This recipe is for a rich and decadent Butterfinger pie that features a no-bake Oreo crust and a creamy peanut butter filling loaded with Butterfinger candy pieces. It’s topped with whipped cream and more crushed Butterfingers for an indulgent finish. Here’s a detailed breakdown of how to make this dessert:
Crust Preparation:
Start by creating the crust with Oreo cookies and melted butter. Use a food processor to crush 24 Oreo cookies into coarse crumbs, then mix in the melted butter and pulse until the mixture holds together. This forms the base of your pie. Transfer the crust mixture to a 9-inch pie pan that has been greased with butter or sprayed with non-stick cooking spray. Press the crust evenly into the bottom and up the sides of the pan. For stability, freeze the crust for 20-30 minutes.
Making the Filling:
While the crust sets in the freezer, prepare the filling. Using a large mixing bowl, beat 8 oz of room-temperature cream cheese with a hand mixer until it becomes smooth and creamy. Add ¾ cup of your choice of peanut butter (creamy for a smoother texture or crunchy for added bits), 1 cup of powdered sugar, and 1 tsp of vanilla paste or extract. Mix until all ingredients are well incorporated, forming a rich and fluffy filling base.
Adding Butterfingers and Whipped Cream:
Chop 12 fun-size Butterfinger bars into small pieces and fold them into the cream cheese mixture along with 8 oz of whipped cream. Use a spatula to gently fold these ingredients in, creating a light and airy texture throughout the filling while ensuring the Butterfinger pieces are evenly distributed.
Assembling the Pie:
Take the prepared Oreo crust out of the freezer and spread the filling over it, smoothing out the top. Cover the entire pie with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld and the filling to set properly.
Final Toppings:
When ready to serve, remove the plastic wrap and spread 4 oz of whipped cream over the chilled filling. For a finishing touch, crush 4 more fun-size Butterfinger bars and sprinkle them generously over the top.
Serving Tips:
This pie is best kept refrigerated until serving to maintain its structure. The combination of the Oreo crust, creamy peanut butter filling, and crunchy Butterfinger pieces creates a dessert that is both rich and satisfying, perfect for peanut butter and chocolate lovers.
No Bake Butterfinger Pie
Ingredients
Crust:
- 24 Oreo cookies
- 1 stick ½ cup unsalted butter, melted
Filling:
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- ¾ cup peanut butter creamy or crunchy
- 1 tsp vanilla paste or extract
- 12 fun-size Butterfinger bars chopped
- 8 oz whipped cream
Topping:
- 4 oz whipped cream
- 4 fun-size Butterfinger bars crushed
Instructions
Prepare the Crust:
- Blend the Oreo cookies in a food processor until they become coarse crumbs.
- Add melted butter and pulse a few times until fully combined.
- Butter or spray a 9-inch pie pan with non-stick spray.
- Press the Oreo mixture into the bottom and sides of the pie pan to form the crust.
- Freeze for 20-30 minutes.
Prepare the Filling:
- In a large bowl, beat the cream cheese with a hand mixer until smooth.
- Add the peanut butter, vanilla paste/extract, and powdered sugar, and mix until combined.
- Fold in the chopped Butterfinger bars and 8 oz of whipped cream using a spatula.
- Spread the filling evenly over the prepared crust.
- Cover with plastic wrap and refrigerate for at least 4 hours.
Top and Serve:
- After chilling, remove the plastic wrap.
- Spread 4 oz of whipped cream over the top and sprinkle with crushed Butterfinger bars.
- Keep refrigerated until ready to serve.