Description
A no-bake Butterfinger pie made with a creamy peanut butter filling, crushed Butterfinger candy bars, and a chocolate cookie crust—rich, indulgent, and perfect for any occasion.
Ingredients
- 1 pre-made chocolate cookie pie crust (9-inch)
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip), thawed
- 5 Butterfinger candy bars (regular size), crushed
- Chocolate syrup for topping (optional)
Instructions
- In a large bowl, beat cream cheese until smooth.
- Add peanut butter, powdered sugar, and vanilla extract; mix until fully combined and creamy.
- Gently fold in whipped topping until light and fluffy.
- Stir in about 3/4 of the crushed Butterfinger candy bars.
- Spread the filling evenly into the chocolate cookie crust.
- Sprinkle remaining crushed Butterfingers over the top.
- Drizzle with chocolate syrup if desired.
- Refrigerate for at least 4 hours or until firm before slicing and serving.
Notes
- Chill overnight for best texture.
- Use a homemade Oreo crust for extra chocolate flavor.
- For easier slicing, freeze for 30 minutes before serving.
- Store leftovers covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American