Butterfinger Pie

Butterfinger Pie: A Decadent Dessert Delight

If you’re craving a dessert that combines rich chocolate, creamy textures, and the satisfying crunch of peanut butter candy, look no further than Butterfinger Pie. This indulgent treat has earned a loyal following across North America for its irresistible blend of flavors and simplicity in preparation. Whether served at family gatherings, holiday events, or simply enjoyed on a cozy evening at home, Butterfinger Pie is guaranteed to delight sweet lovers of all ages. With its roots in classic American no-bake pie traditions, this dessert brings together pantry staples and a beloved candy bar into one unforgettable confection.

The History of Butterfinger Pie

The origins of Butterfinger Pie trace back to mid-20th century American home cooking, where inventive bakers began experimenting with candy bars in desserts. The Butterfinger candy bar itself was first introduced in 1923 by the Curtiss Candy Company, which later became part of Nestlé. Known for its flaky, crunchy peanut butter-flavored center coated in chocolate, Butterfinger quickly gained popularity. By the 1960s and 70s, as no-bake pies rose in popularity due to their ease and convenience, creative cooks started incorporating crushed Butterfingers into creamy fillings and crumb crusts.

This pie likely emerged from community cookbooks, church recipe exchanges, and early dessert blogs shared among homemakers. Over time, variations developed—some using instant pudding mix, others relying on homemade custard bases—but the core concept remained: a luscious, chilled pie highlighting the unique texture and flavor of Butterfinger candy. Today, it’s considered a nostalgic favorite, especially around Halloween and Easter when Butterfinger bars are prominently featured in seasonal packaging.

Ingredients Breakdown

The magic of Butterfinger Pie lies in the harmony of its components. Each ingredient plays a crucial role in delivering the perfect balance of sweetness, creaminess, and crunch:

Oreo Cookies (or chocolate graham crackers): Used for the crust, these provide a rich, slightly sweet base that complements the buttery, peanut-buttery notes of the filling.
Unsalted Butter: Melted and mixed with cookie crumbs, it binds the crust together and adds a smooth, melt-in-your-mouth quality when chilled.
Cream Cheese: The foundation of the filling, offering tanginess and structure. It blends smoothly with other ingredients to create a velvety texture.
Powdered Sugar: Adds sweetness while helping to stabilize the filling. Its fine consistency ensures a lump-free mixture.
Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth to the creamy base.
Heavy Whipping Cream: When whipped to stiff peaks, it gives the pie its airy, cloud-like lightness and helps the filling set properly.
Instant Chocolate Pudding Mix: Provides quick-setting chocolate flavor and thickens the filling without requiring cooking.
Whole Milk: Activates the pudding mix and blends into the filling for a silky consistency.
Butterfinger Candy Bars: The star ingredient. Crushed and layered throughout, they deliver signature crunch and unmistakable peanut-butter-crisp flavor.
Chocolate Syrup or Melted Chocolate (optional): For drizzling on top or enhancing visual appeal and richness.

Many versions also include a sprinkle of sea salt on top to balance the sweetness—a modern twist inspired by gourmet dessert trends.

Step-by-Step Recipe

Follow these detailed steps to create a flawless Butterfinger Pie that’s both visually stunning and deliciously decadent.

Prepare the Crust: In a food processor, pulse about 24 Oreo cookies (filling and all) until finely crushed. Alternatively, place them in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a mixing bowl and add 5 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand and holds together when pressed.
Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon or a flat-bottomed glass. Make sure the layer is even and compacted well to prevent crumbling when sliced. Chill in the refrigerator for at least 30 minutes to set.
Make the Filling Base: In a large mixing bowl, beat 8 ounces of softened cream cheese with ½ cup of powdered sugar and 1 teaspoon of vanilla extract using an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides as needed.
Add Pudding Layer: In a separate bowl, whisk together 1 package (3.9 oz) of instant chocolate pudding mix with 2 cups of cold whole milk. Beat for about 2 minutes until it begins to thicken. Let it sit for 5 minutes so it sets slightly.
Whip the Cream: In another clean bowl, pour 1 ½ cups of cold heavy whipping cream. Using a hand mixer or stand mixer fitted with a whisk attachment, whip on high speed until stiff peaks form—this should take about 4–5 minutes. Be careful not to over-whip, or the cream may become grainy.
Combine All Elements: Gently fold the whipped cream into the cream cheese mixture in two additions until fully incorporated and fluffy. Then, gently fold in the prepared chocolate pudding until no streaks remain. Take care not to deflate the mixture—use a spatula and gentle motions.
Incorporate Butterfingers: Crush 3–4 full-sized Butterfinger bars (about 6–8 oz) into small chunks using your hands or a knife. Fold half of the crushed pieces into the filling mixture, reserving the rest for topping.
Assemble the Pie: Pour the filling into the chilled crust. Use an offset spatula or the back of a spoon to spread it evenly and smooth the surface.
Add Final Touches: Sprinkle the remaining crushed Butterfinger pieces over the top. For added flair, drizzle with warmed chocolate syrup or melted dark chocolate.
Chill Thoroughly: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up completely.

Tips for the Perfect Butterfinger Pie

Use Full-Fat Ingredients: For the richest flavor and best texture, always use full-fat cream cheese, whole milk, and heavy cream. Low-fat substitutes can result in a watery or less stable filling.
Don’t Skip the Chill Time: Rushing this step leads to a soft, messy slice. Allow at least 4 hours, but 6–8 hours yields optimal firmness and flavor melding.
Crush Butterfingers Just Before Use: To maintain maximum crunch, crush the candy bars shortly before assembling. If left exposed to air too long, they can absorb moisture and soften.
Prevent Crust Sogginess: Ensure your crust is well-chilled and tightly packed before adding the filling. Some bakers lightly toast the cookie crumbs in the oven for 5 minutes before mixing with butter for extra stability.
Smooth Filling Technique: After pouring the filling into the crust, tap the pie gently on the counter a few times to release any trapped air bubbles and achieve a flawlessly smooth finish.
Slicing Tip: For clean cuts, dip a sharp knife in hot water and wipe dry between each slice. This prevents sticking and smearing.
Freezing Option: While best served fresh, this pie can be frozen for up to 1 month. Wrap tightly in plastic and foil. Thaw in the refrigerator overnight before serving.

Variations and Customizations

While traditional Butterfinger Pie is beloved in its original form, there are countless ways to personalize it to suit different tastes or dietary preferences:

Gluten-Free Version: Substitute Oreos with gluten-free chocolate sandwich cookies or gluten-free graham crackers. Ensure the pudding mix and candy bars are certified gluten-free (some Butterfinger varieties may contain wheat).
Dairy-Free Alternative: Use dairy-free cream cheese (like those made from almonds or soy), coconut cream instead of heavy cream, and almond or oat milk. Choose a non-dairy chocolate pudding mix.
Vegan Butterfinger Pie: Combine dairy-free substitutions with vegan chocolate sandwich cookies and plant-based Butterfinger-style candy (available seasonally or through specialty brands).
Layered Look: Create a visually striking version by alternating layers of plain whipped cream, chocolate pudding, and Butterfinger-studded filling.
Mini Pies: Make individual servings using a muffin tin lined with mini crust shells. Perfect for parties and portion control.
Flavor Twists: Add a tablespoon of peanut butter to the filling for enhanced nuttiness. Or swirl in caramel sauce before chilling for a Butterfinger-caramel fusion.
Alcohol-Infused: For adult gatherings, mix 1–2 tablespoons of bourbon, Baileys, or Kahlúa into the cream cheese layer for a boozy kick.
Frozen Version: Turn it into an ice cream pie by replacing the whipped cream with softened chocolate ice cream. Freeze for 6+ hours.

Health Considerations and Nutritional Value

Butterfinger Pie is undeniably a treat meant for occasional enjoyment. While delicious, it is high in sugar, saturated fat, and calories. Here’s a general nutritional breakdown per serving (based on 8 servings):

Calories: ~450–550 kcal
Total Fat: 30–35g (mostly from butter, cream cheese, and heavy cream)
Saturated Fat: 18–22g
Cholesterol: ~60mg
Sodium: ~350–450mg (from cookies, butter, and pudding mix)
Total Carbohydrates: 45–55g
Sugars: 35–45g (including added sugars from candy, cookies, and pudding)
Protein: 5–7g
Fiber: 2–3g (minimal, mostly from cookie crumbs)

Due to its high sugar and fat content, individuals managing diabetes, heart conditions, or weight should consume this pie in moderation. Consider offering smaller portions or pairing with fresh berries to add fiber and antioxidants. Those with peanut allergies should avoid this dessert entirely, as Butterfingers contain peanuts and are often processed in facilities with other nuts.

To make a slightly healthier version, consider using low-sugar pudding mix, reducing added sugar, and incorporating Greek yogurt for part of the whipped cream. However, taste and texture will vary significantly.

Ingredients

24 Oreo cookies (or chocolate graham crackers), finely crushed
5 tablespoons unsalted butter, melted
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon pure vanilla extract
1 (3.9 oz) package instant chocolate pudding mix
2 cups cold whole milk
1 ½ cups heavy whipping cream, cold
3–4 Butterfinger candy bars, crushed (divided)
Optional: Chocolate syrup, sea salt, or whipped cream for garnish

Directions

Preheat no oven (this is a no-bake pie). Lightly grease a 9-inch pie dish if needed.
In a food processor or sealed bag, crush Oreos into fine crumbs. Transfer to a bowl and mix with melted butter until combined.
Press mixture firmly into the bottom and sides of the pie dish. Chill for 30 minutes.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
Whisk pudding mix and milk in a separate bowl for 2 minutes. Let thicken for 5 minutes.
Whip heavy cream in a clean bowl until stiff peaks form.
Gently fold whipped cream into cream cheese mixture until uniform.
Fold in the pudding mixture until fully blended.
Stir in half of the crushed Butterfingers.
Pour filling into chilled crust and smooth the top.
Sprinkle remaining Butterfingers on top. Drizzle with chocolate syrup if desired.
Cover and refrigerate for at least 4 hours, preferably overnight.
Slice with a warm knife and serve chilled.

FAQ

Can I use a store-bought crust?
Yes, a pre-made chocolate graham cracker crust works well and saves time. Just ensure it’s unfilled and compatible with no-bake recipes.

How long does Butterfinger Pie last in the fridge?
It stays fresh for up to 5 days when covered and refrigerated. The texture is best within the first 2–3 days.

Why did my pie turn out runny?
Common causes include using low-fat dairy, insufficient chilling time, or under-whipped cream. Always use full-fat ingredients and allow ample refrigeration.

Can I make this ahead of time?
Absolutely! This pie is ideal for making 1–2 days in advance. It actually improves in flavor and texture after chilling overnight.

Are there candy substitutes for Butterfingers?
Yes, though flavor will differ. Options include Crunch bars, PayDay (for crunch and peanuts), or generic peanut butter crunch candies. Note: None replicate the exact Butterfinger taste.

Is this pie safe for kids?
Yes, it’s a kid-friendly dessert, but monitor portion sizes due to high sugar content. Also, check for peanut allergies before serving at group events.

Can I freeze Butterfinger Pie?
Yes, but the texture may change slightly upon thawing. Wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.

Summary

Butterfinger Pie is a rich, no-bake dessert that combines a chocolate cookie crust with a creamy chocolate-pudding and cream cheese filling, loaded with crunchy Butterfinger candy pieces. Easy to make and always a crowd-pleaser, it’s the ultimate indulgence for candy lovers and pie enthusiasts alike.

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