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Homemade No-Bake Butterfinger Pie photo

No-Bake Butterfinger Pie

This No-Bake Butterfinger Pie is a dreamy treat! Creamy peanut butter and crunchy Butterfinger layers await you in a delicious Oreo crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 24 cookies Oreo cookies crushed into crumbs
  • 3 tablespoons butter melted and cooled
For the Filling:
  • 8 ounces cream cheese at room temperature
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 pinch salt
  • 8 ounces Cool Whip
  • 8 Fun Size Butterfinger candy bars coarsely chopped
For the Topping:
  • 4 ounces Cool Whip for topping
  • to taste Chocolate syrup for drizzling
  • 2 Fun Size Butterfinger candy bars coarsely chopped, for garnish

Equipment

  • Mixing bowl
  • Electric mixer
  • Pie dish
  • Rubber spatula
  • Measuring cups and spoons
  • Plastic wrap

Method
 

Instructions
  1. Step 1: Make the Oreo Crust - In a mixing bowl, combine the crushed Oreo cookies with melted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Step 2: Prepare the Peanut Butter Filling - In another mixing bowl, beat the cream cheese until smooth using an electric mixer. Add in the creamy peanut butter, granulated sugar, and a pinch of salt. Mix until well combined and creamy.
  3. Step 3: Fold in the Cool Whip - Gently fold in the 8 ounces of Cool Whip into the peanut butter mixture. Be careful not to deflate the whipped cream; you want to keep that light and airy texture.
  4. Step 4: Add the Butterfinger Candies - Stir in the chopped Fun Size Butterfinger candy bars, ensuring they are evenly distributed throughout the filling.
  5. Step 5: Fill the Crust - Spoon the peanut butter filling into the chilled Oreo crust, smoothing the top with a spatula.
  6. Step 6: Chill the Pie - Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. This allows the flavors to meld beautifully.
  7. Step 7: Add the Topping - Once the pie is set, spread the remaining 4 ounces of Cool Whip over the top. Drizzle chocolate syrup generously and sprinkle the last 2 Fun Size Butterfinger candy bars on top for an extra touch of crunch and sweetness.

Notes

  • For a different flavor, substitute Butterfinger with Snickers or Reese’s.
  • Ensure the cream cheese is at room temperature for a smooth filling.
  • Cover the pie with plastic wrap while chilling to keep it fresh.