Butterfinger Pie: A No-Bake Peanut Butter and Chocolate Dream
If you love peanut butter and chocolate (with a satisfying candy crunch), then this Butterfinger Pie is your new obsession. It’s rich, creamy, and filled with crushed Butterfinger bars, set in a no-bake Oreo crust, and topped with more candy and a drizzle of chocolate syrup.
This crowd-pleaser is perfect for holidays, parties, birthdays, or anytime you want to impress with minimal effort. You don’t even need to turn on the oven.
Why I Love This Recipe
First of all: candy. Second: no baking required. Third: it’s outrageously creamy with a delightful crunch from the crushed Butterfingers. The Oreo crust gives it a fudgy base, while the whipped topping keeps everything light and airy. It’s basically everything you love about a candy bar, turned into a pie.
This recipe also keeps well in the fridge or freezer, making it a perfect make-ahead dessert. And trust me—it disappears fast.
Ingredients
For the Crust:
- 24 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 8 oz whipped topping (Cool Whip), thawed
- 1½ cups Butterfinger candy bars, crushed
For Garnish:
- ½ cup Butterfinger candy bars, crushed
- ¼ cup chocolate syrup (optional)
Ingredient Tips & Substitutions
- No Oreos? Try graham crackers or chocolate wafer cookies.
- Creamy peanut butter: Stick with shelf-stable kinds like Jif or Skippy for best texture.
- Whipped topping: Can sub with homemade whipped cream, but Cool Whip holds structure better.
- Butterfingers: Mini bars or fun-size work great—just crush them finely.
Step-by-Step Instructions
1. Make the Crust
In a medium bowl, mix crushed Oreos with melted butter until fully combined.
Press mixture firmly into a 9-inch pie dish (bottom and sides).
Chill in the refrigerator while you prepare the filling.
2. Make the Filling
In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
Add peanut butter and mix until well combined.
Gently fold in the whipped topping until light and fluffy.
Stir in 1½ cups of crushed Butterfinger bars.
3. Assemble and Garnish
Spoon the filling into the prepared crust and spread evenly.
Top with remaining ½ cup crushed Butterfingers.
Drizzle with chocolate syrup if desired.
4. Chill and Serve
Refrigerate for at least 4 hours, or overnight for best texture.
Slice and serve cold!
Tips for Dessert Success
- Use a food processor for a fine, even Oreo crumb.
- Chill fully before slicing so the pie holds together cleanly.
- Want extra crunch? Mix in chopped peanuts or toffee bits.
- Store leftovers covered in the fridge up to 5 days, or freeze for up to 2 months.
What to Serve With It
This Butterfinger Pie is rich, so pair it with cool, creamy drinks or other fun no-bake treats:
- Brownie Batter Dip – for dipping pretzels, cookies, or fruit
- No-Bake Oreo Cream Pie – for double pie delight
- Peanut Butter Brownies – extra indulgent with a chewy contrast
- Edible Cookie Dough – another no-oven-required fave
- Chocolate Chip Cookie Dough Brownie Bombs – perfect bite-sized treats to serve alongside
Storage & Freezing
- Fridge: Store tightly covered for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Let thaw in the fridge for a few hours before serving.
- Make-ahead: Ideal for holidays and events—prep the night before and chill until ready.
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Final Thoughts
This Butterfinger Pie is the ultimate mashup of candy bar joy and creamy pie magic. It’s quick to make, no oven needed, and guaranteed to wow at any gathering—or quiet night in.
💬 Did you try it? Leave a review below or tag @chefmaniac with your slice! Don’t forget to follow us for more dreamy no-bake desserts and candy-loaded creations.
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