Go Back
–+ servings
A round Butterfinger Pie with a creamy filling, topped with a generous layer of crumbled cookies, sits on a striped blue and white cloth. The pie is in a foil pan, viewed from above.
Print Recipe
5 from 1 vote

Butterfinger Pie

Butterfinger Pie is a rich, delicious no bake pie that is perfect to serve for any occasion. Combine the simple ingredients for a creamy pie recipe.
Prep Time20 minutes
Refrigerate4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $13.73, $1.72 per Serving

Ingredients

  • 1 pre-made Graham Cracker Crust
  • 8 ounces Cream Cheese softened
  • ½ cup Creamy Peanut Butter
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar
  • 1 bag Fun-Size Butterfinger Bars
  • 8 ounces Whipped Topping Cool Whip - thawed

Instructions

  • In a large mixing bowl, beat the softened cream cheese and peanut butter with a hand mixer until smooth and creamy.
  • Mix in the vanilla extract.
  • Add the powdered sugar and beat until fully combined and smooth.
  • Place the Butterfinger bars in a zip-top bag and crush them into small pieces with a rolling pin or meat mallet. Reserve about some for the topping.
  • Fold the remaining crushed Butterfinger pieces into the cream cheese mixture.
  • Gently fold in the thawed Cool Whip until evenly combined. Be careful not to over mix.
  • Spoon the filling into the graham cracker crust and spread it into an even layer.
  • Sprinkle the reserved crushed Butterfinger pieces over the top.
  • Refrigerate for at least 4 hours, or overnight, before slicing and serving.

Notes

Refrigerate the leftovers, covered, for up to 5 days.

Nutrition

Calories: 470kcal | Carbohydrates: 58g | Protein: 9g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 330mg | Potassium: 231mg | Fiber: 2g | Sugar: 24g | Vitamin A: 402IU | Calcium: 70mg | Iron: 1mg
QR Code linking back to recipe