Creamy Butterfinger Pie is an easy no bake dessert with a chocolate Oreo crust. You’ll love how easy this is to make, and it’s loaded with peanut butter and Butterfinger candy bars!
Top Tip: Be sure to note that you need to chill this pie for at least 4 hours before eating. This allows the filling to set up firmly for slicing.
Aimee’s Recipe Notes
Taste & Texture: Chocolate cookie crust with a creamy peanut butter filling loaded with crunchy Butterfinger candies.
Ingredient Note: Be sure to choose sweetened condensed milk and not accidentally use dulce de leche or evaporated milk.
Cool Whip- not a fan? Use my homemade stabilized whipped cream instead!
Storage: Keep this pie in the refrigerator for up to 4 days. Or freeze for up to 3 months.
Tips and Tricks
- Swap out the Oreo cookies for Nutter butter cookies to up the peanut butter flavor, if desired.
- I suggest using a shelf stable peanut butter, like Jif or Skippy, with no layer of oil like natural peanut butters have on top. This gives your pie the best texture.
- Save those leftover Butterfinger candy bars from Halloween to make this sweet no bake dessert.
- Store pie, covered with plastic wrap, in the refrigerator for up to 4 days.
- Freeze pie in an airtight container for up to 3 months. Thaw in refrigerator overnight.
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Butterfinger Pie Recipe
Ingredients
For the Crust
- 25 Oreo cookies
- 5 Tablespoons unsalted butter, melted
For the Pie Filling
- 8 ounce cream cheese, softened to room temperature
- 14 ounce can of sweetened condensed milk
- 1 cup creamy peanut butter
- 8 ounce Cool Whip, thawed
- 12 fun size Butterfingers, crushed
Instructions
- In a food processor, pulse the Oreo cookies for several minutes until fine crumbs. Add in melted butter and pulse until combined.
- Press Oreo crumbs into the bottom and sides of a 9-inch pie plate. Set in the freezer while you make the pie filling.
- In a mixing bowl, beat cream cheese with sweetened condensed milk and peanut butter until smooth and creamy.
- Fold in Cool Whip and all but 2 Tablespoons of the crushed Butterfinger candy.
- Pour mixture into the prepared pie crust. Sprinkle with remaining candy.
- Cover with plastic wrap and refrigerate for at least 4 hours. Slice and enjoy.
Notes
- Swap out the Oreo cookies for Nutter butter cookies to up the peanut butter flavor, if desired.
- I suggest using a shelf stable peanut butter, like Jif or Skippy, with no layer of oil like natural peanut butters have on top. This gives your pie the best texture.
- Store pie, covered with plastic wrap, in the refrigerator for up to 4 days.
- Freeze pie in an airtight container for up to 3 months. Thaw in refrigerator overnight.
