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–+ servings

Butterfinger Pie

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An ultra-creamy, no-bake pie layered with peanut butter filling, crushed Butterfinger candy, and a chocolatey Oreo crust, ideal for potlucks and celebrations.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 30 pieces Oreo Cookies, whole any brand
  • 7 Tablespoons unsalted butter, melted binds and firms the crust
For the Filling
  • 8 ounces cream cheese, softened base for the filling
  • ½ cup creamy peanut butter creamy works best for smooth texture
  • ⅓ 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)
For the Topping
  • 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

Method
 

Make the Crust
  1. Place the Oreo cookies in a food processor. Pulse until fine crumbs form.
  2. Pour crumbs into a bowl and stir in the melted butter until evenly moistened.
  3. 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.
  4. Chill the crust in the fridge for 10–15 minutes to set.
Make the Pie
  1. In a mixing bowl, beat the softened cream cheese until smooth with an electric mixer.
  2. Add the peanut butter and powdered sugar. Beat until fully combined and silky.
  3. Fold in the thawed Cool Whip and most of the chopped Butterfinger pieces (reserve some for top).
  4. Spoon the filling into the chilled Oreo crust. Smooth the surface with an offset spatula.
  5. Refrigerate the pie for at least 3 hours, or overnight for best slicing.
Garnish
  1. In a separate bowl, whip the heavy cream with vanilla and powdered sugar until soft peaks form.
  2. Spread or pipe the whipped cream over the chilled pie.
  3. Sprinkle the reserved chopped Butterfinger pieces on top and optionally add a few Oreo crumbs for contrast.
  4. Keep the pie chilled until ready to serve.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 5gFat: 32gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 25g

Notes

For an Oreo alternative, use chocolate graham crackers or chocolate wafer cookies. To make it nut-free, swap peanut butter for sunflower seed butter. Chill time matters: the pie firms up significantly after 3–4 hours.
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