Butterfinger Pie
Butterfinger pie has an oreo crust, creamy butterfinger filling, and whipped cream topping with crushed butterfingers! This no bake dessert is made with 8 ingredients and it’s fully prepared and ready to chill in under 20 minutes!
This butterfinger pie filling is DREAMY! It’s fluffy, creamy and loaded with 2 cups of crushed butterfingers.
I have to admit, I used to turn my nose up at butterfinger candy bars because they always get stuck in my teeth. But butterfingers in pie or butterfinger ice cream, there’s no problem with them getting stuck because they are already crushed! So you get all that delicious butterfinger flavor without the teeth issue 🤣
Ingredients
- oreos
- melted butter
- cream cheese
- creamy peanut butter
- powdered sugar
- fun size butterfingers
- cool whip
- heavy cream
- vanilla extract
How To Make Butterfinger Pie
LAYER #1 – OREO CRUST
- In a blender or food processor, pulse the oreos into crumbs, combine with melted butter and press the oreo mixture into the pie pan using the bottom of a measuring cup.
LAYER #2 – THE FILLING
- Beat the cream cheese, powdered sugar and peanut butter together.
- Gently mix in the crushed butterfingers and cool whip.
- Spread the filling over the oreo crust.
LAYER #3 – WHIPPED CREAM TOPPING
- Make homemade whipped cream, spread on top of the pie.
- Add extra crushed butterfinger pieces to the top of the pie.
How to Store No Bake Dessert
This pie needs to be refrigerated. Be sure to cover the pie with plastic wrap to keep it fresh.
It can also be frozen for a frozen dessert pie! Cover with plastic wrap then with aluminum foil and store in the freezer.
Total Time Required
- 4 minutes to make the crust
- 5 minutes to make the butterfinger filling
- 5 minutes to make whipped cream topping
- 4-8 hours to chill in the fridge
How To Crush Candy Bars
There are a few different techniques.
- Blend them in a blender or food processor.
- Chop them using a large, sharp knife.
- Place them inside a ziplock bag and use a rolling pin, meat tenderizer or hammer (on a safe surface) to crush into pieces.
Gluten Free Butterfinger Pie
It is really easy to make this no bake pie gluten free by using gluten free oreos for the crust. All of the other ingredients in the recipe are naturally gluten free!
Swap the Oreo Crust for a Graham Cracker Crust
If you prefer a graham cracker crust, here’s our recipe!
- 1 & 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp melted butter
Combine all the ingredients and press into the pie pan.
Tips for Making Butterfinger Pie
- Blend the entire oreo (the cream and the cookie) when making the crust.
- I recommend using creamy peanut butter, not natural peanut butter as it can separate.
- Use a sharp, skinny knife to cut the pie into pieces. For clean slices, wipe the knife completely clean between slices.
- You can top with an 8 oz container of cool whip in place of the homemade whipped cream.
More No Bake Desserts
Butterfinger Pie
Ingredients
Oreo Crust
- 24 oreos, a little more than 2 cups oreo crumbs (about 2 rows of cookies from a 14.3 oz package)
- 6 tbsp unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 16 crushed or blended fun size butterfinger bars, will equal about 2 cups
- 8 oz cool whip, thawed
Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Oreo Crust
- Process the oreos (the cookie and cream) in a food processor or blender until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
Filling
- In a large mixing bowl, combine the cream cheese, powdered sugar and peanut butter with an electric mixer until well blended. Add the crushed butterfingers and cool whip, mix on low until combined. Spread this mixture over the crust. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.
Whipped Cream Topping
- Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Spoon onto the pie and top with crushed butterfingers.
- Cover leftover pie with plastic wrap and store in the fridge.
Notes
How To Crush Candy Bars
There are a few different techniques. 1. Blend them in a blender or food processor.2. Chop them using a large, sharp knife.
3. Place them inside a ziplock bag and use a rolling pin, meat tenderizer or hammer (on a safe surface) to crush into pieces.
Gluten Free Butterfinger Pie
It is really easy to make this no bake pie gluten free by using gluten free oreos for the crust. All of the other ingredients in the recipe are naturally gluten free!Swap the Oreo Crust for a Graham Cracker Crust
If you prefer a graham cracker crust, here’s our recipe!- 1 & 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp melted butter
We made this pie for my husbands birthday. It was simple and absolutely delicious!! We will certainly make it again sometime.
Can you use cool whip for the whipped cream topping instead of making it homemade? Just wondering if I can simplify this.
Yes, you definitely can!
I bought the bagged Butterfinger bits. Does it matter if they’re not (crushed). Or are you supposed to have some larger pieces in it?
It doesn’t matter!