Description
This no-bake Butterfinger Pie features a chocolate cookie crust, a creamy peanut butter filling loaded with crushed Butterfinger candy bars, and a fluffy whipped cream topping. It’s an easy, decadent dessert perfect for any occasion.
Ingredients
Scale
- For the Chocolate Cookie Crust:
- 30 chocolate sandwich cookies, crushed
- 6 tbsp butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
- For the Peanut Butter Butterfinger Filling:
- 8 oz cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, divided
- 8–10 regular-sized Butterfinger candy bars, crushed
- 1/4 tsp salt
- For the Whipped Cream Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For the Final Glory:
- 3–4 extra Butterfinger bars, crushed for topping
- Chocolate shavings or mini chocolate chips (optional)
- Caramel sauce for drizzling (optional)
Instructions
- Preheat oven to 350°F. Crush chocolate cookies into fine crumbs. Mix crumbs with melted butter, sugar, and salt. Press into a 9-inch pie pan. Bake for 10 minutes and let cool.
- Crush Butterfinger bars into a mix of chunks and smaller pieces. Reserve about 1/2 cup for topping.
- Beat cream cheese until light and fluffy. Add peanut butter, powdered sugar, vanilla, and salt. Beat until smooth.
- Whip 1 1/2 cups heavy cream until soft peaks form. Gently fold about half into the peanut butter mixture. Fold in the remaining whipped cream until just combined.
- Gently fold in most of the crushed Butterfingers into the filling.
- Spoon the filling into the cooled chocolate crust. Spread evenly. Cover and refrigerate for at least 4 hours, or preferably overnight.
- About an hour before serving, whip 1 1/2 cups heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the chilled pie.
- Top with reserved crushed Butterfingers, chocolate shavings, and caramel sauce if desired.
- Use a sharp knife dipped in warm water to cut slices. Serve immediately.
Notes
- This pie is best made a day ahead as flavors meld and texture improves.
- Store any leftover pie covered in the refrigerator for up to 2-3 days.
- For an ice cream pie experience, freeze the pie for a few hours before serving.
- For best results when crushing candy bars, freeze them for 30 minutes first.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (for crust)
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 450-500 (estimate)
- Sugar: Approx. 40-45g (estimate)
- Sodium: Approx. 250-300mg (estimate)
- Fat: Approx. 30-35g (estimate)
- Saturated Fat: Approx. 15-20g (estimate)
- Unsaturated Fat: Approx. 15-20g (estimate)
- Trans Fat: Approx. 0-1g (estimate)
- Carbohydrates: Approx. 45-50g (estimate)
- Fiber: Approx. 2-3g (estimate)
- Protein: Approx. 5-7g (estimate)
- Cholesterol: Approx. 70-80mg (estimate)