Why You’ll Love This Recipe
The combination of peanut butter and sweetened condensed milk creates a smooth, rich filling, while the Oreo crust adds a deliciously crunchy base. The Cool Whip lightens the texture, making it perfect for a refreshing dessert. Crushed Butterfingers sprinkled throughout the pie and on top provide a sweet, crunchy surprise in every bite. It’s the ultimate no-bake dessert, requiring just a bit of time in the fridge to set, making it perfect for busy days when you need something sweet without all the effort.
Ingredients
For the Crust:
- 25 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Pie Filling:
- 8 ounces cream cheese, softened to room temperature
- 14 ounces can of sweetened condensed milk
- 1 cup creamy peanut butter
- 8 ounces Cool Whip, thawed
- 12 fun-size Butterfingers, crushed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- In a food processor, pulse the Oreo cookies until they are fine crumbs. Add the melted butter and pulse until fully combined.
- Press the Oreo mixture into the bottom and sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
- Make the Pie Filling:
- In a mixing bowl, beat the cream cheese with sweetened condensed milk and peanut butter until smooth and creamy.
- Gently fold in the Cool Whip and all but 2 tablespoons of the crushed Butterfinger candy, mixing until well combined.
- Assemble the Pie:
- Pour the filling mixture into the prepared Oreo crust. Spread it out evenly.
- Sprinkle the remaining 2 tablespoons of crushed Butterfingers over the top for an extra crunch.
- Chill and Serve:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, allowing the filling to set.
- Slice and enjoy!
Servings and Timing
- Servings: 8 servings
- Preparation Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Nutty Crust: Swap out the Oreo cookies for Nutter Butter cookies to enhance the peanut butter flavor in the crust.
- Peanut Butter Lovers: If you want even more peanut butter flavor, you can add a tablespoon of peanut butter into the crust along with the melted butter for a richer taste.
- Chocolate Drizzle: For an added chocolatey touch, drizzle melted chocolate over the top before refrigerating the pie.
Storage/Reheating
- Refrigeration: Store the pie, covered with plastic wrap, in the refrigerator for up to 4 days.
- Freezing: You can freeze the pie in an airtight container for up to 3 months. When ready to serve, thaw it in the refrigerator overnight.
FAQs
Can I use a different type of cookie for the crust?
Yes! If you prefer, you can use Nutter Butter cookies or graham crackers instead of Oreos for a different flavor.
Can I use natural peanut butter?
For the best texture, it’s recommended to use shelf-stable peanut butter like Jif or Skippy. Natural peanut butters that have oil on top can affect the consistency of the pie.
Can I make this pie ahead of time?
Yes, this pie can be made ahead of time. In fact, it’s even better when it has time to set in the fridge for several hours or overnight.
Can I freeze the pie?
Yes, you can freeze the pie for up to 3 months. Just make sure it’s stored in an airtight container. Thaw it overnight in the refrigerator before serving.
Can I use other candy bars instead of Butterfingers?
If you’re not a fan of Butterfingers, you can swap them out for other candy bars like Snickers or Milky Way. Just crush them up and fold them into the filling or sprinkle them on top!
Can I make this recipe dairy-free?
To make the pie dairy-free, you would need to substitute the cream cheese, Cool Whip, and sweetened condensed milk with dairy-free alternatives. Make sure the substitutes you use have similar textures to the original ingredients.
Conclusion
Butterfinger Pie is the ultimate no-bake dessert, combining rich peanut butter, cream cheese, and the irresistible crunch of Butterfingers. With its creamy filling and crunchy cookie crust, this pie is a must-try for anyone who loves a sweet, indulgent treat. Perfect for parties, holidays, or as a special family dessert, this pie will surely become a favorite in your recipe collection!
Butterfinger Pie Recipe
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Butterfinger Pie is a rich and creamy no-bake dessert featuring a peanut butter filling, a crunchy Oreo cookie crust, and a topping of crushed Butterfingers for added texture and flavor.
Ingredients
25 Oreo cookies
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened to room temperature
14 ounces can of sweetened condensed milk
1 cup creamy peanut butter
8 ounces Cool Whip, thawed
12 fun-size Butterfingers, crushed
Instructions
- Prepare the Crust: Pulse Oreo cookies in a food processor until fine crumbs. Add melted butter and pulse until combined. Press mixture into the bottom and sides of a 9-inch pie plate. Place in the freezer.
- Make the Pie Filling: In a mixing bowl, beat cream cheese, sweetened condensed milk, and peanut butter until smooth. Fold in Cool Whip and all but 2 tablespoons of crushed Butterfingers.
- Assemble the Pie: Pour the filling into the prepared crust. Sprinkle the remaining Butterfinger crumbs over the top.
- Chill and Serve: Cover the pie and refrigerate for at least 4 hours to set. Slice and enjoy!
Notes
For a nutty twist, use Nutter Butter cookies for the crust.
If you love peanut butter, add an extra tablespoon to the crust for a richer taste.
Drizzle melted chocolate over the top for a chocolatey touch before refrigerating.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
