Butterfinger Pie Recipe
Servings: 8 servings
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.
Nutrition
Serving: 1slice | Calories: 571kcal | Carbohydrates: 42g | Protein: 12g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 394mg | Potassium: 340mg | Fiber: 3g | Sugar: 24g | Vitamin A: 650IU | Calcium: 84mg | Iron: 5mg