0 from 12 votes
Butterfinger Pie
This delicious no bake butterfinger pie recipe combines peanut butter, chocolate, and Butterfinger candy bars in a creamy and refreshing dessert! Whip it up in minutes for Thanksgiving, Pi Day, a summer shindig, or a holiday party!
Prep Time
20 mins
Chill time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8 slices
Calories: 1003 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Oreo Crust
- 2 ½ cups Oreo cookie crumbs
- ½ cup unsalted butter melted and cooled
- ⅛ tsp salt
Filling and Topping
- 8 oz cream cheese softened to room temperature
- ¼ cup creamy peanut butter
- ½ cup powdered sugar
- 2 ½ cups chopped butterfingers divided
- 16 oz Cool Whip divided
- 2 3.4 oz boxes boxes instant chocolate pudding mix 3.4 oz each
- 2 ½ cups milk
- 2 tbsp semisweet chocolate chips
- chocolate syrup optional
Instructions
Oreo Crust
- Use non stick spray to lightly grease the inside of a 9 inch deep dish pie pan.
- Add the oreo cookie crumbs, melted butter and salt together in a medium mixing bowl and stir until everything is coated in butter.
- Press the Oreo crust firmly into the prepared pan making sure to evenly coat the bottom and up the sides of the pan. Chill the pie crust in the fridge for a few minutes while you mix together the filling
Cup of Yum
Pie Filling
- In the bowl of a stand mixer, mix together the cream cheese, peanut butter, and powdered sugar until fully mixed together and smooth.
- Gently fold in two cups of the chopped Butterfingers and only half of the cool whip.
- Take the crust out of the fridge and pour the Butterfinger and cream cheese mixture into it and smooth it out.
- Combine the chocolate pudding mixture and milk and whisk for 2-3 minutes. Put in the fridge to chill for five minutes and allow the pudding to set.
- Once chilled, put the pudding mixture on top of the Butterfinger cream cheese mixture. Then cover and place back in the fridge for at least four hours.
- Once ready to serve, add the rest of the Cool Whip on top of the pudding layer.
- Sprinkle the rest of the chopped Butterfingers and the chocolate chips on top. Finish the pie with a drizzle of the chocolate syrup if desired.
- Keep in the fridge until ready to serve then enjoy chilled.
Notes
- Bake the crust in the oven for ten minutes at 350 degrees if you want a firmer crust. Make sure it is fully cooled before you begin layering the toppings on top of it. I recommend putting it in the fridge for 30 minutes to make sure it’s fully chilled.
- Don’t skip chilling the crust before layering or it is more likely to crumble.
- Store in the fridge in an airtight container for up to five days.
- Freeze this dessert for one month in an airtight container. Allow it time to unthaw before eating.
Nutrition Information
Calories
1003kcal
(50%)
Carbohydrates
127g
(42%)
Protein
14g
(28%)
Fat
52g
(80%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
895mg
(37%)
Potassium
577mg
(16%)
Fiber
4g
(16%)
Sugar
85g
(170%)
Vitamin A
961IU
(19%)
Calcium
225mg
(23%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1003
% Daily Value*
| Calories | 1003kcal | 50% |
| Carbohydrates | 127g | 42% |
| Protein | 14g | 28% |
| Fat | 52g | 80% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 895mg | 37% |
| Potassium | 577mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 85g | 170% |
| Vitamin A | 961IU | 19% |
| Calcium | 225mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.