Description
Indulge in this creamy and decadent No-Bake Butterfinger Pie that’s perfect for any sweet tooth. With a buttery graham cracker crust, a luscious cream cheese filling studded with chopped Butterfinger candy bars, and a crunchy Butterfinger topping, this dessert is a crowd-pleaser!
Ingredients
Graham Cracker Crust:
- 1½ cups crushed graham crackers
- 6 tablespoons unsalted butter, melted
Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- 2 cups chopped Butterfinger candy bars (about 6 standard bars)
- ½ cup crushed Butterfinger pieces (for topping)
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture into a 9-inch pie dish to form the crust.
- Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately until stiff peaks form. Fold whipped cream into cream cheese mixture, then add chopped Butterfinger bars.
- Assemble the Pie: Pour filling into crust, smooth the top, and sprinkle crushed Butterfinger pieces on top.
- Chill and Serve: Refrigerate for at least 4 hours before serving.
Notes
- For added crunch, toast the graham cracker crust before assembling.
- Store covered in the fridge for up to 3 days.