This decadent Butterfinger Pie is made with a Butterfinger cookie crust and a Butterfinger cream cheese filling. The BEST Butterfinger Pie you will ever have! If you love pies don’t miss my Piggy Pie Dessert and Peanut Butter Pie!
Butterfinger Pie Recipe
This recipe is unique in that I made a Butterfinger Cookie Crust instead of a traditional pie crust. It absolutely does magical things to this pie! The rich cookie base paired with the creamy peanut butter and Butterfinger cream cheese filling is not only a flavor explosion but a food texture adventure. Chewy, creamy, crunchy all at once! If you love all things Butterfinger, you have to try my Butterfinger Dip, too!
This recipe is a small one in that it will fit in a 7-inch round pie pan. If you happen to have an 8-inch or 9-inch pan you can use those easily, just don’t put as much cookie dough up the sides of the pan.
How to Make Butterfinger Pie
This easy Butterfinger Pie just takes a few simple ingredients to put together.It’s a cookie crust and a glorious filling that is sweet on its own, no need at add additional sugar!
Butterfinger Pie Directions
For the cookie: (FULL INSTRUCTIONS BELOW IN THE RECIPE CARD)
- Preheat oven to 350°F degrees.
- In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.
- With the mixer on low, gradually add in flour and salt.
- Stir in Butterfinger pieces by hand. The dough will be very thick.
- Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.
- Bake for 10-12 minutes at 350°F or until lightly browned. Remove from the oven. If the cookie has puffed up at all, use a kitchen glass to evenly press it down immediately out of the oven. Let sit for at least 30 min. before adding the filling. (Cookie should be room temperature, not warm.)
This recipe serves 8 and stays fresh in the refrigerator for about 2 days.
How to Double this Recipe
If you would like to double the filling for a mile-high Butterfinger pie, simply use a 9-inch pan and make sure the cookie crust only covers the bottom of the pan, not up the sides.
Love this dessert? Check out these delicious recipes:
Butterfinger Pie
Ingredients
Butterfinger Cookie Crust
- ¼ cup (58g) butter, room temperature
- ½ cup (115g) granulated sugar
- 1 egg, room temperature
- 1 cup (128g) all-purpose flour
- ¼ tsp. salt
- 4 mini Butterfinger bars, chopped
Butterfinger Filling
- 4 oz cream cheese, room temperature
- ⅓ cup (88g) creamy peanut butter
- 8 oz whipped topping
- 1 cup chopped Butterfinger pieces, reserve some for topping
Instructions
Butterfinger Cookie Crust
- Preheat oven to 350°F degrees.
- In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.
- With the mixer on low, gradually add in flour and salt.
- Stir in Butterfinger pieces by hand. The dough will be very thick.
- Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.
- Bake for 10-12 minutes at 350°F or until lightly browned. Remove from oven. If the cookie has puffed up at all, use a kitchen glass to evenly press it down immediately out of the oven. Let sit for at least 30 min. before adding filling. (Cookie should be room temperature, not warm.)
Butterfinger Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter with electric mixer until smooth.
- Stir in 1 cup roughly chopped Butterfinger.
- Remove bowl from mixer and carefully fold in whipped topping by hand.
- Spread mixture into pie crust. Optional- Cover with more whipped topping. Sprinkle remaining Butterfinger over top.
- Refrigerate for at least 1 hour before serving.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can whipped cream be used instead of cool whip?
Yes, but you will want a stabilized whipped cream.
If I want to double the recipe, how will the measurements change for the crust? I want the crust to be able to go up to the sides of the dish.
Looks great, love that there is no sugar in the filling. Will have to try it soon!! I bake something each week for our Quilting group, your recipes look just fabulous!!
The peanut butter is not necessary because butterfingers is a peanut butter candy, it only omits from the authentic butter finger taster.
I use 8 oz of cream cheese, 8 oz cool whip and 1 1/2 packs of finely crushed butterfingers, combine and smoosh into a pie crust then take 4 oz cool whip and 1/2 pack of finely crushed butter fingers and whip together, then put that on top
I’ll let it set for a total of 24 hours so make it the night before.
yummy yummy good to eat
Everything you make is wonderful! Thanks for the recipe!!!
Thanks for this recipe! My family is really looking forward to trying it around Easter. Can I make this ahead and freeze it for about a week?
Absolutely delicious. The crust turned out like a cookie (maybe that’s intended), and it was soooo good! Easy, too. Thanks for the great recipe.
Can I make it a day before event and leave it in the fridge? (I will top with extra cream and candy day of…)
Sure