Butterfinger Pie
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
8 oz whipped topping (e.g., Cool Whip)
4 regular-size Butterfinger bars, crushed
Optional toppings:
Extra crushed Butterfinger
Whipped cream
Chopped pecans or peanuts
Instructions
Prepare the crust:
In a mixing bowl, stir together graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish.
Optional: Bake at 350°F (175°C) for 8 minutes for a firmer crust. Let cool completely.
Make the filling:
Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and peanut butter, and beat until well combined. Gently fold in the whipped topping and crushed Butterfinger bars.
Assemble the pie:
Pour the filling into the cooled crust. Spread evenly and smooth the top. Sprinkle with additional Butterfinger bits, nuts, or whipped cream if desired.
Chill:
Refrigerate for at least 4 hours or overnight for best texture and flavor.
Serving Time
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Yields: 8 servings
Nutrition (Per Serving – Approximate)
Calories: 525
Fat: 35g
Saturated Fat: 14g
Carbohydrates: 45g
Sugar: 34g
Protein: 8g
Sodium: 310mg
Fiber: 2g
Chef’s Notes
No-bake option: Skip baking the crust for a fully no-bake version—just chill the crust before adding filling.
Swap-ins: Use chopped Reese’s or Snickers instead of Butterfinger for variety.
Make ahead: This pie can be made up to 2 days ahead and kept in the fridge. It also freezes well—just thaw overnight in the fridge before serving.
Mini pies: Use muffin tins with liners for individual Butterfinger pie cups—great for parties!”