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Easy No-Bake Butterfinger Pie with Oreo Crust

A thick slice of no-bake butterfinger pie with a dark crust, creamy filling, and topped with chopped candy pieces.
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Make this rich and creamy no-bake Butterfinger Pie using a chocolate Oreo crust. This simple candy dessert comes together quickly and is perfect for potlucks or family gatherings.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 25 Oreos, filling removed)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 (12 ounce) container frozen whipped topping, thawed (like Cool Whip)
  • 1 1/2 cups chopped Butterfinger candy bars, divided
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Combine the chocolate cookie crumbs and melted butter in a medium bowl. 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 with 1 cup of powdered sugar until smooth. Beat in the peanut butter until fully combined.
  3. Fold in the topping: Gently fold in the thawed whipped topping until no streaks remain. Fold in 1 cup of the chopped Butterfinger pieces.
  4. Fill the crust: Spoon the peanut butter mixture evenly into the chilled Oreo crust. Spread it out with a spatula.
  5. Chill the pie: Place the pie in the refrigerator to set for at least 2 hours, or until firm. This step is important for a clean slice.
  6. Prepare the whipped topping: In a separate bowl, beat the heavy cream, 2 tablespoons of powdered sugar, and vanilla extract until stiff peaks form.
  7. Top and finish: Spread the homemade whipped cream over the chilled pie filling. Sprinkle the remaining 1/2 cup of chopped Butterfinger pieces over the top.
  8. Serve: Keep the pie refrigerated until ready to serve. Slice and enjoy this indulgent candy bar treat.

Notes

  • For the easiest crust, pulse the whole Oreos (cream filling included) in a food processor until fine crumbs form.
  • If you do not have heavy cream for the topping, you can use an additional container of frozen whipped topping, folding in 1/4 cup of peanut butter for flavor.
  • You can make this make-ahead dessert up to one day in advance. Keep it covered in the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/easy-nobake-butterfinger-pie-recipe/