There is nothing quite as nostalgic or satisfying as a slice of homemade peanut butter butterfinger pie. I remember coming home from school on warm Friday afternoons, hoping to find this treat waiting in the refrigerator.
My mother knew that the combination of salty peanut butter and sweet chocolate was the ultimate comfort food. She would let me help crush the candy bars, which was always the highlight of my week.
This dessert quickly became a staple at our family gatherings because it requires absolutely no baking. It allowed us to spend more time laughing at the table and less time sweating over a hot oven.
While I have a soft spot for her classic cherry coconut magic bars, this pie holds a different kind of magic. The velvety texture mixed with the aggressive crunch of the candy bars creates a bite that is unforgettable.
Why you’ll love this Creamy Peanut Butter Butterfinger Pie
- It is a completely no-bake dessert, making it perfect for summer days or when you want to keep the kitchen cool.
- The recipe balances sweet and salty flavors perfectly, so it never feels too heavy or cloying on the palate.
- You can whip up this peanut butter butterfinger pie in just 20 minutes of active prep time before letting the fridge do the rest of the work.
- The texture combination is incredible, featuring a gritty cookie crust, smooth cheesecake filling, and shattered candy shards.
- It serves as an impressive centerpiece for parties but is simple enough to make for a weeknight treat.
Ingredients
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tbsp unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- 6 full-size Butterfinger bars, crushed (divided)
- Chocolate sauce for drizzling (optional)
Directions
Step 1
Prepare the crust by combining the finely crushed chocolate cookies with the melted butter in a medium bowl until the mixture resembles wet sand. Ensure all the cookie crumbs are evenly coated with the butter for a stable base.
Step 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer for 10-15 minutes to set while you prepare the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together using a hand mixer on medium speed until the texture is smooth and fluffy. Scrape the bottom of the bowl to ensure no lumps of cream cheese remain.
Step 4
Add the powdered sugar and vanilla extract to the bowl. Beat again until fully combined and creamy, scraping down the sides of the bowl as needed to incorporate all ingredients.
Step 5
Gently fold in the thawed whipped topping using a spatula until the mixture is uniform in color, being careful not to overmix and deflate the fluffiness. This step ensures the filling stays light and airy.
Step 6
Fold in approximately two-thirds of the crushed Butterfinger candy bars, reserving the rest for the topping. Distribute the candy pieces evenly throughout the batter.
Step 7
Pour the filling into the chilled crust and spread it evenly with a spatula. Refrigerate the pie for at least 4 hours, or overnight, to allow it to firm up completely.
Step 8
Just before serving, sprinkle the remaining crushed Butterfingers over the top and drizzle with chocolate sauce if desired. Slice and serve cold.
Variations, pairings, and serving ideas
Variations
If you aren’t a fan of chocolate crusts, you can easily swap the cookies for graham crackers. This creates a more traditional cheesecake flavor profile that highlights the peanut butter.
For those who love texture, try using crunchy peanut butter instead of creamy. The extra peanut bits add a lovely nuttiness to the peanut butter butterfinger pie filling.
You can also experiment with the candy mix-ins if you want to switch things up. Chopped peanut butter cups or chocolate-covered pretzels work beautifully as substitutes for the candy bars.
Pairings
This rich dessert pairs wonderfully with a strong cup of hot coffee or espresso. The bitterness of the coffee cuts through the sweetness of the filling and chocolate.
For a cold option, a tall glass of ice-cold milk is a classic choice. It helps wash down the thick peanut butter texture and complements the chocolate crust.
If serving this at a party, consider offering a side of fresh berries. Tart raspberries or strawberries provide a fresh contrast to the heavy, creamy elements of the pie.
Serving ideas
To make the slices look professionally made, freeze the pie for about 30 minutes before cutting. This helps you get sharp, clean lines that showcase the beautiful cross-section of the filling.
Serve each slice with an extra dollop of whipped cream on the side. It adds a lightness that balances the dense peanut butter mixture perfectly.
Drizzle the chocolate sauce in a zigzag pattern across the entire pie before slicing for a bakery-style presentation. You can also add a sprinkle of sea salt to enhance the savory notes of the peanuts.
Storage and make-ahead tips
Storage
Leftovers should be stored in the refrigerator, loosely covered with plastic wrap or in an airtight container. The pie will stay fresh and delicious for up to 5 days.
If you need to keep it longer, this pie freezes exceptionally well. Wrap it tightly in plastic wrap and aluminum foil, and it will last in the freezer for up to 3 months.
Thaw a frozen pie in the refrigerator overnight before serving. Do not try to thaw it in the microwave, as the filling will melt and lose its structure.
Make-ahead
This is the ultimate make-ahead dessert because it actually improves after sitting in the fridge. Making it a day in advance allows the flavors to meld and the crust to set firmly.
If you are prepping for a party, you can make the crust and filling up to two days ahead. Just wait to add the final candy topping until right before serving to keep the crunch intact.
You can also crush the candy bars in advance and store them in a sealed bag or jar. This saves you the step of making noise and mess when guests are about to arrive.
Common mistakes when making Creamy Peanut Butter Butterfinger Pie
- Using cold cream cheese will result in a lumpy filling that doesn’t mix well with the peanut butter. Always ensure your dairy is at room temperature before starting.
- Overmixing the whipped topping can cause the filling to become runny and dense. Fold it in gently just until no white streaks remain.
- Skipping the chilling time is a recipe for disaster with no-bake desserts. The peanut butter butterfinger pie needs at least 4 hours to set properly so it can be sliced.
- Crushing the candy bars into dust rather than chunks removes the necessary texture. Leave some larger pieces to provide that satisfying crunch in every bite.
Final notes
This dessert is a guaranteed crowd-pleaser that requires minimal effort for maximum reward. It captures the essence of childhood treats while being sophisticated enough for adult palates.
Don’t be afraid to get creative with the toppings or crust to suit your personal taste preferences. The versatile base allows for endless customization once you master the simple technique.
I hope this recipe brings a little bit of sweetness to your kitchen and joy to your table. Enjoy every creamy, crunchy bite of this delightful creation.
Loved this Creamy Peanut Butter Butterfinger Pie? Try these next
- Cherry coconut magic bars
- Homemade candied pecans
- Corn black bean guacamole
- No-bake chocolate peanut butter bars
- Classic chocolate cream pie
Creamy Peanut Butter Butterfinger Pie
This decadent no-bake pie combines a crunchy chocolate cookie crust with a velvety peanut butter cheesecake filling, packed generously with crushed Butterfinger candy bars. It is the perfect sweet and salty dessert that requires zero oven time.
- Total Time: 20 minutes
- Yield: 8 servings 1x
Ingredients
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tbsp unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- 6 full-size Butterfinger bars, crushed (divided)
- Chocolate sauce for drizzling (optional)
Instructions
- Prepare the crust by combining the finely crushed chocolate cookies with the melted butter in a medium bowl until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer for 10-15 minutes to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together using a hand mixer on medium speed until the texture is smooth and fluffy.
- Add the powdered sugar and vanilla extract to the bowl. Beat again until fully combined and creamy, scraping down the sides of the bowl as needed.
- Gently fold in the thawed whipped topping using a spatula until the mixture is uniform in color, being careful not to overmix and deflate the fluffiness.
- Fold in approximately two-thirds of the crushed Butterfinger candy bars, reserving the rest for the topping.
- Pour the filling into the chilled crust and spread it evenly with a spatula. Refrigerate the pie for at least 4 hours, or overnight, to allow it to firm up completely.
- Just before serving, sprinkle the remaining crushed Butterfingers over the top and drizzle with chocolate sauce if desired. Slice and serve cold.
Notes
To crush the Butterfingers easily, place them in a zip-top bag and gently crush with a rolling pin. For cleaner slices, wipe your knife with a warm, damp cloth between cuts. Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 38g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg