Butterfinger Pie
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I remember the first time I served this Butterfinger pie at a family picnic — it vanished so fast people were asking for the recipe on the spot. This is an ultra-creamy, no-bake pie layered with peanut butter-sweet filling, crushed Butterfinger candy for crunch, and a chocolatey Oreo crust. It’s a showstopper for potlucks, birthdays, or anytime you want a rich dessert without turning on the oven.
If you like visual step guides, try this helpful external reference I used while testing the recipe: no-bake Butterfinger pie variations.
Why you’ll love this dish
This pie delivers classic candy-bar flavor in an easy, no-bake format. It combines creamy peanut butter, whipped cream, and crunchy Butterfinger pieces inside a firm Oreo crust. That contrast — smooth filling versus crunchy candy — is what keeps people coming back for seconds.
“Creamy, crunchy, and dangerously easy to make — the Butterfinger pie everyone asks for.” — a backyard picnic favorite
Reasons to try it:
- No baking required: saves time and keeps your kitchen cool.
- Kid-approved: familiar candy flavors make it a hit with children.
- Crowd-pleaser: perfect for potlucks and holidays because it slices cleanly after chilling.
- Versatile: easy to tweak (see Variations) if you want different toppings or dietary swaps.
Step-by-step overview
Before you dive into the full ingredient list, here’s the quick process so you know what to expect:
- Crush 30 Oreos and mix with melted butter to form a press-in crust.
- Blend room-temperature cream cheese with peanut butter and powdered sugar for a smooth base.
- Fold in chopped Butterfinger pieces and Cool Whip for volume and sweetness.
- Pour the filling into the crust and chill until firm.
- Whip heavy cream with vanilla and powdered sugar to finish the top, then garnish with extra candy.
If you want a photographed, step-by-step reference while you make it, this guide has useful visuals: detailed Butterfinger pie photos and tips.
What you’ll need
- 30 Oreo Cookies (whole, any brand) — for the crust.
- 7 Tablespoons unsalted butter, melted — binds and firms the crust.
- 8 ounces cream cheese, softened to room temperature — base for the filling.
- ½ cup creamy peanut butter — creamy works best for smooth texture.
- 1/3 cup powdered sugar — balances the peanut butter and cream cheese.
- 12 ounces Butterfinger candy bars, chopped — fold most in, reserve some for garnish.
- 8 ounces Cool Whip, thawed — lightens the filling (or use homemade whipped cream).
- 1 cup Heavy Whipping Cream — for the topping.
- 1 teaspoon vanilla extract — flavor for the whipped topping.
- 2 Tablespoons powdered sugar — sweetens the whipped topping.
Ingredient notes and substitutions:
- Oreo alternative: chocolate graham crackers or chocolate wafer cookies will work.
- For a less-sweet filling, reduce the powdered sugar by 1–2 tablespoons.
- To make it nut-free, swap the peanut butter for sunflower seed butter and use allergy-safe Butterfinger-style candy (if available).
How to prepare it
Make the Crust:
- Place the Oreo cookies in a food processor. Pulse until fine crumbs form.
- Pour crumbs into a bowl and stir in the melted butter until evenly moistened.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact it firmly.
- Chill the crust in the fridge for 10–15 minutes to set.
Make the Pie:
- In a mixing bowl, beat the softened cream cheese until smooth with an electric mixer.
- Add the ½ cup creamy peanut butter and 1/3 cup powdered sugar. Beat until fully combined and silky.
- Fold in the thawed Cool Whip and most of the chopped Butterfinger pieces (reserve some for top).
- Spoon the filling into the chilled Oreo crust. Smooth the surface with an offset spatula.
- Refrigerate the pie for at least 3 hours, or overnight for best slicing.
Garnish:
- In a separate bowl, whip 1 cup heavy cream with 1 teaspoon vanilla and 2 tablespoons powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Sprinkle the reserved chopped Butterfinger pieces on top. Optionally add a few Oreo crumbs for contrast.
- Keep the pie chilled until ready to serve.
Best ways to enjoy it
Serve slices cold for firm, clean cuts. A small drizzle of chocolate sauce or a scattering of extra crushed Oreo makes the presentation pop. Pair with:
- A robust black coffee or espresso to cut the sweetness.
- Vanilla ice cream for extra creaminess.
- Fresh berries on the side to add acidity and lighten each bite.
For other presentation ideas and serving combinations, check out these additional suggestions: more Butterfinger pie serving ideas.
How to store & freeze
- Refrigeration: Cover the pie tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the un-topped pie (wrap in plastic then foil) for up to 1 month. Thaw in the fridge overnight, then add whipped topping and candy garnish just before serving.
- Safety note: Because this pie contains cream cheese and whipped cream, keep it refrigerated and discard any slices left out at room temperature for more than 2 hours.
Pro chef tips
- Soften cream cheese at room temperature for at least 30 minutes to avoid lumps.
- Chop the Butterfinger bars with a sharp knife and toss pieces in a small amount of cornstarch if they’re sticky — this helps them stay suspended in the filling.
- Press the crust firmly and chill before filling to prevent a soggy bottom.
- Chill time matters: the pie firms up significantly after 3–4 hours. Don’t rush slicing — a sharp knife dipped in hot water and wiped between cuts gives the neatest slices.
- If you prefer a denser texture, reduce Cool Whip slightly and increase cream cheese by 2 ounces.
Creative twists
- Chocolate Peanut Butter: Fold in ¼ cup melted semi-sweet chocolate into the filling before adding Cool Whip.
- Peanut Butter Cup Swap: Use chopped Reese’s Peanut Butter Cups in place of Butterfingers for a different candy texture.
- Gluten-free: Use gluten-free chocolate sandwich cookies for the crust.
- Mini versions: Make as individual tartlets in a muffin tin for single-serve treats.
- Lighter option: Use full-fat Greek yogurt whipped with a little powdered sugar to replace some Cool Whip for tang and protein.
Your questions answered
Q: How long does it take to make this pie start to finish?
A: Active hands-on time is about 25–30 minutes. Cooling/chilling takes at least 3 hours, though overnight chilling yields the best texture.
Q: Can I make this ahead for a party?
A: Yes — you can assemble the pie a day ahead and add the whipped cream topping the day you serve it. For further advance prep, freeze the assembled pie (without whipped topping) and thaw overnight in the fridge.
Q: Can I use fresh whipped cream instead of Cool Whip?
A: Absolutely. Fold about 1 ½ cups of softly whipped heavy cream into the cream cheese mixture in place of Cool Whip for a richer, less-processed filling.
Q: What if I don’t have a food processor for the crust?
A: Place the Oreos in a zip-top bag and crush with a rolling pin or heavy skillet until fine; then mix with melted butter.
Q: Will the Butterfinger pieces get soggy in the filling?
A: They soften slightly over time but retain a pleasant crunch if you fold them in shortly before chilling and reserve some for the top.
Conclusion
If you want another take on this nostalgic dessert, Spicy Southern Kitchen’s version is a great comparison for texture and garnish ideas: Spicy Southern Kitchen Butterfinger Pie. For a no-bake approach with slightly different proportions and tips, Plain Chicken’s recipe is helpful: Plain Chicken Butterfinger Pie {No Bake}. And Celebrating Sweets has an approachable, easy-to-follow Butterfinger pie that’s useful for quick reference: Easy Butterfinger Pie – Celebrating Sweets.
Enjoy making it — and don’t be surprised if guests ask you to teach them the recipe.
Butterfinger Pie
Ingredients
Method
- Place the Oreo cookies in a food processor. Pulse until fine crumbs form.
- Pour crumbs into a bowl and stir in the melted butter until evenly moistened.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact it firmly.
- Chill the crust in the fridge for 10–15 minutes to set.
- In a mixing bowl, beat the softened cream cheese until smooth with an electric mixer.
- Add the peanut butter and powdered sugar. Beat until fully combined and silky.
- Fold in the thawed Cool Whip and most of the chopped Butterfinger pieces (reserve some for top).
- Spoon the filling into the chilled Oreo crust. Smooth the surface with an offset spatula.
- Refrigerate the pie for at least 3 hours, or overnight for best slicing.
- In a separate bowl, whip the heavy cream with vanilla and powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Sprinkle the reserved chopped Butterfinger pieces on top and optionally add a few Oreo crumbs for contrast.
- Keep the pie chilled until ready to serve.
