Some recipes wrap themselves around a memory, and this Butterfinger Cream Cheese Pie hugs mine tight — like the cozy afternoons I spent sneaking dessert before dinner. I remember cracking open a Butterfinger, that crunch-whisper turning into buttery, peanut-buttery crumbs on my fingers while my grandma smirked and handed me a fork. I recreate that guilty delight now, but grown-up: a smooth, tangy cream cheese filling folded with whipped cream and loaded with chopped Butterfinger for crunch. This pie tastes like nostalgia and Saturday cartoons, with a silky texture that contrasts perfectly with the candy’s snap — and yes, you can absolutely eat it for breakfast if you’re feeling rebellious.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4 hours 20 minutes (including chilling)
Why This Recipe is Awesome
This pie marries a silky, tangy cream cheese filling with the toffee-crisp crunch of Butterfinger bits — sweet, slightly salty, and texturally addictive. It comes together fast with no oven fuss, smells faintly of vanilla and toasted candy crumbs, and holds up well at parties. It’s so easy even your oven can’t mess it up. Who doesn’t love a pie that tastes like candy bar comfort but looks like you actually tried?
Ingredients
For the Main Dish:
- Graham cracker crumbs: 1 1/2 cups (about 12 full crackers)
- Melted unsalted butter: 6 tbsp
- Granulated sugar: 2 tbsp
- Cream cheese: 16 oz (2 packages), softened to room temperature
- Powdered sugar: 1 cup, sifted
- Vanilla extract: 1 tsp
- Heavy cream: 1 cup, cold
- Powdered sugar for whipping: 2 tbsp
- Butterfinger bars: 5 regular bars (about 10.5 oz), chopped — reserve 1/2 cup extra for topping
- Pinch of salt
For the Sauce / Garnish (if applicable):
- Semisweet chocolate chips: 1/2 cup, melted for drizzle (optional)
- Extra chopped Butterfinger for garnish
How I Make It
Step 1:
Make the crust: stir together 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 2 tbsp sugar until the crumbs hold together when squeezed. Press the mixture firmly and evenly into a 9-inch pie pan, covering the bottom and up the sides. You should hear a little crunch as you press — that’s the crust settling. Pop the crust in the fridge to set while you make the filling.
Step 2:
Whip the cream: pour 1 cup cold heavy cream into a chilled bowl and whisk (or beat) with 2 tbsp powdered sugar and 1 tsp vanilla until it forms stiff peaks. I love the sound here — the whisk gliding and the cream thickening into soft clouds. Watch closely so you don’t over-whip into butter.
Step 3:
Beat the base: in a separate bowl, beat 16 oz softened cream cheese with 1 cup powdered sugar and a pinch of salt until smooth and glossy. Stop when the texture feels light and spreadable. Scrape the bowl down so you don’t leave hidden pockets of cream cheese.
Step 4:
Fold and build texture: gently fold the whipped cream into the cream cheese mixture until streaks disappear. Fold in the chopped Butterfinger, reserving about 1/2 cup for the top. The filling should look velvety with little golden candy flecks. Spoon the filling into the chilled crust and smooth the top with an offset spatula. You’ll notice the filling’s creamy sheen and the crunchy bits announcing themselves — heaven.
Step 5:
Chill and finish: chill the pie for at least 4 hours or overnight so the filling firms up and flavors meld. Right before serving, sprinkle the reserved chopped Butterfinger on top and drizzle melted chocolate if you like. Slice with a warm knife (dip in hot water and dry between cuts) for cleaner slices.
Pro Tips
- Soften the cream cheese to room temperature for a lump-free filling — I set mine on the counter while I make the crust.
- Chill the mixing bowl and whisk for whipping cream; cold equipment helps the cream thicken faster.
- Reserve some chopped candy for garnish to keep that fresh crunch on top rather than soggy bits inside.
- Use a warm knife for slicing — it gives clean edges without squishing the pie.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap graham cracker crumbs for crushed chocolate cookies for a richer, chocolatey crust — expect a deeper flavor.
- Use 8 oz whipped topping (Cool Whip) instead of homemade whipped cream for a shortcut; texture tastes slightly less fresh but still delicious.
- For a gluten-free option, use gluten-free graham cracker crumbs or almond flour crust — texture will be a bit crumblier with almond flour.
- For a lighter twist, use Greek yogurt mixed with a little honey instead of part of the cream, but the pie will taste tangier and less airy.
Variations & Tips
- Chunky Nut Butterfinger Pie: Stir in 1/2 cup chopped roasted peanuts for extra crunch and salty contrast.
- Chocolate Lovers: Mix a tablespoon of cocoa into the crust and add a thicker chocolate drizzle on top.
- Peanut Butter Kiss: Swirl 1/3 cup creamy peanut butter into the filling for a Reese’s-style vibe.
- Mini Pies: Make individual tartlets using a muffin tin — reduce chilling time to 2 hours.
- Spiked Adult Version: Add 1–2 tbsp bourbon or Kahlúa to the filling for a boozy depth.
- Ice Cream Mashup: Fold in 1 cup softened vanilla ice cream for a frozen, creamier texture — serve immediately.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the pie up to 48 hours ahead. Keep it tightly covered in the fridge; add the final candy garnish just before serving to preserve crunch.
- Can I double the recipe?
- Sure thing. Use two 9-inch pie pans or a deep-dish 10–11 inch pan; chilling time may increase by 1–2 hours for thicker filling.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The filling should hold its shape and feel firm to the touch after chilling. Look for a smooth top and no puddles of liquid; the crust should feel set when you press the edges.
- What if I don’t have ingredient X?
- No graham crackers? Use crushed vanilla wafers or digestive biscuits. Out of heavy cream? Use a chilled tub of whipped topping as a quick swap.
How I Like to Serve It
I serve this pie slightly chilled with a hot cup of coffee or a cold glass of milk — it’s playful and nostalgic. It shines at potlucks and birthday tables because everyone recognizes the candy bar crunch. In summer, I set it out with fresh berries for color; in winter, I drizzle extra chocolate and call it holiday magic.
Notes
- Store covered in the refrigerator for up to 3 days; for best crunch, add the final Butterfinger garnish right before serving.
- No meat here, so no safety temps to worry about — just keep the pie chilled below 40°F for food safety.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this creamy, crunchy Butterfinger Cream Cheese Pie. It’s simple, nostalgic, and dangerously moreish. Save a slice for me, will you?