No-Bake Butterfinger Peanut Butter Pie – Creamy, Crunchy, and Sweetly Decadent

If you’re a fan of peanut butter and chocolate, this No-Bake Butterfinger Peanut Butter Pie is your dream dessert. It combines a rich peanut butter filling with a chocolate cookie crust and crunchy Butterfinger pieces on top—without ever turning on the oven.

Perfect for holidays, parties, or summer afternoons, this pie is quick to assemble, indulgent, and loved by kids and adults alike. The no-bake method keeps the filling creamy, while the chocolate crust and candy pieces add texture and flavor.

No-Bake Butterfinger Peanut Butter Pie

Creamy peanut butter pie with chocolate cookie crust and Butterfinger candy topping 🍫🥜—no-bake, quick, and perfect for parties or summer treats.

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Prep Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups chocolate cookie crumbs
• 6 tbsp unsalted butter melted
• 1 cup creamy peanut butter
• 8 oz cream cheese softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1.5 cups whipped cream
• 2-3 Butterfinger candy bars crushed

Equipment

• Mixing bowls
• 9-inch pie dish
• Spatula
• Measuring cups and spoons

Method

 

1. Combine cookie crumbs and melted butter; press into 9-inch pie dish and chill.
2. Beat cream cheese and peanut butter until smooth; add powdered sugar and vanilla.
3. Fold in whipped cream until fluffy.
4. Pour filling over chilled crust and smooth the top; sprinkle crushed Butterfinger on top.
5. Refrigerate at least 2–3 hours until set; slice and serve chilled.

Notes

Keep refrigerated for up to 5 days; do not freeze. Optional: garnish with extra whipped cream or Butterfinger crumbles.

Why You’ll Love This Recipe

✅ No-bake – ready in under 30 minutes
✅ Rich and creamy peanut butter filling
✅ Crunchy chocolate cookie crust
✅ Topped with crushed Butterfinger candy for extra texture
✅ Kid-friendly, party-ready, and indulgent

Ingredients

Crust:

• 1 ½ cups chocolate cookie crumbs
• 6 tbsp unsalted butter, melted

Filling:

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups whipped cream

Topping:

• 2–3 Butterfinger candy bars, crushed

Step-by-Step Instructions

1. Prepare Crust
   • Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch pie dish. Chill in the fridge while preparing filling.
2. Make Filling
   • In a mixing bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated.
3. Fold in Whipped Cream
   • Gently fold in whipped cream until fluffy and combined.
4. Assemble Pie
   • Pour filling over chilled crust, smoothing the top with a spatula. Sprinkle crushed Butterfinger pieces evenly over the pie.
5. Chill
   • Refrigerate for at least 2–3 hours or until set.
6. Serve
   • Slice and serve chilled. Optionally garnish with extra whipped cream or Butterfinger crumbles for presentation.

Tips & Variations

• Chocolate Lovers: Drizzle melted chocolate over the top before serving.
• Extra Crunch: Mix some chopped Butterfinger into the filling for added texture.
• Mini Pies: Use small tart pans for individual servings.
• Storage: Keep refrigerated for up to 5 days; do not freeze as the texture may change.

Why This Recipe Works

The combination of creamy peanut butter filling and crunchy Butterfinger topping creates a perfect balance of textures. The chocolate cookie crust holds the filling well, while the whipped cream lightens the richness. No baking ensures a smooth, creamy pie that’s quick and easy, making it ideal for last-minute desserts.

Serving Ideas

• Serve as a party centerpiece dessert
• Pair with cold milk or coffee for a sweet treat
• Slice for kids’ birthday parties or holiday gatherings
• Use mini tart pans for bite-sized desserts at events