Love Butterfinger candy bars? This pie is for you! This Butterfinger Pie is made with a graham cracker crust, no-bake Butterfinger filling, whipped cream topping, and crushed Butterfinger garnish. It is incredible!
As someone who works from home, I basically spend the whole month of October trying not to eat the Halloween candy that I purchased for trick-or-treaters. And although I can’t justify nibbling on Halloween candy throughout the day, I can shove some of that candy into a pie and call it “work”. Ummm, is this the best job ever?
If you love Butterfinger candy bars you will love this incredible peanut butter Butterfinger pie. It’s loaded with one of my favorite candy bars and it is incredibly easy to prepare. Let’s get to it!
I used my Peanut Butter Pie recipe as the base, with a few tweaks to load it with Butterfinger flavor. Here are the components:
- Graham cracker crust: Crushed graham crackers, sugar, and melted butter. Mix up the crust, press it into a pie plate and bake it. Cool completely before filling.
- No-bake peanut butter filling: Peanut butter, cream cheese, powdered sugar, and whipped cream make this filling smooth, sweet and luxurious. Stir in lots of crushed Butterfinger candy bars before adding the filling to the crust.
- Whipped cream: Top the pie with whipped cream. You can add it around the perimeter of the pie (like I did) or just spread the whipped cream right on top.
- Garnishes: Right before serving, sprinkle the pie with crushed Butterfinger. You can also use any of the following to garnish the pie: chopped peanuts, peanut butter chips, graham cracker crumbs, melted peanut butter, fudge sauce.
Although the filling of this pie is “no-bake” I do recommend baking the crust. I find that the pieces cut more neatly if the crust has been baked. If you would prefer a completely no-bake option you can do the following:
- Use a store bought graham cracker and use the filling and topping portion of this recipe. Note: You might have a bit more filling than can fit in a standard store bought crust. If possible, purchase a large graham cracker crust (Keebler brand offers one).
- Prepare the homemade crust and freeze for 30 minutes instead of baking. Note: the crust will be a bit more crumbly when you cut into it.
- Use a commercial brand creamy peanut butter (like Skippy or Jif). This type of peanut butter will blend more smoothly into the filling. Don’t use a natural oil-on-top peanut butter, as that can separate.
- Cream cheese and peanut butter should be room temperature. This ensures that they blend up smoothly without lumps.
- Heavy cream should be really cold so that when you whip it, it will turn into a thick and luxurious whipped cream.
- After adding the peanut butter filling to the pie crust, allow it to sit in the refrigerator for several hours. This allows the filling to firm up and helps the crust hold together.
Graham cracker crust:
- 1½ cups graham cracker crumbs
- 3 tablespoons brown sugar or granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 cups heavy whipping cream, chilled
- 1 cup powdered sugar, divided
- ½ teaspoon pure vanilla extract
- 8 ounce block full fat cream cheese, at room temperature
- ½ cup creamy peanut butter, at room temperature
- 1½ cups crushed Butterfinger candy bars, about 12 "fun size" bars
- ¼ cup crushed Butterfinger candy bars
- melted peanut butter or chocolate sauce, for drizzling on each slice
- Preheat oven to 325°F. Combine graham cracker crumbs, brown sugar, and melted butter, stirring until well combined.
- Dump into a 9 or 9 ½-inch pie plate that is approximately 2 inches high (not springform). Press the crumbs into the bottom and at least halfway up the sides (I use the bottom of a measuring cup). Bake for 8-10 minutes. Cool to room temperature.
- Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream, ½ cup powdered sugar, and vanilla until stiff peaks form. Transfer to the refrigerator and proceed with the recipe.
- In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, peanut butter, and remaining ½ cup powdered sugar until smooth and combined. Add about two-thirds of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined. Place the remaining whipped cream back in the fridge (this will be for topping the pie). Stir the 1½ cups Butterfinger pieces into the peanut butter filling. Scoop the filling into the crust and spread into an even layer. Cover and refrigerate for at least 6 hours, preferably overnight, until firm and chilled.
- Right before serving, add the reserved whipped cream to the top of the pie. If the whipped cream has lost some of its volume you can re-whip it before adding it to the pie. I used a star piping tip and added the whipped cream around the perimeter of the pie. Sprinkle ¼ cup crushed Butterfinger over the pie. Drizzle each slice with melted peanut butter or chocolate sauce, if desired.