Butterfinger Pie
This indulgent no-bake Butterfinger pie layers a crisp Oreo crust with a creamy peanut-butter and cream cheese filling loaded with chopped Butterfinger bars, finished with homemade whipped cream and extra crushed Butterfingers on top. It's easy to assemble, makes ahead well, and is a guaranteed crowd-pleaser.
Equipment
- Food processor or blender
- Large mixing bowl
- Electric mixer
- 9- or 10-inch pie pan
- measuring cup
- Metal or glass mixing bowl (for whipping cream)
Ingredients
Oreo Crust:
- 36 count Oreos about a 14.3 oz package
- 7 Tbsp unsalted butter melted
Filling:
- 8 oz cream cheese softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 16 bars Fun Size Butterfinger bars crushed (about 2 cups)
- 8 oz Cool Whip thawed
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Oreo Crust:
- Place the Oreos (cookies and filling) in a food processor or blender and pulse until they become fine crumbs.
- Combine the cookie crumbs with the melted butter in a bowl, press the mixture evenly into the bottom and up the sides of a 9- or 10-inch pie pan, and press firmly (use the bottom of a measuring cup to compact). Chill the crust in the refrigerator while you prepare the filling.
Filling:
- In a large bowl, beat the softened cream cheese, powdered sugar, and peanut butter with an electric mixer until the mixture is smooth and uniform.
- Fold in the crushed Butterfinger pieces and the thawed Cool Whip, mixing on low just until everything is evenly combined.
- Spread the filling over the chilled Oreo crust, smooth the top, cover the pie with plastic wrap, and refrigerate for 4 to 8 hours to set.
Whipped Cream Topping:
- Put a metal or glass mixing bowl and the beaters in the freezer for about 15 minutes to chill—this helps the cream whip faster and hold peaks.
- Remove the chilled bowl, add the heavy cream, powdered sugar, and vanilla, then whip with an electric mixer for about 4–5 minutes or until stiff peaks form and the cream holds its shape.
- Spoon or pipe the whipped cream over the set pie and sprinkle additional crushed Butterfinger pieces on top for garnish.
- Store any leftovers covered in plastic wrap in the refrigerator.