Description
This Butterfinger Pie is a no-bake, creamy delight combining the crunch of Oreo cookies, the richness of peanut butter and cream cheese, and the irresistible crunch of Butterfinger candy bars. Perfect for a quick dessert that requires minimal prep with maximum flavor, it’s an indulgent treat that serves 8 slices.
Ingredients
Scale
Crust
- 30 Oreo Cookies
- 7 Tablespoons unsalted butter (melted)
Filling
- 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, chopped
- 8 ounces Cool Whip (thawed)
Topping
- 1 cup Heavy Whipping Cream
- 1 teaspoon vanilla extract
- 2 Tablespoons powdered sugar
Instructions
- Prepare the crust: Crush the Oreo cookies finely and combine them with the melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch pie pan to form an even crust. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter and 1/3 cup powdered sugar, mixing until well combined. Fold in the chopped Butterfinger candy bars and the thawed Cool Whip gently to preserve the airy texture. Spread this filling evenly over the chilled Oreo crust.
- Prepare and add the topping: In a separate bowl, whip the heavy whipping cream with vanilla extract and 2 tablespoons powdered sugar until stiff peaks form. Dollop or spread the whipped cream topping over the filling layer. Chill the pie in the refrigerator for at least 4 hours, preferably overnight, to let it set before serving.
Notes
- You can substitute the peanut butter with almond butter for a slightly different flavor.
- Ensure the cream cheese is fully softened for a smooth filling.
- For easier crust pressing, use the back of a glass to compact the Oreo mixture evenly.
- If Butterfinger bars are unavailable, chopped peanut butter cups make a good alternative.
- This pie should be stored in the refrigerator and consumed within 3 days for best freshness.
