No-Bake Butterfinger Pie

I don’t remember when I was first introduced to this No-Bake Butterfinger Pie but one thing I do know… It’s delicious!!! Every time I make it I have to really hustle to get a piece before family and friends get it all.

Butterfinger Pie

I love no-bake sweet treats. Especially during the summer months since I don’t have to heat up the kitchen with the oven. I save every recipe I find that’s no-bake. Sweet and savory! I really found a treasure in this one!

Even if you’re not a big peanut butter fan I’ll bet you still like the occasional butterfinger. If so this pie has your number!

It whips up in a matter of minutes but it does need to be put in the fridge to chill for a few hours. The wait is well worth every bite. So creamy and incredible!

Especially good if you drench each slice in chocolate syrup and whipped cream.

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No-Bake Butterfinger Pie
Course: Dessert
Cuisine: American
Ingredients
  • 1 1/2 cups chocolate graham crackers crushed (1 packet, 9-10 crackers)
  • 6 tablespoons butter or margarine melted
  • 1 Butterfinger candy bar crushed
  • 8 ounces PHILADELPHIA Cream Cheese
  • 1 teaspoon vanilla extract
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated white sugar
  • 1/2 cup creamy peanut butter
  • 16 ounces Cool Whip unthawed
  • 8 oz ounces Cool Whip Extra
  • 2 Butterfinger candy bar crushed (divided into 2 bowls)
  • 1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
  • 1 ounce crushed peanuts
Instructions
  1. FOR PIE CRUST: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger). Add mixture to pie pan and press firmly into bottom and sides. Put into freezer to chill until ready to fill.
  2. FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.
  3. TO FINISH: Place the pie filling into the pie crust. Garnish evenly with the 8 oz ounces Cool Whip extra, crushed Butterfinger, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover and freeze for at least two hours before serving.

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