Butterfinger pie is an easy, no-bake dessert that’s a crowd-pleaser. The creamy filling combines chopped Butterfinger candy bars with peanut butter, cream cheese and homemade whipped cream. The crust is a quick four-ingredient chocolate graham cracker crust made from regular graham crackers and cocoa powder. Both crust and filling come together in about 15–20 minutes, and the pie chills to set for a few hours.
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If you want a simple dessert that still feels special, this Butterfinger pie is a great choice. It’s perfect for summer gatherings or holiday tables when the oven is already busy. The combination of a chocolatey graham crust and a light, peanut buttery filling studded with Butterfinger pieces offers pleasing contrast in texture and flavor.
Both the crust and the filling are straightforward to prepare, making this recipe a reliable make-ahead dessert. The pie needs at least four hours to chill, so it’s ideal to prepare the day before serving.
Why you’ll love this quick no-bake Butterfinger pie
- Easy: Press the chocolate graham cracker crust into a springform pan and chill while you mix the simple filling.
- Flavorful: Rich chocolate in the crust pairs with a creamy peanut butter and Butterfinger filling for a satisfying combination.
- No-bake: No oven required, which is especially convenient in warm weather or busy holiday kitchens.
- Make ahead: Chill at least four hours—perfect for prepping the day before an event.
Ingredients needed
See the recipe card below for exact quantities and the full set of instructions.
- Graham crackers – crushed to make the crust. Digestive biscuits can be used as a substitute where graham crackers aren’t available.
- Brown sugar – adds moisture and helps bind the no-bake crust.
- Cocoa powder – unsweetened cocoa gives the crust its chocolate flavor.
- Unsalted butter – melted and mixed with the crumbs to form the crust; salted butter can be used if preferred.
- Heavy cream – cold heavy or heavy whipping cream for making homemade whipped cream (best with around 36% fat).
- Confectioners’ sugar – sweetens and stabilizes the whipped cream and filling.
- Vanilla extract – for flavor in both whipped cream and filling.
- Cream cheese – full fat, room temperature, for a stable, creamy filling.
- Peanut butter – smooth, no-stir peanut butter works best to keep the filling smooth.
- Butterfinger candy bars – roughly 10.2 ounces total; chop most into small pieces to fold into the filling and reserve some to sprinkle on top.
What is in the middle of a Butterfinger?
The Butterfinger center is a flaky, crunchy candy mixture made from peanut butter blended with a crisp, flaked component that creates its distinctive texture.
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How to make the chocolate graham cracker crust
Pulse graham crackers to fine crumbs in a food processor, or place them in a zip-top bag and crush with a rolling pin. Add brown sugar and unsweetened cocoa powder, mixing until combined. Pour in melted butter and mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan and chill while you prepare the filling. Lining the pan bottom with parchment paper first makes it easier to remove the pie later.
How to make the Butterfinger filling
Whip the cold heavy cream with confectioners’ sugar and vanilla on medium-high until stiff peaks form, then set aside. Beat room-temperature full-fat cream cheese until smooth, add peanut butter and kosher salt and beat until combined. Scrape the bowl, then add confectioners’ sugar and vanilla and beat until smooth.
Fold most of the chopped Butterfinger pieces into the cream cheese mixture and then gently fold in the whipped cream in two additions until fully incorporated. The filling will lighten in texture once the whipped cream is folded in.
Pour the prepared filling into the chilled crust and smooth the top. Scatter the reserved chopped Butterfinger pieces over the filling. Refrigerate the assembled pie for a minimum of four hours before slicing and serving.
Tips for the best no-bake pie
- A food processor is the quickest way to get fine graham cracker crumbs; a zip-top bag and rolling pin works too.
- Graham cracker brands can vary in size and weight; small differences won’t affect the crust significantly.
- Reserve a portion of chopped Butterfinger pieces for topping to add extra texture and visual appeal.
- Full-fat cream cheese yields the best structure and mouthfeel for the filling.
- Make sure the heavy cream is cold before whipping to achieve stable stiff peaks.
- If you want to remove the pie cleanly from the pan bottom, place parchment under the crust before assembling.
- If short on time, freeze the whole pie for an hour or two to speed chilling; let it sit at room temperature for about 10 minutes before slicing.
Substitute ideas for the chocolate graham cracker crust
Traditional graham crust: omit the cocoa powder. Oreo crust: substitute crushed Oreo cookies for the graham crumbs. Shortbread crust: use a shortbread crumb base for a richer, buttery alternative. Store-bought crusts may be used in a pinch, but a homemade crust is quick and offers better texture and flavor.
Frequently asked questions
Can you make this candy bar pie ahead?
Yes. It’s best made the day before. Chill for at least four hours, though overnight chilling allows the crust flavor to develop and the filling to firm up nicely.
Can I make it gluten free?
Yes. Use gluten-free graham crackers or a suitable gluten-free cookie for the crust. Butterfinger candy bars are gluten-free.
Can I use a store-bought crust?
Yes, but the homemade chocolate graham cracker crust is easy to make and delivers the best texture and flavor.
How to store
Store leftovers covered in the refrigerator for up to five days. The pie also freezes well for up to three months; thaw in the refrigerator before serving.
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More chocolate peanut butter desserts
- Peanut Butter Thumbprint Cookies
- Dairy Free Chocolate Cupcakes with Peanut Butter Frosting
- Buckeye Bars (no-bake)
- Oatmeal Peanut Butter Chocolate Chip Cookies
- Peanut Butter Snickers Cookies
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Butterfinger Pie
Butterfinger pie is an easy no-bake dessert with a chocolate graham crust and a peanut butter, cream cheese and whipped cream filling studded with chopped Butterfinger candy bars.
20 minutes
6 hours
6 hours 20 minutes
Ingredients
chocolate graham cracker crust
- 1 ½ cups graham crackers, crushed (12 full sheets/180g)
- ¼ cup packed brown sugar (50g)
- ¼ cup unsweetened cocoa powder (20–24g)
- ½ cup unsalted butter, melted (113g)
butterfinger filling
- 1 cup heavy cream, cold (240mL)
- ¼ cup confectioners’ sugar (30g)
- 1 teaspoon pure vanilla extract
- 8 ounces full-fat cream cheese, room temperature (227g)
- ¾ cup creamy peanut butter (190g)
- ¼ teaspoon kosher salt
- ¾ cup confectioners’ sugar (90g)
- 1 teaspoon pure vanilla extract
- 10.2 ounces Butterfinger candy bars, crushed and divided (about 289g)
Instructions
- For the crust: Pulse graham crackers to fine crumbs in a food processor or crush in a zip-top bag. Combine crumbs with brown sugar and cocoa powder, then stir in melted butter until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan and refrigerate while making the filling.
- Reserve about four fun-size Butterfinger bars for the topping (or about 80g) and chop the remainder (about 200g) for the filling.
- For the filling: Whip cold heavy cream with ¼ cup confectioners’ sugar and 1 teaspoon vanilla on medium-high until stiff peaks form. Set aside.
- Beat room-temperature cream cheese until smooth. Add peanut butter and salt and beat until combined. Add ¾ cup confectioners’ sugar and 1 teaspoon vanilla and beat until fully incorporated.
- Stir in the chopped Butterfinger pieces, then fold the whipped cream into the mixture in two additions until evenly combined.
- Pour the filling into the chilled crust and smooth the top. Sprinkle the reserved chopped Butterfinger pieces over the pie. Refrigerate for at least four hours before serving.
Notes
Use heavy cream with at least 36% fat for best results. Full-fat cream cheese is recommended. The assembled pie can be prepared up to two days ahead and stored refrigerated. Leftovers keep in the refrigerator for up to five days or can be frozen for up to three months; thaw in the refrigerator before serving. If you don’t have graham crackers, digestive biscuits work well—add an extra tablespoon or two of brown sugar to the crumbs if needed.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 534Total Fat: 36gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 285mgCarbohydrates: 48gFiber: 2gSugar: 31gProtein: 8g
The nutrition information is an estimate and may vary based on brands and portion sizes.
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