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How to Make a No-Bake Butterfinger Pie in 20 Minutes

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  • Author: Nicole Nared-Washington
  • Total Time: 4 hours 30 minutes (with chilling)
  • Yield: 8 servings 1x


Discover a delightful treat with our easy No Bake Butterfinger Pie recipe. Simple, creamy, and perfect for any occasion.


Units Scale
  • 8 oz. Cream Cheese, room temperature
  • 1/2 c. cream peanut butter
  • 2 1/2 tbsp. Powdered sugar
  • 1 tsp. Pure vanilla extract
  • 1 c. Butterfinger candy, crushed and divided
  • 8 oz. Whipped Topping
  • 3/4 c. semi-sweet chocolate chips, melted
  • 24 Nutter Butter or peanut butter sandwich cookies, finely crushed
  • 3 tbsp. Melted butter
  • 1/4 tsp. Salt


  1. Preheat the oven to 350°F (175°C).
  2. Mix the crushed cookies, melted butter, and salt in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  3. Place the pie dish in the preheated oven and bake the crust for 10 minutes. Then, remove from the oven and allow it to cool completely.
  4. In a large bowl, beat the cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract. Mix until well combined.
  5. Fold in half of the crushed Butterfinger candy and the whipped topping into the peanut butter mixture until thoroughly combined.
  6. Spread the peanut butter filling into the prepared crust, smoothing the top with a spatula.
  7. In a small bowl, melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the peanut butter filling.
  9. Top the pie with the remaining whipped topping (or add it to the melted chocolate), then sprinkle the remaining crushed Butterfinger candy on top.
  10. Refrigerate the pie for at least 4 hours, or until set. Slice and serve chilled.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Chill
  • Cuisine: American