Imagine a slice that crackles with caramelized butter, melts with silky chocolate, and finishes with a buttery, buttery‑rich crust. That’s the magic of the Crunchy Butterfinger Bliss Pie, an easy‑to‑make dessert that feels like a celebration in every bite.
What makes this pie special is the layered texture: a crunchy graham‑cracker crust, a creamy peanut‑butter filling, and a generous topping of chopped Butterfinger candy that adds a salty‑sweet pop.
This dessert is perfect for anyone who loves classic candy flavors reimagined as a sophisticated pie—kids, teens, and grown‑ups alike. Serve it at birthday parties, holiday gatherings, or as an indulgent after‑dinner treat.
The process is straightforward: prepare the crust, whisk together a silky filling, bake, then finish with a buttery candy topping and a light whipped‑cream swirl. In less than an hour you’ll have a show‑stopping pie.
Why You'll Love This Recipe
Irresistible Crunch: The crushed Butterfinger topping creates a delightful snap that contrasts beautifully with the smooth filling, keeping every forkful interesting.
Simple Ingredients: All components are pantry‑friendly—graham crackers, peanut butter, and the iconic candy—so you won’t need a specialty store run.
No Fancy Techniques: No piping bags or tempering chocolate required; just mix, bake, and chill for a flawless result.
Customizable Flavors: Swap peanut butter for almond butter or add a splash of espresso for a grown‑up twist without compromising the core crunch.
Ingredients
The star of this pie is the Butterfinger candy, which provides that unmistakable caramel‑buttery crunch. A simple graham‑cracker crust gives a sturdy base, while creamy peanut butter and sweetened condensed milk create a luscious filling. Lightly sweetened whipped cream adds a finishing touch without overwhelming the candy’s flavor.
Crust
- 1 ½ cups graham‑cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- ½ cup creamy peanut butter
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Topping & Whipped Cream
- ½ cup Butterfinger candy, roughly chopped
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
These ingredients work together to create contrast and harmony. The butter‑laden crust holds the pie together, while the peanut‑butter filling offers richness without being overly heavy. The chopped Butterfinger adds a toasty caramel note, and the lightly sweetened whipped cream balances the overall sweetness, delivering a perfectly layered dessert.
Step-by-Step Instructions
Preparing the Crust
Combine the graham‑cracker crumbs, melted butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and about ½ inch up the sides of a 9‑inch springform pan, creating an even layer. Chill for 10 minutes while you prepare the filling.
Mixing the Filling
- Blend butter and peanut butter. In a large mixing bowl, whisk the melted butter with the creamy peanut butter until smooth and glossy. This emulsifies the fats, preventing a grainy texture later.
- Incorporate sweetened condensed milk. Slowly pour the condensed milk while continuing to whisk. The mixture will thicken, creating a custard‑like base that will set beautifully after baking.
- Add eggs and vanilla. Beat in the lightly beaten eggs one at a time, followed by vanilla extract. The eggs provide structure, while the vanilla lifts the overall flavor profile.
- Combine with crust. Gently pour the filling over the chilled crust, spreading it with a spatula to the edges. The filling should sit evenly without spilling over the pan.
Baking the Pie
Preheat your oven to 350°F (175°C). Place the springform pan on a baking sheet and bake for 35‑40 minutes, or until the center is just set and a faint golden hue appears around the edges. A gentle jiggle in the center is okay—it will finish setting as it cools.
Finishing Touches
Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours. While it chills, whip the heavy cream with powdered sugar until soft peaks form. Before serving, scatter the chopped Butterfinger candy over the top and pipe or spoon a dollop of whipped cream onto each slice.
Tips & Tricks
Perfecting the Recipe
Chill the crust. A cold crust stays firm during baking, preventing cracks that could leak filling.
Room‑temperature eggs. Using eggs at room temperature helps them blend smoothly with the condensed milk, avoiding curdling.
Don’t over‑bake. The pie continues to set as it cools; pulling it out a few minutes early ensures a silky texture.
Flavor Enhancements
Add a pinch of sea salt to the filling for a subtle contrast, or drizzle a teaspoon of caramel sauce over each slice just before serving for extra decadence.
Common Mistakes to Avoid
Skipping the cooling step will make the pie too soft to slice cleanly. Also, avoid using melted Butterfinger candy as a topping—it will lose its crunch; keep it chopped and add it cold.
Pro Tips
Use a food processor. Pulse the graham‑cracker crumbs for a finer texture that binds better with butter.
Make a caramel glaze. Melt a handful of Butterfinger candy with a splash of heavy cream and brush over the top for an ultra‑shiny finish.
Serve chilled. A cold slice holds its shape longer, especially when pre‑sliced for a party.
Variations
Ingredient Swaps
Replace peanut butter with almond or cashew butter for a nutty twist. Swap the graham‑cracker crust for an Oreo or chocolate cookie base to intensify the chocolate flavor. For a lighter crust, use crushed pretzels mixed with a touch of melted butter.
Dietary Adjustments
Use gluten‑free graham crackers or crushed almond flour for a gluten‑free crust. Substitute the heavy cream with coconut whipped cream for dairy‑free needs. For a lower‑sugar version, replace condensed milk with a low‑sugar sweetened condensed alternative or blend silken tofu with a sugar substitute.
Serving Suggestions
Pair each slice with a scoop of vanilla ice cream or a drizzle of cold espresso for an adult‑friendly dessert. A dusting of cocoa powder or a few fresh berries adds visual contrast and a hint of acidity.
Storage Info
Leftover Storage
Cover the pie tightly with plastic wrap or transfer individual slices to airtight containers. Store in the refrigerator for up to 4 days. For longer keeping, freeze slices wrapped in foil and placed in a freezer bag; they’ll maintain quality for 2‑3 months.
Reheating Instructions
Reheat individual slices in a preheated 325°F oven for 8‑10 minutes, loosely covered with foil to prevent drying. If using a microwave, heat on medium power for 30‑45 seconds, then top with fresh Butterfinger pieces to restore crunch.
Frequently Asked Questions
This Crunchy Butterfinger Bliss Pie blends familiar candy nostalgia with a refined, homemade touch. By following the clear steps, using the suggested tips, and experimenting with the variations, you’ll create a dessert that dazzles every palate. Feel free to adjust flavors, swap ingredients, or add personal flair—cooking is all about making the recipe your own. Slice, serve, and enjoy every buttery, crunchy bite!
