No bake Butterfinger pie has a tangy cheesecake flavor and a graham cracker crust. It is the perfect spring dessert to bring to Easter brunch. Quick and easy to make and a fun way to use some of everyone's favorite Butterfinger Easter candy!
I love baking for Easter! I find this holiday to be so much less pressure than the Christmas season and I enjoy making a frilly, fancy looking dessert for the Easter table.
Normally, my go to choice would be a lemon meringue pie, but my kids aren't fans of lemon. They can't stand the tartness. When it comes to an Easter dessert, all they want is Chocolate Chocolate Chocolate.
I usually shy away from chocolate desserts for Easter since there is enough of that inside of their Easter baskets, but I DO love whipped cream and cheesecake.
So this year I decided to compromise and pulled together a fantastic no-bake Butterfinger cream pie.
This pie is made with a simple graham cracker crust, an easy no bake cheesecake filling and oodles of chopped up Butterfinger NestEggs.
This easy cream pie takes only a few minutes to make and the ingredients are so very easy.
All you need on your shopping list is:
- Prepared graham cracker pie crust (or make your own with graham crackers, sugar, and butter)
- Cream cheese
- Whipped topping (like Cool Whip)
- Vanilla extract
- Butterfinger egg candies
Optional Extras for Decorating:
To garnish the Butterfinger pie, I used stabilized whip cream, a chocolate drizzle, and candies to form an Easter bunny tail and feet.
- Bottle of chocolate sauce
- Heavy cream
- Box of cheesecake-flavored instant pudding mix
- Peanut butter cup eggs-shaped candies
- Candied flowers
I mixed up a homemade graham cracker crust, but you could easily use a pre-made one from the grocery store too.
To keep the dessert from being too rich, I let the Butterfinger candies bring the chocolate and peanut butter and kept the rest of the filling a light vanilla as contrast.
Prepare the Pie Filling
I chopped up an entire bag of Butterfinger NestEggs (minus the 3 or 4 that somehow "disappeared" before hitting the cutting board.)
I beat some softened cream cheese with a bit of sugar and then folded in a tub of whipped topping so the pie wouldn't be too dense. I gently folded in the chopped candies and filled the prepared graham cracker pie crust.
Since this belongs on our Easter table, I wanted to take the time to really decorate the top with something special.
I decided to use 2 Butterfinger Peanut Butter Cups Eggs on the top as a pair of "bunny feet" and wanted to use whipped cream to make a sweet puffy tail.
Stabilize the Whipped Cream
Once I started to think about the whipped cream as decoration, I realized I needed something to help stabilize it for holding it's shape.
Did you know you can mix heavy whipping cream with half a box of instant pudding mix to make a thicker whipped cream that will hold it's shape?!
You totally can and it worked like a charm. I chose a cheesecake flavor pudding for the white color and complementary flavor for the rest of the pie.
Decorate the Pie for Easter
I squeezed a bottled chocolate sauce lattice top over the surface of the pie, spiraled the whipped cream around the edge, dolloped with some daisy candies I found at the grocery store, and added my Butterfinger bunny accent.
Decorating this pretty masterpiece took all of 5 minutes.
The Peanut took one look at it and gasped: "It's SO pretty, don't cut into it yet!"
But of course we totally did. And it was worth it. The filling is light and fluffy with nice solid chunks of crispety, crunchy Butterfinger bits throughout.
The house was completely silent while my ladies tested it out, I've never seen them so absorbed in enjoying a treat before.
Make Ahead Tips
The beauty of a no-bake pie like this is that it is meant to be made ahead of time. You can assemble the pie up to 24 hours in advance and the stabilized whip cream will hold the decoration shape.