Butterfinger pie is an easy no bake dessert that’s a hit in warm weather. Smooth peanut butter pie filling, crunchy Butterfinger candy bars, and lots of whipped cream on top make this a dessert to remember!
Who’s ready for SUMMER? I’m literally counting down the days. It’s my favorite season by a mile. By 100 miles, really.
And to celebrate my favorite season, some blogger friends and I have joined up to create some fabulous no bake desserts. Because who wants to turn on the oven when it’s 100 degrees outside? (I will turn on the oven no matter how hot it is, but that’s my job. I assume most of you have more sense than I do. . .)
My contribution to our no bake party is a Butterfinger pie. And it’s sooooo good. Creamy peanut butter filling packed with chopped candy bars, a crunchy Oreo crust, and lots of whipped cream on top mean that this pie is utterly incredible.
Why you’ll love this Butterfinger pie:
- It’s really easy to make. This pie is dessert for people who love sweets but don’t like to bake!
- You probably have most of the ingredients in your kitchen right now. Any that you don’t have are readily available at any grocery store.
- The filling calls for whipped cream beaten to stiff peaks mixed into peanut butter; the whipped cream guarantees that your pie will turn out light, creamy, and delicious.
How to make your pie crust
- Place Oreo cookies in the bowl of a food processor
- Process until they’re a fine powder, then mix in melted butter
- Press into a pie plate and chill while you work on the filling
- If you don’t have a food processor you can crush your cookies in zip-top bags with a rolling pin (or a meat mallet or whatever you have). I recommend using doubling up your and crushing your cookies in batches to avoid a mess.
- You don’t need to remove the cream filling! Just use the entire cookie.
How to make your pie filling
- Beat cream cheese, peanut butter and a couple other ingredients until smooth
- In another bowl, beat heavy cream and powdered sugar together until stiff
- Fold the whipped cream into the peanut butter mixture
- Add chopped Butterfingers
- Fold the candy into the filling
- Scrape into the chilled crust and smooth the top, then chill for at least 6 hours
Once the pie has chilled, you’ll make the topping
- Combine heavy cream and powdered sugar in a bowl
- Beat until stiff
- Spread over your pie and top with chopped Butterfingers
Then just slice and serve!
- You want your whipped cream beaten to stiff peaks. “Stiff peaks” are when the whipped cream holds its shape rather than folds in on itself when you pull the beaters out.
- Be sure your heavy cream is very cold before you beat it. Warm whipped cream will not whip up as stiffly.
- You’ll need about 4 1/2 ounces of candy for the filling and more to sprinkle on top.
- Keep the pie chilled until you’re ready to serve it; the pie gets more difficult to slice as it warms up.
How to store your pie
I’m going to be really honest and say you probably won’t have any leftover pie. But crazier things have happened so. . .
Uneaten Butterfinger pie can be stored in the fridge, covered with plastic wrap, for 2 to 3 days.
You can also freeze slices, tightly wrapped with layers of plastic wrap and foil, for about a month.
I strongly recommend freezing slices on a baking sheet for 30 minutes first, then wrapping them. That way the filling and whipped cream on top both stay intact and you can wrap your slices nice and tight.
More no bake desserts you’ll love!
No Bake Pistachio Pie from Pies and Tacos
No Bake Strawberry Cheesecake from Sugar Salt Magic
Peanut Butter Bars from Katiebird Bakes
No Bake Cheesecake Bars from Love in My Oven
Lemon Raspberry Icebox Cake from This Celebrated Life
Did you make this Butterfinger pie? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
Butterfinger pie is an easy no bake dessert that's a treat for anyone who loves chocolate and peanut butter together!
- 24 Oreo cookies
- 4 tablespoons unsalted butter melted
- 8 ounces full fat cream cheese at room temperature
- 1 cup creamy peanut butter don’t use natural
- 1 cup + 1/4 cup powdered sugar divided
- 1/2 teaspoon vanilla extract
- 3/4 cup cold heavy cream
- 1 cup chopped Butterfingers*
- 3/4 cup very cold heavy cream
- 1/4 cup powdered sugar
- additional chopped Butterfingers optional
- Crush the cookies in a food processor until they’re fine crumbs. Stream in the butter and process until the crumbs are saturated. (Alternatively, you can crush the cookies in a couple of zip-top bags with a rolling pin and mix with the butter in a small bowl.)
- Lightly spray a 9-inch pie pan with cooking spray, then firmly press the crust mixture into an even layer in the bottom and up the sides the pan.
- Refrigerate for at least 30 minutes and leave in the fridge while you make the filling.
- Combine the cream cheese, peanut butter, 1 cup of powdered sugar, and the vanilla in a large mixing bowl. Beat with an electric mixer on medium until very smooth.
- In a separate bowl with clean beaters, beat the heavy cream and powdered sugar together until the mixture forms stiff peaks. (Stiff peaks are when the whipped cream holds its shape rather than folds in on itself when you pull the beaters out.)
- Gently fold the whipped cream into the peanut butter mixture, then fold in the chopped Butterfingers.
- Scrape into the refrigerated crust and smooth. Cover with plastic wrap and refrigerate for at least 6 hours (or overnight).
- When the pie has chilled for at least 6 hours, make the topping.
- Beat the heavy cream and powdered sugar together until they hold stiff peaks.
- Spread over the chilled pie and sprinkle with chopped Butterfingers if desired, then slice and serve.
- Uneaten pie can be stored, covered, in the fridge for 2 or 3 days or in the freezer, tightly wrapped, for about a month.
- *From about 4 to 4 1/2 ounces of candy. You’ll need more to sprinkle on top.
- If you only have salted butter for the crust, that’s fine to use.
- The pie needs to stay chilled; as it warms it becomes more difficult to slice and serve neatly.
- Remember that your pie filling needs to chill for at least 6 hours before you serve it! Be sure to factor that in to your preparations.