Butterfinger Pie is an easy no bake dessert recipe with an Oreo crust and a creamy peanut butter filling loaded with crumbled Butterfinger candy bars.
Butterfinger Pie is a delicious chocolate peanut butter dessert perfect for when you don’t feel like turning on the oven.
The creamy filling is made with cream cheese, peanut butter, confectioner’s sugar and Cool Whip.
This Butterfinger pie recipe takes about twenty minutes of prep time and then requires at least four hours to chill in the refrigerator before serving.
Ingredients You’ll Need for Butterfinger Pie
Crust
- 24 Oreos
- 7 tablespoons of butter, melted
Filling
- 1 (8-ounce) package of cream cheese, room temperature
- 1 cup confectioners sugar
- ¾ cup of creamy peanut butter
- 1 cup of chopped Butterfingers, about 12 Fun Size bars
- 8 ounces thawed whipped topping
Optional Topping
- Cool Whip
- chopped Butterfingers
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions for Making Butterfinger Pie
STEP 1:
To make this no bake pie, I started by dumping some Oreo cookies into a food processor.
I processed the Oreos until they became fine crumbs.
STEP 2:
I added some melted butter to the food processor and continued mixing.
I pressed the crumb mixture into a greased pie plate.
Then I placed the pie plate in the freezer.
STEP 3:
I dumped some cream cheese, peanut butter and confectioner’s sugar into a large mixing bowl.
I used an electric mixer to cream the ingredients together until smooth.
STEP 4:
I added some chopped Butterfingers to the bowl.
I stirred the Butterfingers into the mixture.
STEP 5:
I added some Cool Whip to the bowl.
I folded the Cool Whip into the cream cheese mixture.
STEP 6:
I spooned the filling into the frozen Oreo crust and spread it out evenly.
Then I placed the pie in the refrigerator for four hours to set.
STEP 7:
After four hours I removed the pie from the refrigerator.
I topped the pie with Cool Whip and chopped Butterfingers before serving.
Then the pie was ready to slice.
This no bake chocolate peanut butter pie is sure be a hit!
It’s one of my absolute favourite desserts!
This creamy no bake pie is a the perfect treat for any time of year.
If you are looking for an easy no bake dessert recipe, then you need to try this Butterfinger Pie!
Just take me to the Recipe –> Click HERE <
FAQS:
What Substitutions could I make?
- Use Oreos or any kind of chocolate cookie or wafers for the crust.
- Use a store-bought Oreo crust.
- Use granulated sugar instead of confectioners sugar.
- Use crunchy peanut butter to add some extra crunch to the pie.
- Use homemade whipped cream instead of Cool Whip.
How should I store Butterfinger Pie?
- Refrigerator: Cover with plastic wrap and store in the refrigerator for up to 5 days.
- Freezer: Cover with plastic wrap and foil and store in the freezer for up to 2 months. Thaw before serving.
Cooking Tips
- The Butterfingers may get melty in the refrigerator while chilling, which is why I recommend waiting until just before serving to top the pie with additional chopped candy.
- If you want to use homemade whipped cream, beat together 2 cups of heavy whipping cream, ½ cup powdered sugar, and 2 teaspoons of vanilla extract in a large bowl until stiff peaks form. Then fold in with the cream cheese mixture, per the recipe.
- Feel free to garnish the pie with chocolate syrup or peanut butter drizzle.
Butterfinger Pie
Butterfinger Pie is an easy no bake dessert recipe with an Oreo crust and a creamy peanut butter filling loaded with crumbled Butterfinger candy bars.
Ingredients
Crust
- 24 Oreos
- 7 tablespoons of butter, melted
Filling
- 1 (8-ounce) package of cream cheese, room temperature
- 1 cup confectioners sugar
- ¾ cup of creamy peanut butter
- 1 cup of chopped Butterfingers, about 12 Fun Size bars
- 8 ounces thawed whipped topping
Optional Topping
- Cool Whip
- chopped Butterfingers
Instructions
- Grease a 9-inch pie dish with shortening or butter. Set aside.
- Crust: Place the Oreos in a food processor, and process at high speed until the Oreos become fine crumbs.
- While running the processor at low speed, slowly pour in the melted butter, and continue processing until mixed.
- Press the crumbs and butter mixture into the base and up the sides of the prepared pie dish. Set in the freezer for 20 minutes.
- Butterfinger Filling: In a large bowl, add the cream cheese, confectioners sugar, and peanut butter and beat together with an electric hand mixer until smooth.
- Add the chopped Butterfingers to the cream cheese mix, and stir with a spatula.
- Fold in the thawed whipped topping carefully, then spoon the filling into the frozen crust.
- Smooth the top of the pie with a spatula and chill in the refrigerator for at least 4 hours or until the filling is set.
- If desired, top with whipped cream and additional chopped butterfingers, and serve chilled.
- Serve and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 685Total Fat: 43gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 30mgSodium: 416mgCarbohydrates: 73gFiber: 3gSugar: 49gProtein: 9g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!