From the Cook
From the Cook
From the Cook
1/4
No-Bake Butterfinger Pie
Instructions
1
Reserve ½ cup of crushed Butterfingers.
2
Combine remaining candy bars, cream cheese and cool whip in a large bowl.
3
Pour into graham cracker crust. Sprinkle reserved candy bars on top.
4
Chill for 2 hours before serving.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Chill Your Ingredients First 🧊Keep your cream cheese and whipped topping cold before mixing to achieve a fluffier, more stable filling that sets faster and holds its texture longer.
- Crush Butterfingers at the Last Moment ⏰Reserve half your crushed Butterfinger pieces to fold in just before serving, ensuring maximum crunch and preventing them from becoming soggy in the filling.
- Butter Your Crust Edges 🧈Brush the top rim of your graham cracker crust with melted butter before adding the filling to create a crispy seal that prevents sogginess.
- Fold, Don't Stir 🔄Use a gentle folding motion when combining cream cheese and whipped topping to maintain airiness and prevent deflating the whipped topping's volume.
- Refrigerate Minimum 4 Hours 🕐Allow the pie to set in the refrigerator for at least 4 hours (preferably overnight) so flavors meld and the texture becomes perfectly firm and sliceable.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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