Butterfinger Pie

The original, easy no-bake cream pie recipe with crushed Butterfinger candy bars folded into a fluffy cheesecake filling.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 5 FAQ ABOUT BUTTERFINGER PIE
3. MORE FAVORITE EASY NO-BAKE DESSERTS

Sometimes I feel a little sketchy posting recipes as easy as this because I pride myself on having a knack at recipe development.

But y’all.  This one is too good not to share. It’s light and fluffy and rich and decadent at the same time.

And it’s crazy easy.

I've learned over the years that just because I've made something a hundred times, doesn't mean everyone else has. Or just because it's something super common in my family, it may be new to you!

It took several years writing recipes for y'all before it ever occurred to me to share my Macaroni & Cheese recipe or Chocolate Delight because I actually thought we ALL made these recipes and made them the same way.

Ridiculous, right? Of course, I'm the same person that thought the whole world ate Boiled Peanuts. Don't tell anybody, but I was an adult before I knew there was a such thing as red barbeque sauce because where I'm from, we all eat mustard-based sauce. 

This is a super simple recipe to prepare and you'll only need a few ingredients (even better, right??)

All you'll need to make Butterfinger Pie is:

• Butterfinger candy bars
• Cream cheese
• Vanilla extract
• Cool Whip
• Graham cracker crust

5 FAQ ABOUT BUTTERFINGER PIE

Can I use another candy bar instead of Butterfinger?  You can but it will need to be something that creates the same flakey, crunchy bits when chopped. Fifth Avenue bars are great in this too!

What's the best way to chop the candy bars?  I've done this a few ways over the years and have found the best way to chop the Butterfingers is to just line them up on a cutting board and chop with a chef’s knife. Using a food processor or smashing with a mallet or rolling pin tends to cream the chocolate a bit and things start to clump together.

Isn't it supposed to have peanut butter?  The original recipe never had peanut butter but it IS delicious in this. If you'd like to add some, whip 1/2 cup in with the cream cheese in Step 2.

Do I have to use full-size candy bars?  You can use any size Butterfingers (regular, snack sized, fun sized, etc.) so long as you have about 13-14 ounces total. At present, the standard bars are 1.9 ounces but when I first started making this, they were 2.4 ounces.

What size crust should I use?  Use any 9 or 10-inch ready made graham cracker pie crust.

Which type of crust is best?  I prefer the traditional graham cracker crust but the chocolate graham and Oreo crusts are good too! You can use whatever you have - homemade, shortbread, whatever - just so long as it's a pie crust, it will be fine!

MORE FAVORITE EASY NO-BAKE DESSERTS

PIG PICKIN' PIE - A refreshing and easy pie made with crushed pineapple like the frosting of the classic Pig Pickin' Cake. 

CHOCOLATE NUTTER BUTTER ICEBOX CAKE - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!  

ITALIAN BAKELESS CAKE - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries. 

BLACK FOREST OREO DESSERT -  A decadent no-bake icebox dessert layered with Oreo cookies, chocolate pudding and cherry pie filling that's super quick and easy to make!  

PAULA DEEN'S BANANA PUDDING - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding! 

Recipe for How to Make Butterfinger Pie

Butterfinger Pie

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinTotal time: 10 Min

The original, easy no-bake cream pie recipe with crushed Butterfinger candy bars folded into a fluffy cheesecake filling.

Ingredients

• 7 Butterfinger candy bars (see notes)
• 1 8-ounce package of cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 12-ounce container of Cool Whip, thawed
• 1 graham cracker pie crust

Instructions

1. Chop Butterfingers into small bits then set aside, reserving 1/2 cup to sprinkle on top of the pie.
2. Beat cream cheese and vanilla with an electric mixer until fluffy. Add half of the Cool Whip then mix until smooth.
3. Fold in crushed Butterfingers and remaining Cool Whip then mix by hand until evenly combined. Spoon mixture into pie crust.
4. Sprinkle reserved 1/2 cup of crushed Butterfingers over pie. Cover and refrigerate 3-4 hours before serving. Store in refrigerator.

Notes

Use any size of Butterfinger candy bars (regular, snack sized, fun sized, etc.) so long as you have about 13-14 ounces total. At present, the standard bars are 1.9 ounces but when I first started making this, they were 2.4 ounces.

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