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No-Bake Creamy Butterfinger Pie with Oreo Crust

Close-up of a rich slice of butterfinger pie with a dark crust and creamy filling studded with candy pieces.
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Make this easy, no-bake Butterfinger Pie featuring a creamy peanut butter filling, crushed Butterfinger candy bars, and a chocolate cookie crust. It is a simple, indulgent dessert perfect for gatherings.

Ingredients

Scale
  • 1 (14.3 ounce) package chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup Butterfinger candy bars, chopped (about 6–8 bars)
  • 1/2 cup Butterfinger candy bars, chopped (for topping)

Instructions

  1. Prepare the crust: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Mix the cookie crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter, powdered sugar, and vanilla extract. Beat until the mixture is light and creamy.
  3. Fold in whipped topping and candy: Gently fold in half of the thawed whipped topping until just combined. Fold in 1 cup of the chopped Butterfinger candy bars.
  4. Assemble the pie: Spread the filling evenly into the chilled cookie crust. Top the pie with the remaining whipped topping. Sprinkle the remaining 1/2 cup of chopped Butterfinger candy bars over the top layer.
  5. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
  6. Serve: Slice and serve cold.

Notes

  • If you do not have a food processor, place the cookies in a zip-top bag and crush them using a rolling pin.
  • For a richer chocolate flavor, use a chocolate graham cracker crust instead of the Oreo crust.
  • You can use a frozen, pre-made pie crust to save time, but you must still chill the filling completely before serving.
  • Chop the Butterfinger bars right before using them to keep them crunchy.

Nutrition

Find it online: https://kitchenslang.com/butterfinger-pie-no-bake-creamy-peanut-butter/