Easy Butterfinger Pie Recipe

I am not a fancy pastry chef, but I will fight you for the last slice of this pie. It’s creamy, peanut-buttery, full of crushed Butterfinger pieces, and somehow both ridiculous and deeply comforting. This is the kind of dessert you bring to potlucks to look like you tried hard, but honestly, it’s mostly just stirring, chilling, and crushing candy bars until you’re happy.

My husband is the official taste-tester and snack saboteur in this house. The first time I made this he came home early, found the pie in the fridge, and ate half the filling with a spoon before it had chilled properly. He declared it the best “seduction-food” I’d ever made and then I couldn’t hide it from him again. Now it’s our go-to when friends drop by, when someone has a bad day, or whenever we need an excuse to eat pie for breakfast. Kids love it, teenagers deem it “life-changing,” and I love that it’s mostly foolproof.

Kitchen Talk

This pie is one of those “accidentally genius” recipes. I tried it the first time because I had a bag of Butterfingers and an open tub of cream cheese — most of my best ideas start like that. The first time I over-whipped the cream and it got grainy; the second time I under-chilled it and the filling slumped. The sweet spot is patient whisking and a good chill. Oh, and crush the candy a little chunky — the too-fine crumbs disappear and then what’s the point? I once swapped in crushed pretzels because we were out of candy bars and honestly, it was a salty dream.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): You won’t need much here aside from powdered sugar for sweetness if the recipe calls for it — use sifted to avoid lumps in the filling.
– Dairy: Get full-fat cream cheese and heavy cream for best texture; low-fat substitutes tend to make the pie floppy or runny.
– Chocolate: If you want extra chocolate drizzle, buy semi-sweet chocolate chips or baking chocolate — they melt smooth and taste balanced.
– Crunch Extras: Butterfinger bars are key; buy fresh candy bars (not stale-looking) and slightly crush them for texture.
– Specialty Item: If you want gluten-free, pick a premade GF cookie crust or graham cracker option — it saves time and stress.

Prep Ahead Ideas

– You can crush the Butterfingers and store them in an airtight container a day or two ahead so you’re not pulling out tools at the last minute.
– Make the crust the day before and keep it wrapped in plastic wrap in the fridge; it holds up well and saves stress the day you serve it.
– The filling can be mixed up to 24 hours ahead — cover tightly and chill. Add the candy mix-ins right before setting the pie so they stay crunchy.
– Store leftovers in a shallow airtight container or cover the pie tightly with foil in the fridge; it keeps well for several days.

✔Time-Saving Tricks

– Buy a premade graham cracker or Oreo crust if you’re short on time — instant win.
– Use a stand mixer or electric hand mixer to get the filling smooth fast; save your arm.
– Crush candy by putting bars in a zip-top bag and hitting gently with a rolling pin — less mess than chopping.
– Don’t rush the chill time: speed-chilling will set the texture right; you can pop it in the freezer for 20–30 minutes if you forgot to start earlier.

✔Common Mistakes

– Over-whipping the cream until it turns grainy — stop when soft peaks form and it still looks silky.
– Adding the crushed candy too early so it gets soggy — fold it in last-minute for crunch.
– Not chilling enough — the filling will be too soft and the pie won’t slice well; give it at least a few hours.
– Using low-fat dairy and expecting the same richness — it just won’t be as satisfying. I learned this the hard way when I used light cream and the pie wept.

What to Serve It With

– A simple cup of coffee or espresso — the bitterness balances the sweet.
– Fresh berries or a tart raspberry sauce to cut through the richness.
– Vanilla ice cream or whipped cream for extra decadence.
– For a lighter pairing, try a crisp green salad with lemon vinaigrette.

✔Tips & Mistakes

– Use room-temperature cream cheese to avoid lumps; it blends so much easier.
– Fold gently when adding whipped cream so you don’t deflate it.
– If the filling seems too loose, chill longer instead of adding more powdered sugar.
– If the pie cracks on top after baking (if you choose to bake any component), cool it gradually to reduce cracks.

✔Storage Tips

Store the pie covered in the fridge for up to 4 days. If you freeze it, wrap tightly in plastic then foil — thaw in the fridge for several hours before serving. Cold slices are totally acceptable for breakfast (no judgment), though the candy bits are crunchier when it hasn’t been sitting too long. Leftovers are great straight from the fridge or let sit 10 minutes for slightly softer texture.

✔Variations and Substitutions

If you’re out of Butterfingers, chopped Heath bars or Twix work well — different flavors, same crunch. For a nut-free version, skip any peanut butter additions and use additional cookie crumbs. Want more chocolate? Fold in chopped chocolate bars or drizzle ganache on top. For a lighter spin, swap some heavy cream for mascarpone (use sparingly) or use a reduced-sugar cookie crust — but be warned, it changes the vibe. Gluten-free crusts and dairy-free creams can work, but texture will differ; I’ve made it with coconut cream and it’s tasty, just denser.

Frequently Asked Questions

Easy Butterfinger Pie Recipe

Creamy peanut butter filling loaded with crunchy candy pieces in a graham crust. No baking—just chill, slice, and enjoy.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 6 oz graham cracker pie crust ready-made
• ▢ 9 oz cream cheese, softened
• ▢ 0.67 cup creamy peanut butter
• ▢ 0.9 cup powdered sugar
• ▢ 0.75 tsp pure vanilla extract
• ▢ 9 oz frozen whipped topping, thawed
• ▢ 1.25 cup chopped crunchy peanut butter candy pieces divided; reserve some for topping
• ▢ 2 tbsp chocolate syrup for drizzling, optional

Instructions

Preparation Steps

• Beat cream cheese, peanut butter, and vanilla until smooth and fluffy.
• Gradually mix in powdered sugar until creamy with no lumps.
• Fold in the whipped topping gently to keep the mixture light.
• Stir in most chopped candy, saving a handful for garnish.
• Spread filling into the graham crust and smooth the top.
• Sprinkle remaining candy over the pie and drizzle with chocolate syrup.
• Chill until set, at least 3 hours, then slice and serve.

Notes

Try an Oreo crust for a chocolatey base, or swirl warm peanut butter on top before chilling. For clean slices, freeze 20 minutes before cutting. Store covered in the fridge up to 3 days or freeze up to 1 month.

This recipe is an original creation inspired by classic Easy Butterfinger Pie Recipe flavors. All ingredient ratios and instructions are independently developed.