presentation matters.
Conclusion
This no-bake Butterfinger pie is creamy, crunchy, and easy to assemble without heating the kitchen. Build the cookie crust, fold plenty of candy into the peanut butter filling, and let the pie chill overnight. Finish with chocolate drizzle and extra pieces for a dessert that tastes wonderfully nostalgic.
