Amazing 20-Minute Butterfinger Pie

If you need a Dessert that disappears before you can even cut the second slice, stop looking right now. Trust me on this one! When I was building my career and trying to juggle life, finding those reliable recipes that wow the crowd without keeping me in the kitchen for hours was essential. That’s why this Butterfinger Pie has earned a permanent spot in my recipe rotation. It’s completely no-bake, perfect for when the oven is already full, and it’s the ultimate crowd-pleaser for potlucks and family gatherings.

My grandmother taught me that making food for people is love, and nothing says love like a creamy, crunchy pie packed with candy bars! This recipe is pure joy delivered in a chocolate cookie crust. You’re going to see how simple it is to get that rich, comforting flavor I always aim for, using common ingredients and very little active work. If you’re looking for amazing Butterfinger Dessert Ideas that fit seamlessly into a busy schedule, this is it. Head over to my main Desserts page if you need other sweet inspiration later!

Why This No Bake Butterfinger Pie is Your New Favorite Dessert

Seriously, I keep this recipe card close because it saves me time and always results in happy faces. When you need Quick Desserts for Parties or just a speedy weeknight treat, you cannot beat this pie. You don’t even have to turn the oven on! It’s one of those rare desserts that tastes like you slaved over it all afternoon, but really, it’s mostly hands-off chilling time.

SAVE IT

• It is completely no-bake—zero oven time required!
• Prep is done in under 20 minutes, making it ideal for busy evenings.
• It travels well and cuts cleanly, which is exactly what you need for a potluck.
• It feels indulgent but acts like a Simple Frozen Pie, perfect for summer evenings.

Quick Assembly for Busy Cooks

When I say quick, I mean it! The active prep time listed is only 20 minutes. You basically just beat ingredients in a bowl and then you’re done until it sets up. That’s why I consider this one of the absolute best No Bake Dessert Recipes out there. You get all the payoff with almost none of the work. Trust me, on times when I’m swamped with other things, this is the only kind of dessert I reach for.

The Perfect Texture Combination

Oh, the textures! This is where the magic happens. You get that luxurious, cool, and undeniably creamy peanut butter and cream cheese filling that just melts in your mouth. Then, BAM! You hit those crunchy, salty bits of Butterfinger candy mixed right in. All of that richness sits on a firm, slightly crisp chocolate cookie crust. That salty/sweet contrast is why I can’t stop eating the leftovers.

Gathering Ingredients for Your Easy Butterfinger Pie Recipe

When I look at my weekly meal planning schedule, desserts like this are my secret weapon because they often use things I already have in the fridge or freezer! This Easy Butterfinger Pie Recipe shines because we are taking a huge shortcut right at the start by using a pre-made, frozen chocolate cookie pie crust. Seriously, using that yields such a fantastic base that tastes rich and supports the filling perfectly. No need to dirty extra bowls making a crust!

If you have these few core items, you’re halfway to dessert heaven.

Ingredient Clarity for the Creamy Peanut Butter Pie Filling

Here is exactly what you need to gather. I’ve broken down the crucial Butterfinger amounts below because we use ’em in two different spots. Remember, the cream cheese needs to be softened—that means leaving it out on the counter for about an hour beforehand so it beats up beautifully.

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 cup whipped topping, thawed (plus more for topping later!)
• 1 1/2 cups crushed Butterfinger candy bars, divided (This is key! Use 1 cup in the filling.)
• 1/2 cup chopped Butterfinger candy bars (reserved just for the very top garnish.)

If you want to check out another simple, make-ahead treat, my recipe for easy frozen strawberry daiquiri is also a freezer hero!

Mastering the No Bake Butterfinger Pie Instructions

Okay, this is where we bring everything together. Since this is a no bake dessert, technique really matters, but don’t stress! We aren’t baking anything, but we do need to keep that filling light and fluffy. If you do this right—especially the folding part—this pie will hold up beautifully at your next gathering, making it possibly the easiest Potluck Desserts Easy option in your repertoire.

Preparing the Creamy Filling Base

First things first, make sure that cream cheese is truly soft. If it’s cold, you’ll end up with lumps, and nobody wants a lumpy peanut butter filling! Take that softened cream cheese and beat it until it is completely smooth. Then, add your powdered sugar and the creamy peanut butter. Beat that mixture until it looks homogenous—no streaks of white or brown allowed!

The next part is critical for airiness. Gently fold in that cup of thawed whipped topping we set aside. I use a spatula for this, cutting down the center and sweeping up the sides like I’m turning over a delicate soufflé. You must stop mixing as soon as those white streaks disappear. If you overmix the whipped topping, you deflate all the air we worked so hard to incorporate. Remember that lesson if you ever make my popular no-bake Easy Dirt Cake!

Assembling and Chilling the Butterfinger Pie

Once the base is light and creamy, it’s time for the candy! Gently fold in that cup of crushed Butterfinger pieces. You want them distributed, but again, folding keeps the filling light. Spread this mixture evenly into that waiting frozen chocolate cookie pie crust. Use the back of a spoon to smooth the top.

SAVE IT

Now comes the hardest part: waiting. Cover that pie loosely with plastic wrap—don’t let the wrap touch the surface or it will mess up your pretty filling! You absolutely must chill this for at least 4 hours. This isn’t just to firm it up; this chilling time allows the peanut butter and cream cheese mixture to set properly against that frozen crust, giving you those clean, perfect slices you want. If you slice it early, it melts right out.

Tips for the Best Homemade Candy Pie Success

Even though this Easy Butterfinger Pie Recipe relies on a fantastic shortcut (that frozen crust!), I always like sharing what I do when I’m feeling a little extra ambitious or just ran out of the ready-made ones. Building layers of deliciousness takes just a little more effort but results in an incredible Peanut Butter Candy Pie.

Crust Alternatives for Your Butterfinger Pie

If you don’t have a frozen chocolate cookie crust on hand, don’t panic! Making a homemade one is incredibly simple because you just need about 1 1/2 cups of your favorite chocolate cookie crumbs—Oreos work perfectly, just toss out the white filling first, or crush them whole if you prefer a slightly sweeter base. Mix those crumbs really well with about 6 tablespoons of melted butter until everything is evenly moistened. Then, press that mixture firmly into your 9-inch pie plate.

SAVE IT

Because we aren’t baking it, this homemade crust needs a little chill time to firm up before we put that creamy filling in. Pop it into the freezer for about 30 minutes, or the fridge for at least an hour. That ensures it sets up nicely and won’t crumble when you slice the finished pie.

Making the Filling Richer

The recipe calls for thawed whipped topping, which is fast and reliable, which is perfect for my busy life. However, if you want to elevate this pie and make that creamy layer even more luxurious, you can definitely ditch the pre-made stuff and whip your own heavy cream instead. I keep a can of heavy whipping cream in the fridge ready to go.

Whip up about 1 1/2 cups of heavy cream until you get stiff peaks. Then, use that whipped cream in place of the 1 cup of whipped topping in the instructions. It yields an airier, richer topping that folds into the peanut butter mixture beautifully. When I do this, I feel like I’m making one of those fancy banana cream cheesecake recipes—all the decadent taste with zero fuss! It’s just one of those little things that makes this already great pie feel super special.

Variations and Serving Suggestions for Your Butterfinger Dessert Ideas

While this recipe is fantastic as is—a true champion of Crowd Pleasing Desserts—sometimes I like to mix things up when I’m whipping up new Butterfinger Dessert Ideas. It’s so adaptable! Since the filling is really sturdy, you can have fun customizing the base and the finishing touches without worrying about the whole thing collapsing on you. It’s almost as fun as making my famous chocolate cinnamon rolls, but faster!

Changing Up the Crust: Beyond Chocolate Cookies

That chocolate cookie crust sets the tone, but if you’re out of Oreos or just want something different, you have options! Graham crackers work beautifully as a substitute. They give the crust a slightly nuttier, warmer flavor that complements the peanut butter filling really well. You’d use the exact same method: crumbs mixed with melted butter, pressed down, and chilled solid.

Another great switch-up is using vanilla wafer crumbs instead. They create a lighter, almost buttery crust that lets the peanut butter and Butterfinger flavors really take center stage. Honestly, this pie shines no matter what vessel you put that creamy goodness in.

Serving this Chocolate Candy Bar Dessert

We already have that gorgeous topping of whipped cream and extra candy bars, but you can always go one step further for presentation! Drizzling a little melted chocolate syrup right before serving adds a great visual appeal. Sometimes, when I’m serving this after a big backyard BBQ dinner, I’ll take a spoonful of creamy peanut butter, microwave it for just 10 seconds to make it runny, and swirl it lightly over the whipped topping. It looks fancy!

SAVE IT

Because this Chocolate Candy Bar Dessert is so rich, it pairs perfectly with something light, like fresh berries on the side, or even just a strong cup of coffee. It’s that kind of dessert that satisfies every craving in one slice.

Storing Your Leftover Butterfinger Pie

Now, the big question: what happens if you actually have leftovers? With a pie this good, I doubt you will, but just in case you manage to save a slice or two, storage is super easy because this is a no-bake situation. Since we’re dealing with cream cheese and whipped topping, sticking this in the fridge is absolutely essential so that beautiful filling stays stable and safe.

You must cover the pie tightly. I generally use plastic wrap, but be careful not to let it touch the whipped topping layer directly, or you’ll end up with funny indentations when you uncover it later. If you’re serious about keeping that topping perfect, just press a layer of plastic wrap directly onto the surface of the whipped topping before you seal the container. Keeping it airtight stops it from absorbing any weird fridge smells too!

When life gets hectic and I’m ditching the heavy stuff, like worrying about scheduling those big meal delivery companies, I know I can rely on this pie because the leftovers are so simple. As long as it stays covered and cold, this pie holds up wonderfully in the refrigerator for about 3 to 4 days. If you want to keep it longer, you could try freezing a wedge, but honestly, the texture of the whipped topping changes a bit when it thaws out. For the best experience, eat it within a few days, sliced straight from the fridge!

Frequently Asked Questions About This Butterfinger Pie

Oh gosh, I get so many questions about this pie because everyone wants to make sure it’s perfect for their big event! It’s genuinely one of the Best No Bake Pies for consistency, but a couple of little things can trip people up. Here are the things readers ask me most often as they prepare this Creamy Peanut Butter Pie.

Can I make this butterfinger pie ahead of time?

Absolutely, you can! This is one of my favorite tricks for parties, since it means less stress right before guests arrive. I find that making the pie up to 24 hours ahead of time is perfect. The flavors really meld together beautifully during that chill time. However, here is my big tip: save the topping! Don’t put the final layer of whipped topping and the fresh, extra crushed Butterfinger pieces on until about 30 minutes before you plan to serve it. If you leave those on too long, especially if it’s humid, the whipped topping can start to weep or look a bit sad.

What happens if I don’t chill the No Bake Butterfinger Pie long enough?

Well, this is where the no-bake part requires patience! If you try to slice this pie before it has thoroughly set—so less than 4 hours—you are going to have a messy disaster on your hands, bless your heart. The filling relies completely on the cream cheese and the cold temperature to firm up the structure. If you rush it, the filling will be mushy, it won’t hold its shape, and when you try to pull that first perfect slice out, the whole thing will just slump right over. It will still taste great eaten with a spoon out of the dish, but it won’t look magazine-ready!

Can I use crunchy peanut butter instead of creamy in this Peanut Butter Candy Pie?

For the main filling, I strongly recommend sticking to creamy peanut butter. The entire point of the filling is that smooth, velvety texture that contrasts with the candy pieces. If you use crunchy peanut butter in the base mix, you’ll end up with gritty pockets throughout what should be a smooth layer. It just changes the mouthfeel way too much. Now, if you want extra crunch but only have crunchy on hand? Use the crunchy peanut butter to substitute for the final 1/2 cup garnish on top! That works perfectly and adds a nice texture variation.

If you’re looking for more excellent recipes using simple comfort foods, check out my Appetizers and Snacks section for other easy hits!

Estimated Nutritional Data for Butterfinger Pie

When you are making a dessert that includes cream cheese, peanut butter, whipped topping, and candy bars, you know it’s going to be a delicious treat! I always like to give a little heads-up about the nutrition info, just so everyone knows what they are getting into with this rich Butterfinger Pie. Remember, these numbers are just my best estimates based on the standard ingredients I use for this recipe. Every brand of cream cheese or whipped topping can slightly change the final tally, so take this as a general guide!

We are looking at a pretty rich slice here, but considering how quickly this No Bake Butterfinger Pie disappears at a party, it’s worth every single bite. This data is based on yield estimation of 8 even servings from the finished pie.

• Serving Size: 1 slice
• Calories: 450
• Fat: 28g (with about 10g of that being saturated fat)
• Carbohydrates: 45g
• Sugar: 35g
• Protein: 6g
• Cholesterol: 35mg

Just a friendly reminder that these are estimates based on my calculations! If you are tracking specific macros, you might want to plug in the exact brands you use for the cream cheese and whipped topping. But honestly, when this pie comes out of the fridge, I worry more about how fast I can grab a piece than the calories!

Share Your Easy Butterfinger Pie Creations

Well, we made it! I hope this recipe gives you the same kind of effortless dessert joy it brings to my family gatherings. This butterfinger pie truly proves that you don’t need fancy techniques or an oven to create something spectacular; you just need good ingredients and a little chill time!

I would absolutely love to hear how it turned out for you. Did you use the classic frozen crust, or did you try my homemade version? Did you sneak an extra Butterfinger into the filling when nobody was looking? (I won’t tell, promise!) Please jump down to the comments section below and leave me a star rating—it helps other busy cooks like us find these reliable gems.

If you snapped a picture of your finished masterpiece, please tag me on social media! Seeing your creations makes my day. If you want to check out more reliable recipes that fit into a hectic schedule (and skip things like complex meal planning guides), you can always browse my full recipe blog here.

And hey, if you’re still scrolling for more dessert inspiration, you absolutely have to check out this gorgeous version I found online—it looks incredible! See the details here: Dreamy Butterfinger Pie. Happy baking—or, in our case, happy chilling!

Easy No-Bake Butterfinger Pie with Chocolate Crust

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Make this simple, creamy, no-bake Butterfinger Pie using a chocolate cookie crust. It is a quick dessert perfect for parties and family gatherings.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 0 min
• Total Time: 4 hr 20 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Bake/Chilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 9-inch frozen chocolate cookie pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 cup whipped topping, thawed (plus more for topping)
• 1 1/2 cups crushed Butterfinger candy bars, divided
• 1/2 cup chopped Butterfinger candy bars (for garnish)

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Instructions

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the powdered sugar and creamy peanut butter to the cream cheese. Beat until the mixture is fully combined and creamy.
3. Gently fold in 1 cup of the thawed whipped topping until just combined. Do not overmix.
4. Fold in 1 cup of the crushed Butterfinger candy bars into the filling.
5. Spread the filling evenly into the frozen chocolate cookie pie crust.
6. Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm.
7. Before serving, top the pie with the remaining whipped topping and sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars and the chopped garnish pieces over the top.
8. Slice and serve immediately. This pie is best kept chilled.

Notes

• If you skip the frozen crust, you can make your own by mixing 1 1/2 cups chocolate cookie crumbs with 6 tablespoons of melted butter and pressing it into a 9-inch pie plate. Chill this crust for 30 minutes before filling.
• For a richer flavor, you can substitute the whipped topping with heavy cream whipped to stiff peaks.
• This recipe is a great alternative when you do not want to deal with complex meal planning or delivery services; it is fast comfort food.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 320mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 35mg