Butterfinger Pie

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!

Butterfinger 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!

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.

Butterfinger Pie Recipe

How to Make Butterfinger Pie

This easy Butterfinger Pie just takes a few simple ingredients to put together. First, you will prepare the cookie crust and bake it for about 10 minutes. Allow the cookie to cool and then prepare the filling. The filling is then added over the Butterfinger cookie crust and chilled for at least 1 hour.

This recipe serves 8 and stays fresh in the refrigerator for about 2 days.

Easy Butterfinger Pie

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 covered the bottom of the pan.

Butterfinger Pie

Check out this video where I made the recipe from beginning to end!

Prep Time 45 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 8
Author Amanda


Butterfinger Cookie Crust

  • 1/4 c (58g) butter room temperature
  • 1/2 c (115g) granulated sugar
  • 1 egg room temperature
  • 1 c (128g) all-purpose flour
  • 1/4 tsp. salt
  • 4 mini Butterfinger bars chopped

Butterfinger Filling

  • 4 oz cream cheese room temperature
  • 1/3 c (88g) creamy peanut butter
  • 8 oz whipped topping
  • 1 c chopped Butterfinger pieces reserve some for topping


Butterfinger Cookie Crust

  1. Preheat oven to 350°F degrees.
  2. In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.
  3. With the mixer on low, gradually add in flour and salt.
  4. Stir in Butterfinger pieces by hand. The dough will be very thick.
  5. Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.
  6. 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

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter with electric mixer until smooth.
  2. Stir in 1 cup roughly chopped Butterfinger.
  3. Remove bowl from mixer and carefully fold in whipped topping by hand.
  4. Spread mixture into pie crust. Optional- Cover with more whipped topping. Sprinkle remaining Butterfinger over top.
  5. Refrigerate for at least 1 hour before serving.
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The recipe states to preheat the oven to 375°, then it says to bake at 350°. Is there a reason for the difference, or is that a typo?
Thank you,

Allison Haggerty

There is no listing for sugar in the recipe for the filling but in the directions it calls for sugar to be beaten with PB and cream cheese. Help!! What do i do?


Sugar for the pie filling in the butterfinger pie? How much–not listed in filling recipe

Teresa Justice

Ingredients list for crust states granulated sugar. In her demo she states confectioners sugar.

I had to rewatch her demo to insure that there is no sugar needed for ingredients for the filling – this should be removed if youve written out this recipe


    Always follow the written recipe. 🙂 I messed up while I was recording the video and never caught the error, so it can’t be changed. But the recipe as written is correct.

Judith carr

I am starting on the filling of the pie and it days add sugar, But no sugaR is listed on the printed recipe for the filling.