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Butterfinger pie in a white pie plate topped with swirls of whipped cream.
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5 from 2 votes

Butterfinger Pie

This Butterfinger Pie is made with a graham cracker crust, no-bake Butterfinger filling, whipped cream topping, and crushed Butterfinger garnish. It is incredible!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 527kcal


Graham cracker crust:

  • 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
  • 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.


Calories: 527kcal | Carbohydrates: 43g | Protein: 7g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 254mg | Potassium: 206mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1012IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg