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Butterfinger Pie is the ultimate dessert for lovers of creamy peanut butter and nostalgic candy bars. It comes together in no time with zero baking required which makes it perfect for busy days or last-minute gatherings. The first time I made this pie was for a summer BBQ and it disappeared before I even got a slice for myself
I first made this because I had leftover Halloween candy and family coming over On that day everyone insisted it become a permanent part of our holiday desserts
Ingredients
- Cream cheese: Choose a full-fat block cream cheese for the creamiest filling Let it fully soften before mixing for a smooth texture
- Whipped topping: Any non-dairy whipped topping like Cool Whip works Stick with reputable brands so the pie holds its shape
- Powdered sugar: Sifts easily into the cream cheese for a silky no-grain finish Use fresh powdered sugar without lumps
- Creamy peanut butter: Select traditional creamy peanut butter for the most even blend Natural peanut butter will change the texture
- Butterfinger candy bars: A mix of big candy chunks and fine crumbs gives both flavor and a bit of crunch Press the bars gently after crushing for maximum texture
- Graham cracker crust: Store-bought or homemade both work well Make sure the crust is fresh so it stays crisp and does not get soggy
- Vanilla extract: Adds warmth and sweetness A little goes a long way Pick pure extract for the best aroma
Step-by-Step Instructions
- Prepare the Filling:
- In a large mixing bowl beat the softened cream cheese and powdered sugar until you cannot see any lumps and the mixture turns creamy and fluffy This step is key for a luscious bite
- Blend in the Flavor:
- Add the creamy peanut butter and vanilla extract Mix until everything looks blended and the color turns uniform for that perfect balance of sweet and nutty
- Lighten the Mixture:
- Gently fold in all of the whipped topping using a spatula Move slow and turn the bowl to keep the mixture airy and light You want to avoid knocking out the fluffy texture
- Add the Crunch:
- Stir in two crushed Butterfinger bars Save one for topping Mix just enough so you see flecks in every spoonful and there is crunch throughout the pie
- Fill the Crust:
- Spoon the filling into your prepared graham cracker crust Use a spatula to even the top and make little swirls if you like Pretty presentation encourages that first slice
- Top and Chill:
- Sprinkle the last crushed Butterfinger candy all across the pie pressing them in lightly so they stick Chill covered for four hours or overnight so the filling sets firm
- Serve and Enjoy:
- Slice using a sharp knife and wipe between cuts to keep edges neat Serve cold for the best creamy and crunchy experience
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Butterfinger bars always remind me of Halloween nights I remember sneaking a few from my kids treat bags for this very pie It is the star of every family picnic as my sister can finish off half the pie all by herself
Storage Tips
Store the pie covered in the fridge for up to five days This makes it ideal for prepping ahead For longer storage you can freeze the pie Let it thaw in the fridge before serving but know some of the candy crunch may soften
Ingredient Substitutions
If Butterfinger bars are unavailable try Heath bars or chopped up Reese's cups for a similar effect For a gluten-free option use a gluten-free cookie crust Swap in light or dairy-free cream cheese and whipped topping for a slightly lighter version
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Serving Suggestions
Serve Butterfinger Pie chilled straight from the fridge Keep it simple or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream Fresh berries add a lovely contrast to the candy bar richness For a party you can make mini pies using cupcake liners
Cultural and Historical Note
Butterfinger candy bars have been an American classic since the 1920s Their iconic crispity crunch adds a nostalgic twist to many desserts Combining them with a creamy pie filling became popular as home bakers embraced easy no bake recipes in the 1980s
Recipe FAQs
- → How do I get the filling smooth and creamy?
Ensure the cream cheese is fully softened before beating with powdered sugar, which creates a lump-free and velvety base for blending in the peanut butter and vanilla.
- → Should I use regular or chunky peanut butter?
Stick with creamy peanut butter for the best texture. Crunchy versions can affect the light, fluffy consistency of the filling.
- → Can I make this dessert ahead of time?
Yes, chilling for several hours—or overnight—helps set the filling and enhances flavor. Perfect for advance preparation.
- → What toppings work well besides Butterfinger bars?
Try chocolate shavings, mini chocolate chips, chopped peanuts, or a drizzle of caramel or chocolate sauce for extra flair.
- → Is a homemade crust better than store-bought?
A premade graham crust is quick and easy, but homemade versions can be used for more flavor control or gluten-free options.
- → How should the pie be stored?
Keep chilled in the refrigerator, covered, for up to three days. For best texture and flavor, avoid freezing.