Description
A rich and creamy no-bake Butterfinger Chocolate Peanut Butter Pie made with a smooth peanut butter filling, crunchy Butterfinger candy pieces, and a chocolate cookie crust, perfect for an easy make-ahead dessert.
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
Instructions
- Place the softened cream cheese in a large mixing bowl and beat until completely smooth and creamy.
- Add the peanut butter, powdered sugar, and vanilla extract. Mix until fully combined and fluffy.
- Gently fold in the whipped topping, being careful not to overmix to keep the filling light and airy.
- Stir in the crushed Butterfinger candy pieces, reserving a small amount for garnish.
- Spread the filling evenly into the prepared chocolate cookie crust and smooth the top with a spatula.
- Drizzle chocolate syrup over the top if desired and sprinkle with the remaining crushed Butterfinger pieces.
- Refrigerate for at least 4 hours, or until fully set. Slice and serve chilled.
Notes
Chill overnight for best texture and flavor.
Substitute graham cracker or Oreo-style crust if preferred.
Ensure homemade whipped cream is whipped to stiff peaks if using instead of whipped topping.
Freeze for 1–2 hours to speed up setting, or freeze longer for a frozen-style dessert.
For clean slices, run a knife under hot water, wipe dry, and repeat between cuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
