Hey, y'all! If you're a Butterfinger fan, this No-Bake Butterfinger Pie is about to earn a permanent spot in your dessert rotation. With a crunchy Oreo crust, a light and creamy peanut butter filling, and plenty of chopped Butterfinger candy folded throughout, it's an easy treat that's sure to impress.

No-Bake Butterfinger Pie

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Creamy, crunchy, and full of peanut butter flavor, this pie comes together in minutes and is always a hit. Make it ahead, let it chill, and you'll have an effortless dessert ready whenever you need it

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No-Bake Butterfinger Pie Ingredients

• 20-22 Oreo cookies
• 1 tbsp. sugar
• 5 tbsp. unsalted butter (melted)
• 1 c. peanut butter
• 16 oz. package of cream cheese (softened to room temp)
• 1 tsp. vanilla extract
• 1 c. powdered sugar
• 8 oz. Cool Whip (thawed)
• 5-6 butterfingers (chopped) (about 1 ½ cups)
• ¼ c. hot fudge (warmed)

How to Make No-Bake Butterfinger Pie

1. In a food processor, pulse the Oreo cookies into fine crumbs. Transfer them to a medium bowl and stir in the sugar and melted butter until evenly moistened.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup to create an even crust.
3. In a large bowl, beat together the peanut butter, cream cheese, vanilla, and powdered sugar until smooth. Gently fold in the Cool Whip, then fold in 1 cup of the chopped Butterfinger pieces.
4. Spread the filling evenly into the prepared crust. Sprinkle the remaining ½ cup of Butterfinger pieces over the top, then drizzle with the warmed hot fudge.
5. Freeze for at least 2 hours before slicing and serving.

Pro Tips For Making This Recipe

1. Pulse the Oreos into fine crumbs for a sturdy, even crust. If you don't have a food processor, a zip-top bag and rolling pin work well too.
2. Let the cream cheese soften before mixing for the smoothest filling.
3. Fold in the Cool Whip and Butterfinger pieces gently to keep the filling light and fluffy.
4. Let the pie sit at room temperature for about 15 minutes before slicing.
5. Sprinkle on extra Butterfinger pieces just before serving for the perfect finishing touch.

Frequently Asked Questions

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Recipe

No Bake Butterfinger Pie

JC Phelps

This No-Bake Butterfinger Pie features a creamy peanut butter filling, crunchy Oreo crust, and plenty of Butterfinger in every bite.

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Prep Time 25 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 7

Calories 1080 kcal

Ingredients

  

1x2x3x

• 20-22 Oreo cookies
• 1 tbsp. sugar
• 5 tbsp. unsalted butter melted
• 1 c. peanut butter
• 16 oz. package of cream cheese softened to room temp
• 1 tsp. vanilla extract
• 1 c. powdered sugar
• 8 oz. Cool Whip thawed
• 5-6 butterfingers chopped (about 1 ½ cups)
• ¼ c. hot fudge warmed

Instructions

 

• In a food processor, pulse the Oreo cookies into fine crumbs. Transfer them to a medium bowl and stir in the sugar and melted butter until evenly moistened.
• Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup to create an even crust.
• In a large bowl, beat together the peanut butter, cream cheese, vanilla, and powdered sugar until smooth. Gently fold in the Cool Whip, then fold in 1 cup of the chopped Butterfinger pieces.
• Spread the filling evenly into the prepared crust. Sprinkle the remaining ½ cup of Butterfinger pieces over the top, then drizzle with the warmed hot fudge.
• Freeze for at least 2 hours before slicing and serving.

Notes

• Pulse the Oreos into fine crumbs for a sturdy, even crust. If you don't have a food processor, a zip-top bag and a rolling pin work well too.
• Let the cream cheese soften before mixing for the smoothest filling.
• Fold in the Cool Whip and Butterfinger pieces gently to keep the filling light and fluffy.
• Let the pie sit at room temperature for about 15 minutes before slicing.
• Sprinkle on extra Butterfinger pieces just before serving for the perfect finishing touch.

Nutrition

Calories: 1080kcalCarbohydrates: 116gProtein: 17gFat: 65gSaturated Fat: 29gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 93mgSodium: 635mgPotassium: 514mgFiber: 4gSugar: 83gVitamin A: 1192IUVitamin C: 0.02mgCalcium: 144mgIron: 5mg

Keyword No Bake Butterfinger Pie

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My best,

JC