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Peanut Butter Butterfinger Pie – The Best No-Bake Dessert for Birthdays and Beyond

Peanut Butter Butterfinger Pie

This no-bake Peanut Butter Butterfinger Pie is creamy, crunchy, and packed with candy bar flavor—perfect for birthdays, holidays, or a cozy night in.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1¼ cups graham cracker crumbs or cookie crumbs
  • ¼ cup butter melted
Filling
  • 1 cup creamy peanut butter
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream chilled
  • ½ cup powdered sugar plus extra if preferred sweeter
  • 1 tsp vanilla extract
  • salt a pinch
  • 1½ cups crushed Butterfinger bars divided; about 4–5 bars

Equipment

  • Mixing Bowl
  • Electric mixer
  • 9-inch pie dish
  • Spatula

Method
 

  1. Mix graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand.
  2. Press the mixture into a 9-inch pie dish and chill for 10 minutes.
  3. In a separate bowl, beat cream cheese, peanut butter, powdered sugar, vanilla, and salt until smooth.
  4. Whip the chilled heavy cream in a cold bowl until medium peaks form.
  5. Gently fold whipped cream into the peanut butter mixture.
  6. Fold in ¾ of the crushed Butterfingers. Save the rest for topping.
  7. Spread the filling into the crust and smooth the top. Sprinkle with remaining Butterfinger pieces.
  8. Cover and refrigerate for at least 4 hours or overnight. Optionally, freeze for 2–3 hours for a firmer texture.

Notes

For a baked version, bake crust for 8–10 minutes and filling at 325°F for 15 minutes. Add chopped peanuts or use crunchy peanut butter for extra texture.