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.
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.