Butterfinger Pie Recipe
This easy no-bake Butterfinger Pie is rich, creamy, and packed with crushed candy bars. It’s made with a buttery graham cracker crust, sweet cream cheese filling, and topped with whipped cream and even more Butterfingers. Perfect for holidays, parties, or a weeknight treat.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling
- 1 8 oz package cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 1 8 oz tub whipped topping (like Cool Whip), thawed
- 1 cup crushed Butterfinger candy bars about 3 full-size bars
For the Topping
- 1½ cups whipped topping
- ½ cup crushed Butterfinger candy bars
- Optional: chopped Butterfinger pieces or drizzles for garnish
Instructions
Make the Crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for at least 15 minutes.
Prepare the Filling:
- In a mixing bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk and mix until fully incorporated. Gently fold in the whipped topping and crushed Butterfinger candy bars.
Assemble the Pie:
- Pour the filling into the prepared crust and smooth the top. Spread 1½ cups of whipped topping over the filling.
Add Toppings:
- Sprinkle the top with ½ cup of crushed Butterfinger candy bars and optional decorative candy pieces or syrup.
Chill and Serve:
- Refrigerate for at least 4 hours or until set. Slice and serve chilled.
Notes
- For extra crunch, freeze the Butterfinger bars for 10 minutes before crushing.
- You can bake the crust at 350°F for 8–10 minutes for added stability.
- Use stabilized whipped cream if making your own topping instead of Cool Whip.
- Best enjoyed within 3–4 days. Can be frozen (without toppings) for up to 1 month.