Name: Butterfinger Chocolate Peanut Butter Pie
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 pre-made 9-inch chocolate cookie crust; 8 ounces cream cheese, softened; 1 cup creamy peanut butter; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 ½ cups whipped topping (such as Cool Whip); 6 fun-size Butterfinger candy bars, crushed (about 1 cup); ½ cup chocolate syrup (optional, for topping); Extra crushed Butterfinger pieces for garnish

I make this Butterfinger Chocolate Peanut Butter Pie whenever I want a rich, creamy dessert without turning on the oven. It’s a smooth no-bake peanut butter filling folded with whipped topping and packed with crunchy Butterfinger candy pieces, all nestled inside a chocolate cookie crust. Every bite gives me that perfect balance of chocolate, peanut butter, and crispy candy crunch.

Why You’ll Love This Recipe

I love how incredibly easy this pie is to prepare, especially when I need a quick dessert for gatherings or holidays. Since it’s completely no-bake, I save time and avoid heating up the kitchen.

I also enjoy the combination of textures—the creamy peanut butter filling contrasts beautifully with the crunchy Butterfinger pieces. The chocolate cookie crust adds a deep cocoa flavor that complements the sweet and salty filling perfectly.

Another reason I keep coming back to this recipe is how make-ahead friendly it is. I can prepare it hours in advance, let it chill, and simply slice and serve when I’m ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pre-made 9-inch chocolate cookie crust

8 ounces cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups whipped topping (such as Cool Whip)

6 fun-size Butterfinger candy bars, crushed (about 1 cup)

½ cup chocolate syrup (optional, for topping)

Extra crushed Butterfinger pieces for garnish

Directions

I start by placing the softened cream cheese in a large mixing bowl and beating it until completely smooth and creamy. This step ensures the filling turns out silky without lumps.

Next, I add the peanut butter, powdered sugar, and vanilla extract. I mix everything together until the texture becomes fluffy and fully combined.

I gently fold in the whipped topping, taking care not to overmix so the filling stays light and airy.

Then I stir in the crushed Butterfinger candy pieces, reserving a small handful for garnish. I love seeing those crunchy bits scattered throughout the creamy filling.

I spread the mixture evenly into the prepared chocolate cookie crust and smooth the top with a spatula.

For extra indulgence, I drizzle chocolate syrup over the surface and sprinkle the remaining crushed Butterfinger pieces on top.

Finally, I refrigerate the pie for at least 4 hours, until it’s fully set and firm. When ready to serve, I slice it chilled for the best texture and flavor.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 15 minutes

Servings: 8 servings

Calories: 520 kcal per serving

Variations

I sometimes swap the chocolate cookie crust for a graham cracker crust when I want a slightly lighter chocolate flavor.

If I want even more chocolate intensity, I mix mini chocolate chips into the filling.

For a frozen twist, I place the pie in the freezer for a couple of hours and serve it semi-frozen for an ice-cream-like texture.

I also enjoy experimenting with different candy bars if I want to change the flavor profile while keeping the same creamy base.

Storage/Reheating

I store this pie covered in the refrigerator for up to 4 days. I make sure it’s tightly wrapped or placed in an airtight container to keep it fresh and prevent it from absorbing other fridge odors.

If I want to store it longer, I freeze it for up to 1 month. I wrap it securely in plastic wrap and foil, then thaw it in the refrigerator before serving.

Since this is a no-bake dessert, I don’t reheat it. I always serve it chilled for the best consistency and flavor.

Related Recipes:

Thick and Chewy Peanut Butter Butterfinger Cookies

FAQs

Can I make this pie ahead of time?

Yes, I often prepare it the day before serving. I find that chilling overnight actually improves the texture and helps the flavors meld beautifully.

Can I use homemade whipped cream instead of whipped topping?

I can substitute homemade whipped cream, but I make sure it’s whipped to stiff peaks so the filling holds its shape properly.

What if I don’t have a chocolate cookie crust?

I use a graham cracker crust or even an Oreo-style crust as a substitute. Both work well with the peanut butter filling.

Can I freeze the pie to set it faster?

I can place it in the freezer for about 1–2 hours to help it firm up more quickly, but I avoid freezing it solid unless I want a frozen-style dessert.

How do I get clean slices when cutting the pie?

I run a sharp knife under hot water, wipe it dry, and slice. I repeat this between cuts to keep each slice neat and clean.

Conclusion

I find this Butterfinger Chocolate Peanut Butter Pie to be one of the easiest and most satisfying no-bake desserts I make. The creamy peanut butter filling, crunchy candy pieces, and chocolate crust create a dessert that always impresses family and friends. Whenever I need something simple yet indulgent, this pie is my go-to recipe.

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