Butterfinger Pie
Butterfinger Pie is a no-bake dessert with a graham cracker crust, creamy Butterfinger filling, and fluffy whipped topping—easy to make and always a hit.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 8 oz package cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 1 8 oz tub whipped topping (like Cool Whip), thawed
- 1 cup crushed Butterfinger candy bars about 3 full-size bars
For the Topping:
- 1 ½ cups whipped topping
- ½ cup crushed Butterfinger candy bars
- Optional: whole or chopped Butterfinger pieces for garnish
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press firmly into a 9-inch pie dish using a flat-bottomed glass. Chill for 10–15 minutes.
- Beat softened cream cheese until smooth. Add sweetened condensed milk and mix until silky and uniform.
- Gently fold in thawed whipped topping and crushed Butterfinger. Mix evenly without over-stirring.
- Pour filling into the chilled crust and smooth the top.
- Spread remaining whipped topping over the pie. Sprinkle with crushed Butterfinger and add a few larger chunks for garnish.
- Refrigerate for at least 4 hours (or overnight) to firm up and let flavors blend.