A Pie With No Oven Needed
This pie is a cool kitchen miracle. You do not even need to turn on your oven. I love that. It is perfect for a hot summer day. Your kitchen stays nice and cool.
The filling is fluffy and sweet. It tastes like a peanut butter cloud. The Butterfinger bits give it a wonderful crunch. My grandson calls it his “dream pie.” What is your favorite no-bake treat to make?
The Story of My First No-Bake Pie
I first made this pie years ago. My air conditioner was broken. It was too hot to bake anything. I was so worried it would not work.
But it came out perfectly. It was cool and creamy. Everyone asked for a second slice. I still laugh at how worried I was. Sometimes the easiest things are the best. This matters because cooking should be fun, not stressful.
Making Your Crust Just Right
Start with your graham cracker crumbs. Mix them with the melted butter. Doesn’t that smell amazing? It should feel like wet sand.
Press it firmly into your pie dish. Do not be shy. Push it up the sides. A strong crust holds everything together. This matters because a good foundation makes everything better. Just like in life.
The Magic of the Filling
Now for the creamy part. Beat the peanut butter and cream cheese. You want it to be super smooth. No lumps allowed.
Then you fold in the whipped topping. Be gentle. You are keeping it light and airy. Fun fact: Folding is like giving the mixture a soft hug with your spatula. Finally, stir in those crunchy Butterfinger bits. Do you like creamy pies or fruity pies more?
The Hardest Part: Waiting
Once your pie is made, it needs a long nap. Put it in the fridge for at least four hours. Overnight is even better.
This wait is the hardest part. But it is so important. The chill makes the pie firm. Then you can cut a perfect slice. It teaches us a little patience makes things sweeter.
A Neat Slicing Trick
To get those beautiful clean slices, use a warm knife. Dip your knife in hot water. Wipe it dry before you cut.
Do this between every slice. It glides right through the creamy filling. It makes your pie look like it came from a bakery. What is your best kitchen trick? Please share it with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 2 cups | For the crust |
| Unsalted butter | 1/2 cup | Melted, for the crust |
| Creamy peanut butter | 1 cup | For the filling |
| Cream cheese | 8 oz | Softened, for the filling |
| Powdered sugar | 1 cup | For the filling |
| Vanilla extract | 1 tsp | For the filling |
| Whipped topping | 8 oz | Thawed, for the filling |
| Butterfinger candy bars | 3 bars | Crushed, for the filling |
| Butterfinger candy bar | 1 bar | Crushed, for the topping |
My No-Bake Butterfinger Pie: A Sweet, Crunchy Dream
Oh, this pie brings back such happy memories. My grandson Sam requests it for his birthday every single year. He calls it his “candy bar pie.” The best part is you don’t even need to turn on the oven. Doesn’t that sound perfect for a warm day?
Let’s start with the crust. It’s just two simple things. You’ll mix graham cracker crumbs with melted butter. It should feel like wet sand. Press it firmly into your pie dish. I use my fingers for this, it’s the best tool. Then just pop it in the fridge to get cold.
Now for the creamy filling. This is where the magic happens. Beat the peanut butter and cream cheese together. Make sure they are nice and soft first. (My hard-learned tip: If the cream cheese is too cold, you’ll get lumpy filling. No one wants that!). Then mix in the powdered sugar and vanilla. It will smell so good.
Step 1: Make Your Crust
Mix the graham cracker crumbs and melted butter in a bowl. It should look like damp sand. Press it into your pie dish firmly. I still laugh at the time I used a measuring cup to press it down. It worked perfectly. Chill the crust while you make the filling.
Step 2: Make the Peanut Butter Filling
Beat the peanut butter and soft cream cheese together. Keep mixing until it is super smooth. Then add the powdered sugar and vanilla. Mix it all until it is creamy and dreamy. This part is my favorite.
Step 3: Fold in the Fluff and Crunch
Add the thawed whipped topping to your bowl. Gently fold it in with a spatula. Be careful not to stir too hard. You want to keep it light and fluffy. Then, fold in your crushed Butterfinger bars. Do you think the whipped topping makes it fluffy or creamy? Share below!
Step 4: Assemble and Chill Your Pie
Take your cold crust from the fridge. Spoon the filling into the crust. Spread it out evenly with your spatula. Sprinkle the last crushed Butterfinger on top. Now, the hardest part is waiting. Let it chill in the fridge for at least four hours. Overnight is even better.
Step 5: Time to Serve Your Masterpiece
For the prettiest slices, use a little trick. Dip your knife in hot water first. Wipe it dry, then make your cut. Do this for every single slice. It makes the pie look so neat and professional.
Cook Time: 4–6 hours
Total Time: 4 hours 15 minutes
Yield: 8 servings
Category: Dessert, Pie
Three Fun Twists on My Butterfinger Pie
This recipe is wonderful as it is. But you can also have fun and change it up. I love getting creative in the kitchen. It feels like a little adventure. Here are a few ideas I’ve tried over the years.
Cookie Dough Swirl
Add spoonfuls of safe-to-eat cookie dough into the filling. Gently swirl it with a knife before chilling. It’s like two desserts in one.
Chocolate Lover’s Dream
Use a chocolate cookie crust instead of graham cracker. You could also add mini chocolate chips to the filling. So rich and delicious.
Fruity Peanut Butter
Skip the Butterfingers and add chopped strawberries. Use a strawberry jam swirl on top. It’s a fresh and fruity surprise.
Which one would you try first? Comment below!
The Perfect Slice: Serving Your Pie
This pie is a star all on its own. But a few little extras can make it extra special. I always think about what to serve alongside it. It makes dessert feel like a real celebration.
For a perfect plate, add a dollop of whipped cream. A drizzle of chocolate syrup is always a hit. You could even serve it with a small scoop of vanilla ice cream. The mix of cold pie and cold ice cream is wonderful.
What should you drink with it? A tall, cold glass of milk is the classic choice. It cuts the sweetness just right. For a grown-up treat, a cup of strong coffee is lovely. The bitter coffee and sweet pie are best friends. Which would you choose tonight?
Keeping Your Butterfinger Pie Perfect
This pie is best kept in the fridge. It will stay good for about four days. Just cover it with some plastic wrap.
You can also freeze this pie for later. Wrap the whole pie tightly. It will keep for up to two months.
I once tried to freeze a slice on a paper plate. The crust got all soggy. A lesson learned the hard way.
Storing food well saves you money. It also means you always have a sweet treat ready for guests. This is a good habit for any cook.
Have you ever tried storing it this way? Share below!
Easy Fixes for Common Pie Problems
Is your crust too crumbly? You did not use enough butter. Make sure the crumbs stick together when you press them.
Is the filling too lumpy? Your cream cheese was too cold. Let it sit on the counter to soften first. I remember when my filling was full of lumps.
Is the whipped topping deflated? You stirred it too hard. Gently fold it in with a spatula. This keeps the pie light and fluffy.
Fixing small problems builds your confidence. It also makes your food taste much better. A smooth filling feels so special in your mouth.
Which of these problems have you run into before?
Your Pie Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use gluten-free graham crackers for the crust.
Q: How far ahead can I make it? A: You can make it the night before. This pie needs time to set.
Q: What can I use instead of Butterfingers? A: Crushed peanut butter cups work great too.
Q: Can I make a bigger pie? A: You can double the recipe. Use a bigger pan or make two pies.
Q: Any extra tips? A: A fun fact: Dipping your knife in hot water gives you clean slices.
Which tip will you try first?
Thanks for Baking With Me
I hope you love making this pie. It always makes my kitchen feel happy. I would love to see your creation.
Share a picture of your beautiful pie. You can show all your friends and family. It is a wonderful feeling.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
No-Bake Butterfinger Peanut Butter Pie Recipe
Description
This easy no-bake pie combines a buttery graham cracker crust with a creamy peanut butter and cream cheese filling, loaded with crushed Butterfinger candy bars.
Ingredients
Instructions
- For the Crust: Combine the graham cracker crumbs with the melted butter until the mixture is evenly moist. Press this firmly into the base and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill while you work on the filling.
- For the Filling: In a mixing bowl, beat the creamy peanut butter and softened cream cheese together until the mixture is completely smooth and lump-free. Blend in the powdered sugar and vanilla extract, continuing to mix until the filling is creamy and well-combined.
- To Combine: Using a spatula, gently fold the thawed whipped topping into the peanut butter mixture. Be careful not to deflate the mixture; fold just until no white streaks remain. Next, fold in the crushed pieces from three of the Butterfinger bars.
- To Assemble and Chill: Retrieve the chilled crust from the refrigerator. Transfer the prepared filling into the crust, using a spatula to spread it evenly and smooth the top. Garnish the top of the pie by sprinkling it with the remaining crushed Butterfinger candy bar. Refrigerate the pie for a minimum of 4 hours, or ideally overnight, to allow it to set completely.
- To Serve: For neat slices, cut the chilled pie with a knife that has been dipped in hot water and wiped dry between each cut.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling. The pie can be stored in the refrigerator for up to 3 days.
Leave a Reply