Butterfinger Pie

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  • Prep Time

    20 mins

  • Chill Time

    2 hrs

  • Total Time

    2 hrs 20 mins

  • Servings

    8 slices

  • Calories

    817 kcal

  • Course

    Dessert

  • Cuisine

    American

Butterfinger Pie

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

Servings

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:

  1. Preheat the oven to 350 degrees.
  2. Add the Oreos to a food processor and pulse until you have fine crumbs.
  3. Add the crumbs to a large bowl and then pour in the melted butter. Stir until fully combined.
  4. 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.
  5. Bake the crust for 8-10 minutes and then remove it from the oven.
  6. Allow it to cool completely before adding your pie filling.

Make the Pie:

  1. Add the room temperature cream cheese, creamy peanut butter and powdered sugar to a large bowl.
  2. 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.
  3. Add the Cool Whip to the cream cheese filling and mix together on low speed until just combined.
  4. Pour the filling into the cooled pie crust and use a spatula to spread it out evenly.
  5. Chill the pie for at least two hours.

Garnish:

  1. Add the cream, vanilla and powdered sugar to a large mixing bowl fitted with the whisk attachment.
  2. 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.
  3. 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.
  4. Chop some of the extra Butterfinger candy bars and sprinkle them on top.
  5. Chill until ready to serve!

Nutrition Information

Show Details
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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