This Butterfinger pie is one of those richly nostalgic desserts that shows up at family gatherings and instantly disappears. I first made this after tasting a slice at a summer picnic hosted by a neighbor; the combination of sweet, crunchy candy mixed into a silky peanut butter-cream cheese filling was impossible to forget. It is cool, creamy, and more forgiving than most chilled desserts—perfect for last-minute entertaining or a simple end to a busy weeknight. I began keeping the ingredients on hand because it takes just a few minutes to assemble, and the results look like something you spent far more time on than you did.

What makes this pie special is the texture contrast. A chocolate cookie or graham crust gives a sturdy base, the filling is velvety with a gentle peanut butter tang, and scattered crushed Butterfinger pieces add that iconic flaky crunch. I love serving it straight from the fridge, when the filling is set but still soft enough to spread. It’s also an excellent make-ahead dessert: prepare in the morning for evening guests and the flavors will meld beautifully. This version is adapted from Christin Mahrlig’s popular recipe and stays true to the simple, no-bake spirit that makes it a perennial favorite.

Ingredients

• Cream cheese (1 8-ounce package): Use full-fat cream cheese at room temperature for the smoothest filling. Brands like Philadelphia provide dependable consistency; chilling the package beforehand makes it easier to measure but allow to soften before mixing.
• Creamy peanut butter (1/2 cup): Jif or Skippy-style peanut butter gives a classic, slightly sweet peanut flavor. Natural peanut butter can be used but stir it thoroughly and expect a slightly looser mouthfeel.
• Vanilla extract (2 teaspoons): Pure vanilla extract provides depth—avoid imitation extract for the best aroma.
• Powdered sugar (1 1/2 cups): Confectioners’ sugar smooths the filling and sweetens evenly; sift if lumpy.
• Butterfinger bars (1 12.5-ounce bag, fun-sized; reserve 2 bars): Crush the fun-sized bars into small, flaky pieces. Reserve two whole bars to chop and sprinkle on top for garnish and texture contrast.
• Cool Whip (1 8-ounce container, thawed): Thawed whipped topping keeps this no-bake filling light. If you prefer, whipped cream stabilized with a bit of powdered sugar works too.
• Store-bought chocolate cookie or chocolate graham cracker crust (9-inch): A pre-made crust saves time and keeps the base crisp. Oreo-style crusts pair especially well with the candy crunch.

Instructions

Prepare the bowl and ingredients: Set the 8-ounce cream cheese on the counter for 30 minutes to reach room temperature; this prevents lumps. Thaw the 8-ounce Cool Whip in the refrigerator according to package directions. Measure and crush the Butterfinger bars by placing them in a zip-top bag and pounding lightly with a rolling pin until you have small, flaky pieces. Beat cream cheese and peanut butter: Place the softened cream cheese and 1/2 cup creamy peanut butter in a large mixing bowl. Add 2 teaspoons vanilla extract. Using a hand-held electric mixer on medium speed, beat until the mixture is completely smooth and no streaks remain, about 1 to 2 minutes. Scrape the sides of the bowl with a spatula to ensure even texture. Add powdered sugar: With the mixer running on low, gradually add 1 1/2 cups powdered sugar to avoid a dust cloud. Continue beating until the filling is silky and well combined, 1 to 2 minutes more. Taste and adjust sweetness if desired, but remember the candy will add extra sugar. Fold in candy: Gently fold in the crushed Butterfinger pieces using a spatula. Reserve about 2 tablespoons of crushed candy for the top. Folding preserves the candy’s crunchy texture—avoid overmixing, which will break the pieces down further. Incorporate whipped topping: Fold the thawed Cool Whip into the peanut butter mixture in three additions. Use a light hand so the filling remains airy. Stir until fully combined and smooth, with even distribution of candy pieces. Assemble and chill: Spread the filling evenly into the store-bought chocolate crust, smoothing the top with an offset spatula. Sprinkle the reserved chopped Butterfinger bars over the surface. Cover with plastic wrap and refrigerate for at least 4 hours; overnight is ideal for the cleanest slices. Serve: Remove the pie from the refrigerator 10 minutes before slicing for easier cutting. Use a sharp knife dipped in hot water and wiped dry between cuts for neat slices. Garnish each piece with additional candy or a drizzle of melted chocolate if desired.

Storage Tips

Refrigerate the pie in an airtight pie container or cover the top tightly with plastic wrap to prevent odor transfer. Store for up to 3 days for best texture; after that the crust begins to soften and the candy flakes can lose some crunch. For longer storage, slice the pie into individual portions, wrap each slice in plastic wrap followed by a layer of aluminum foil, and freeze up to 3 months. To serve frozen slices, thaw in the refrigerator for 4 to 6 hours or at room temperature for 30 to 60 minutes—this helps retain shape while bringing the filling to a pleasant serving temperature.

Ingredient Substitutions

If you want to change the flavor profile, try substituting the candy: Snickers or chopped Twix add caramel and nougat notes, while Heath toffee pieces give a buttery toffee crunch. Use natural peanut butter if you prefer a less sweet finish, but reduce any added sugar slightly as natural nut butters can vary in sweetness. For a lighter version, swap Cool Whip for freshly whipped cream stabilized with 1 tablespoon of powdered sugar and 1 teaspoon cornstarch; the texture will be slightly softer. Gluten-free pie crusts are available if you need to make the dessert gluten-free—just confirm the candy and whipped topping are also GF.

Serving Suggestions

Serve slices chilled with a small dollop of whipped cream or a thin drizzle of warm chocolate sauce for an elegant touch. Pair with coffee, milk, or a scoop of vanilla ice cream for contrast. For a party platter, cut into small squares and garnish each with a tiny mint leaf or a sprinkle of sea salt to balance the sweetness. This pie shines on casual gatherings, birthday tables, and potlucks—its candy-studded filling always draws interest and makes tempting displays.

Cultural Background

This style of chilled, candy-studded pie is a distinctly American indulgence, rooted in the tradition of convenience desserts that rose to popularity in the mid-20th century with the advent of pre-made crusts and stabilized whipped toppings. Combining a candy bar into a creamy filling is an evolution of classic no-bake pies like peanut butter pie and chocolate silk—celebrating convenience without sacrificing nostalgic flavors. Variations across regions often substitute local candy favorites or add regional nuts and syrups.

Seasonal Adaptations

For warm-weather entertaining, keep the pie well chilled and serve in a cool room or shaded patio to maintain texture. During the holidays, consider mixing in chopped peppermint bark or using crushed peppermint candies on top for a festive twist. In autumn, swap Butterfinger for chopped candy corn or add a tablespoon of pumpkin spice to the filling for a seasonal echo. Small ingredient swaps let this simple method adapt to any season or celebration.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and store it covered in the refrigerator; fold in the candy and assemble into the crust just before your final chill to preserve crunch. If you’re making multiple pies, the filling scales well—double ingredients and use a stand mixer to save time. Keep a small jar of reserved crushed candy in the pantry for last-minute sprinkling to make each pie look freshly finished before serving.

In closing, this Butterfinger pie is a testament to how a handful of quality ingredients and a few simple techniques can create something genuinely celebratory. It’s forgiving, fast, and always a hit—so tuck the recipe into your entertaining repertoire and enjoy the guilty-pleasure smiles it brings.