Irresistible No-Bake Butterfinger Pie
A creamy and crunchy dessert featuring a rich filling and a graham cracker crust, perfect for gatherings.
Ingredients
For the crust
- 1.5 cups crushed graham crackers
- ⅓ cup unsalted butter, melted
For the filling
- 2 packages (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (12 oz) whipped topping, thawed
- 3 cups chopped Butterfinger candy bars (approximately 4-5 bars)
For garnish
- Additional whipped topping
- crushed Butterfinger
Instructions
Prepare the Crust
- In a medium bowl, combine the crushed graham crackers and melted butter. Mix until all the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch pie dish to form an even crust. Set aside.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the thawed whipped topping until fully incorporated.
Add the Butterfinger
- Carefully fold in the chopped Butterfinger candy bars, ensuring they are evenly distributed throughout the filling.
Assemble the Pie
- Spread the creamy filling over the prepared graham cracker crust, smoothing the top with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 3 hours (or overnight) to set.
Serve
- Before serving, garnish with additional whipped topping and crushed Butterfinger pieces on top for that extra crunch!
Notes
Substitution Ideas: If you're out of graham crackers, feel free to use crushed digestive biscuits or gingersnap cookies for a unique flavor twist. Timing: Allow ample chill time for proper setting—overnight is best if you have the time! Avoid Common Mistakes: Ensure your cream cheese is fully softened to prevent lumps in your filling. To keep your pie fresh, store leftovers in an airtight container in the refrigerator for up to a week; it can also be frozen for 1-2 months.