
Butterfinger Pie
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Butterfinger Pie
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This Butterfinger Pie features a light, creamy peanut butter cream cheese filling loaded with Butterfinger pieces in an Oreo crust. A simple whipped topping and additional candy bar pieces finish it off. Super easy and almost no-bake!
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Ingredients
Oreo Crust:
- 30 Oreo cookies
- 7 Tablespoons unsalted butter melted
Pie:
- 8 ounces cream cheese softened to room temperature
- ½ cup creamy peanut butter any brand
- 1/3 cup powdered sugar
- 12 ounces Butterfinger candy bars (You can use an 11.5-ounce bag of fun-size Butterfingers, or you can you a few regular size bars.) Reserve a few fun size bars or an extra half candy bar for garnish!
- 8 ounces Cool Whip thawed
Topping:
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 Tablespoons powdered sugar
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Instructions
Make the Crust:
- Preheat the oven to 350 degrees.
- Add the Oreos to a food processor and pulse until you have fine crumbs.
- Add the crumbs to a large bowl and then pour in the melted butter. Stir until fully combined.
- Pour the crumbs into a pie plate and press the crumbs into the bottom and up the sides creating a thick, even layer. I use a measuring cup to help with the pressing.
- Bake the crust for 8-10 minutes and then remove it from the oven.
- Allow it to cool completely before adding your pie filling.
Make the Pie:
- Add the room temperature cream cheese, creamy peanut butter and powdered sugar to a large bowl.
- Use either a hand mixer or a stand mixer fitted with a paddle attachment to cream everything together for 1-2 minutes or until everything is mixed and smooth.
- Add the Cool Whip to the cream cheese filling and mix together on low speed until just combined.
- Pour the filling into the cooled pie crust and use a spatula to spread it out evenly.
- Chill the pie for at least two hours.
Garnish:
- Add the cream, vanilla and powdered sugar to a large mixing bowl fitted with the whisk attachment.
- Start slowly and then increase the speed to medium-high and whisk until stiff peaks form. As you see the mixture becoming thicker, you may need to stop and check the texture a few times so that you don’t accidentally over whisk and turn it into butter. You can tell it’s the correct texture when you can dip the whisk into the cream and pull up and there is a little peak standing up straight and it keeps the form.
- Spoon the cream onto the top of the pie filling and gently swirl it around so that it comes within an inch of the crust edge.
- Chop some of the extra Butterfinger candy bars and sprinkle them on top.
- Chill until ready to serve!
Nutrition Information
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Calories
817kcal
(41%)
Carbohydrates
84g
(28%)
Protein
12g
(24%)
Fat
51g
(78%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
0.4g
Cholesterol
80mg
(27%)
Sodium
473mg
(20%)
Potassium
423mg
(12%)
Fiber
3g
(12%)
Sugar
54g
(108%)
Vitamin A
950IU
(19%)
Vitamin C
0.2mg
(0%)
Calcium
128mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 817 kcal
% Daily Value*
Calories | 817kcal | 41% |
Carbohydrates | 84g | 28% |
Protein | 12g | 24% |
Fat | 51g | 78% |
Saturated Fat | 25g | 125% |
Polyunsaturated Fat | 6g | 35% |
Monounsaturated Fat | 17g | 85% |
Trans Fat | 0.4g | 20% |
Cholesterol | 80mg | 27% |
Sodium | 473mg | 20% |
Potassium | 423mg | 9% |
Fiber | 3g | 12% |
Sugar | 54g | 108% |
Vitamin A | 950IU | 19% |
Vitamin C | 0.2mg | 0% |
Calcium | 128mg | 13% |
Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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