Butterfinger Pie

The original no-bake pie recipe with Butterfinger candy bars, cream cheese, vanilla and whipped cream topping.

Sometimes I feel a little sketchy posting recipes as easy as this because I pride myself on having a knack at recipe development.

But y’all. This one is too good not to share. It’s light and fluffy and rich and decadent at the same time. And it’s crazy easy.

I have no idea who to credit as the original recipe source for this because it’s everywhere. Like, everywhere. I tried to drill down to a source but this one’s like six degrees of Kevin Bacon. Errybody can lay a claim to it.

The only thing I did different than the others is to add a little vanilla to the filling. I've seen recipes for both 8 and 12 ounces of Cool Whip. I went with 12 because I like a big fluffy pie and I was afraid it would be too rich with just 8 ounces. But use what you have or what you prefer – either seems to work.

Original Butterfinger Pie with Butterfinger candy bars, cream cheese, vanilla and whipped cream topping.

If you love no-bake desserts like this, check out a few of these recipes too!
  • Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding! 
  • No-Bake Pumpkin Cheesecake - An easy pumpkin cheesecake recipe made with cream cheese, pumpkin and pumpkin spice. 
  • Pig Pickin' Pie - A refreshing and easy pie made with crushed pineapple like the frosting of the classic Pig Pickin' Cake. 
  • Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna! 
  • Strawberry Cream Cheese Icebox Cake - An easy no-bake layered dessert with graham crackers, cheesecake filling and fresh strawberries. 
  • Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries. 

Butterfinger Pie

Yield: 8 Servings
prep time: 10 Mcook time: total time: 10 M
The original no-bake pie recipe with Butterfinger candy bars, cream cheese, vanilla and whipped cream topping.


  • 14 ounces of Butterfinger candy bars*
  • 1 8-ounce package of cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce container of Cool Whip, thawed
  • 1 9-inch graham cracker crust


How to cook Butterfinger Pie

  1. Chop Butterfingers into small bits and set aside, reserving 1/2 cup to sprinkle on top of the pie. I've done this a few ways over the years and have found the best way is to just line them up on a cutting board and chop with a chef’s knife. Using a food processor or smashing with a mallet or rolling pin tends to cream the chocolate a bit and things start to clump together.
  2. Beat cream cheese and vanilla with an electric mixer until fluffy. Add half of the cool whip and mix until smooth.
  3. Fold in crushed Butterfingers and remaining Cool Whip then mix by hand until evenly combined. Spoon mixture into pie crust. Sprinkle reserved 1/2 cup of crushed Butterfingers over pie. Cover and refrigerate for 2 hours before serving. Store in refrigerator.


Use any size of Butterfinger candy bars (snack sized, fun sized or standard) so long as you have about 14 ounces total.
Butterfinger, pie, easy, no-bake, cream, recipe, best, original, candy bar, cream cheese, cool whip
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The original no-bake pie recipe with Butterfinger candy bars, cream cheese, vanilla and whipped cream topping.


  1. This looks simple and delicious!

  2. AH.MA.ZING! Fabulous too. Love the ease of the recipe. Thanks so much for sharing at Weekend Potluck! Pinning this one for summertime!

  3. I've made this several times and it is WONDERFUL! Pretty easy too. A good introduction to cooking for the kids.

  4. Do you think real whipped cream would work just as well? (I just don't like Cool whip) Thanks!

  5. Can you make this the day before, or will it get mushy overnight?

  6. Sounds wonderful, try it this week !


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy