No Bake Butterfinger Pie

This No Bake Butterfinger Pie features a no-bake Oreo crust filled with a creamy peanut butter mixture, whipped cream, and chopped Butterfinger pieces. The crust is made by combining crushed Oreos and melted butter, pressed into a pie pan, and chilled. The filling is a blend of cream cheese, peanut butter, powdered sugar, vanilla, whipped cream, and Butterfinger bars. After adding the filling to the crust, the pie is refrigerated for 4 hours. It’s topped with whipped cream and crushed Butterfingers before serving, creating a rich, indulgent dessert that’s best kept chilled.

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Prep Time 10

Total Time 4 10

Course: Dessert

Cuisine: American

Ingredients Method

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

Method

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.