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Easy No-Bake Butterfinger Pie

A generous slice of butterfinger pie featuring a dark crust, peanut butter filling, whipped cream, and chopped candy toppings.
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Make this rich, creamy no-bake Butterfinger Pie featuring a chocolate cookie crust and a smooth peanut butter filling loaded with crunchy candy pieces. It is a quick dessert perfect for parties.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 25 Oreo cookies)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)
  • 1 1/2 cups crushed Butterfinger candy bars, divided
  • Optional: Chocolate syrup for drizzling

Instructions

  1. Prepare the crust: Mix the chocolate cookie crumbs and melted butter in a bowl until the crumbs are evenly moistened. Press this 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 peanut butter filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of powdered sugar and the creamy peanut butter. Beat until fully combined and creamy. Stir in 1 teaspoon of vanilla extract.
  3. Fold in candy: Gently fold in 1 cup of the crushed Butterfinger candy bars into the peanut butter mixture.
  4. Prepare the whipped cream: In a separate, chilled bowl, beat the cold heavy whipping cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
  5. Assemble the pie: Gently fold about half of the whipped cream into the peanut butter mixture until just combined. Spread this filling evenly into the chilled cookie crust.
  6. Top the pie: Spread the remaining whipped cream over the peanut butter layer. Sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars over the top. Drizzle with chocolate syrup, if desired.
  7. Chill: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely before slicing and serving.

Notes

  • For the easiest crust, pulse whole Oreo cookies in a food processor until fine crumbs form.
  • If you prefer a graham cracker crust, substitute 1 3/4 cups of graham cracker crumbs for the chocolate crumbs and use 1/3 cup of melted butter.
  • Crush the Butterfinger bars by placing them in a sealed plastic bag and hitting them lightly with a rolling pin or the bottom of a heavy pan.

Nutrition

Find it online: https://chefsily.com/butterfinger-pie-easy-no-bake-recipe/