Our Butterfinger Fluff Pie brings together crunchy Butterfinger pieces and the light, creamy texture of a classic fluff pie. A simple homemade graham cracker crust holds a whipped filling of cream cheese, instant vanilla pudding, whipped cream, and mini marshmallows, all finished with a scattering of Butterfinger bits on top. This no-bake dessert is straightforward to prepare and delivers a playful contrast of textures and flavors that’s perfect for warm-weather gatherings or any time you want a fuss-free, indulgent treat.
Butterfinger Fluff Pie
No-bake desserts are ideal for warm weather when you don’t want to heat the kitchen. This Butterfinger Fluff Pie requires no baking and comes together quickly. The base is a buttery graham cracker crust, and the filling is a whipped combination of cream cheese, instant vanilla pudding, milk, and whipped cream folded with mini marshmallows and crushed Butterfinger pieces for a crunchy finish.
Why you’ll love this dish
- Texture contrast: Smooth, creamy filling paired with crunchy candy pieces and a crisp crumb crust.
- Effortless prep: No oven time and simple steps that make it accessible for cooks of any skill level.
- Great for groups: Serves well at potlucks, parties, and family dinners.
- Balanced sweetness: The tang of cream cheese tones down the overall sweetness for a more satisfying bite.
More dessert inspiration: Dessert Recipes
Recipe Shopping List
Here’s a concise shopping list to check before you start. For exact quantities, see the ingredient list below.
- Graham cracker crumbs
- White sugar
- Unsalted butter
- Cream cheese
- Instant vanilla pudding mix
- Whole milk
- Heavy whipping cream
- Vanilla extract
- Mini marshmallows
- Butterfinger bits
Try another no-bake favorite: Cherry Cheesecake Fluff Pie
How to Make This Recipe
Below is a clear overview of the steps involved. Follow the detailed instructions in the recipe card section for precise measurements and timing.
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press evenly into a 9″ or 10″ high-sided pie plate to form the crust.
- Make the base filling: Use an electric mixer to combine softened cream cheese, instant vanilla pudding mix, and milk. Mix until thick and smooth, about 4–6 minutes.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks and fold in vanilla extract.
- Fold everything together: Gently fold the whipped cream and mini marshmallows into the cream cheese and pudding mixture. Stir in about half of the Butterfinger bits so they’re distributed through the filling.
- Assemble: Spoon the filling into the prepared crust and smooth the top. Sprinkle the remaining Butterfinger bits over the pie for a crunchy finish.
- Chill: Refrigerate for at least 3 hours to set before serving; chilling longer firms the pie and improves sliceability.
We also love Raspberry Fluff Pie
Recipe FAQ
How long can I store this pie?
Store the pie covered in the refrigerator for up to 3 days.
Can I freeze Butterfinger Fluff Pie?
This recipe has not been tested for freezing. If you choose to freeze it, allow it to thaw thoroughly in the fridge before serving and note that texture may change.
How can I make this ahead of time?
You can prepare the crust and the filling a day in advance and keep them refrigerated. Assemble the pie and top with the remaining candy just before serving for the best texture.
Serve This With
- Dairy-free vanilla ice cream
- Smoked or grilled pork chops for a contrasting savory course
- Roast beef sandwich as a hearty main to follow
More Dessert Recipes
- Grilled Peaches
- Apple Crumble Pie
- Banana Coffee Cake
- Chocolate Chip Cookies
No-Bake Butterfinger Fluff Pie
A creamy no-bake pie loaded with crushed Butterfinger candy, mini marshmallows, and cream cheese fluff, all nestled in a buttery graham cracker crust.
Prep Time: 30 minutes
Total Time: 30 minutes (plus chilling time)
Ingredients
Graham Cracker Crust
- 1 ½ cups finely ground graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 block cream cheese, softened
- 3.4 ounce instant vanilla pudding mix
- 1 ¼ cups whole milk
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- 10 ounces mini marshmallows
- 8 ounces Butterfinger bits
Instructions
- Mix crust ingredients (graham cracker crumbs, sugar, melted butter) and press firmly into a 9″ or 10″ high-sided pie plate. Chill briefly to set if desired.
- With an electric mixer, beat the cream cheese, instant vanilla pudding mix, and milk until the mixture is thick and smooth, about 4–6 minutes.
- In a separate bowl, whip the heavy cream to stiff peaks, then stir in the vanilla extract.
- Fold the whipped cream and mini marshmallows gently into the cream cheese mixture. Fold in half of the Butterfinger bits so the candy is dispersed through the filling.
- Spoon the filling into the prepared crust, smoothing the top. Sprinkle the remaining Butterfinger bits over the surface.
- Refrigerate for at least 3 hours before serving to allow the pie to set and flavors to meld.
Nutrition Information (per serving):
Calories: 719 • Total Fat: 38g • Saturated Fat: 23g • Cholesterol: 97mg • Sodium: 504mg • Carbohydrates: 87g • Fiber: 1g • Sugar: 60g • Protein: 11g