Butterfinger Pie

Four ingredients. No oven. Just a fridge and a little patience. This no-bake Butterfinger pie layers crushed candy bars into a whipped cream cheese filling, then firms up overnight in a graham cracker crust until it’s sliceable and loaded with crunchy peanut-buttery bits in every bite.

Beating the cream cheese until completely smooth before folding anything in is the move that makes or breaks the texture. Any lumps will stay lumpy. Let the cream cheese sit at room temperature for at least 30 minutes first.

The directions say to make this the day before, and they’re right. An overnight chill gives the filling time to set firmly and lets the Butterfinger pieces soften just slightly at the edges while keeping their signature crunch in the center.

Chef Tips

• Crush the Butterfingers inside a sealed zip-top bag with a rolling pin for even pieces; you want chunks, not dust
• Softened cream cheese is key. Cold cream cheese won’t blend smoothly and you’ll get a grainy filling
• Need it faster? Two hours in the freezer works, but overnight in the fridge gives a creamier, more scoopable texture
• Run your knife under hot water between slices for clean cuts

Variations

• Oreo version: Swap Butterfingers for crushed Oreos and use a chocolate cookie crust
• Peanut butter cup pie: Use chopped Reese’s cups and add 2 tablespoons of peanut butter to the cream cheese
• Heath bar crunch: Substitute Heath bars for a toffee-butterscotch twist