Butterfinger Pie

 

This incredibly easy, no-bake Butterfinger Pie is a show-stopping dessert that combines a rich chocolate crust with a light, creamy peanut butter filling and a crunchy candy topping. It's the perfect make-ahead treat for a hot day or any gathering.

Prep Time: 20 minutes
Chill Time: 4+ hours
Total Time: 4 hours 20 minutes
Servings: 8

Ingredients

For the Chocolate Crust:

• 1 ½ cups chocolate graham cracker crumbs (about one sleeve)

• ½ cup (1 stick) unsalted butter, melted

• ¼ cup granulated sugar

For the Peanut Butter Filling:

• 1 package (8 oz) full-fat cream cheese, softened

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 ½ cups heavy whipping cream

For the Topping:

• 4 (2.1 oz) Butterfinger candy bars, roughly chopped

Instructions

1. Make the Crust:
In a medium bowl, stir together the chocolate graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
Chill in the refrigerator while you prepare the filling.

2. Whip the Cream:
In a large, clean bowl, use an electric hand mixer or a stand mixer to whip the heavy cream until stiff peaks form. Set aside.

3. Make the Filling:
In a separate large bowl, beat the softened cream cheese and peanut butter together until smooth and completely combined.
Add the powdered sugar and vanilla extract, and beat again until smooth.

4. Combine and Fold:
Using a spatula, gently fold the whipped cream into the peanut butter mixture in two or three additions. Be careful not to deflate the cream; mix just until no white streaks remain.

5. Assemble the Pie:
Pour the filling into the chilled crust and spread it into an even layer.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until completely set. (Overnight is ideal).

6. Add Topping and Serve:
Just before serving, sprinkle the chopped Butterfinger candy bars evenly over the top of the pie. Slice and serve cold.

🌟 Success Tips & Variations

• For the Best Crust: For a firmer, crispier crust, you can bake it at 375°F (190°C) for 7-8 minutes, then let it cool completely before adding the filling. This is optional but enhances the flavor.

• Room Temperature is Key: Ensure your cream cheese is fully softened to avoid a lumpy filling.

• Don't Overwhip: Be careful not to overwhip the heavy cream, or it can become grainy and turn into butter.

• Variations:

  • Oreo Crust: Substitute chocolate graham crackers with Oreo cookie crumbs (filling included) for an even richer crust. Omit the added sugar.

  • Chocolate Drizzle: Melt ¼ cup of chocolate chips with a teaspoon of coconut oil and drizzle over the top before adding the Butterfinger pieces.

  • Mini Pies: Layer the crust and filling in small jars or a muffin tin lined with liners for individual portions.