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Easiest No-Bake Butterfinger Pie (Ready in 20 Minutes!)

A generous slice of rich butterfinger pie with a chocolate crust, peanut butter filling, whipped cream, and chopped candy.
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Make this simple, no-bake Butterfinger Pie featuring a creamy peanut butter filling, crunchy Butterfinger candy pieces, and a chocolate cookie crust. It is quick to prepare and perfect for potlucks.

Ingredients

Scale
  • 1 (14.3 ounce) package chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup crushed Butterfinger candy bars (about 6–8 standard bars)
  • 1 cup whipped topping (like Cool Whip), thawed, for topping
  • 1/2 cup crushed Butterfinger candy bars for garnish

Instructions

  1. Prepare the crust: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Mix the cookie crumbs with the melted butter until fully combined.
  2. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  3. Make the filling base: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the peanut butter and vanilla extract, mixing until fully incorporated.
  4. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined.
  5. Fold in candy: Gently fold in 1 cup of the crushed Butterfinger candy bars into the peanut butter mixture.
  6. Assemble the pie: Pour the filling into the chilled chocolate cookie crust and spread evenly.
  7. Top the pie: Spread the thawed whipped topping over the filling. Sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars over the top layer.
  8. Chill: Refrigerate the pie for at least 4 hours, or until firm. For a faster set, you can freeze it for 1-2 hours. Slice and serve cold.

Notes

  • If you do not have a food processor, place cookies in a large zip-top bag and crush them using a rolling pin.
  • Use a frozen, pre-made chocolate crust to save even more time.
  • For best results, chill the pie for at least 6 hours to allow the creamy peanut butter filling to fully set.

Nutrition

Find it online: https://devourdish.com/butterfinger-pie-recipe-easy-no-bake/