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slice of pie on a plate with the rest of the pie in the background and a hand reaching in with a fork to take a bite

Butterfinger Pie

Butterfinger pie is an easy no bake dessert that's a treat for anyone who loves chocolate and peanut butter together!

Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 30 minutes
Servings 8
Author Kelsie



  • 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



  1. 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.)
  2. 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.
  3. Refrigerate for at least 30 minutes and leave in the fridge while you make the filling.


  1. 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.
  2. 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.)
  3. Gently fold the whipped cream into the peanut butter mixture, then fold in the chopped Butterfingers.
  4. Scrape into the refrigerated crust and smooth. Cover with plastic wrap and refrigerate for at least 6 hours (or overnight).


  1. When the pie has chilled for at least 6 hours, make the topping.
  2. Beat the heavy cream and powdered sugar together until they hold stiff peaks.
  3. Spread over the chilled pie and sprinkle with chopped Butterfingers if desired, then slice and serve.
  4. Uneaten pie can be stored, covered, in the fridge for 2 or 3 days or in the freezer, tightly wrapped, for about a month.

Recipe Notes

  • *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.