Butterfinger Peanut Butter Pie

This dreamy Butterfinger Pie is my go-to when I want to wow a crowd or just treat my family to something luscious and nostalgic. With only a handful of ingredients and zero oven time required it delivers a creamy peanut butter filling and a crunchy chocolatey crust topped off with the unmistakable flavor of Butterfinger candy bars.

The first time I made this pie my sister kept sneaking spoonfuls before it even had time to set in the fridge. Now it is our family’s official birthday and celebration pie.

Ingredients

• Oreo cookies: Twenty five lend rich chocolate flavor that complements peanut butter so well Choose classic Oreos and crush them finely for the best crust
• Unsalted butter: Five tablespoons melted binds the crust together Use fresh high quality butter for a toasty buttery flavor
• Cream cheese: Eight ounces at room temperature brings both tang and a smooth creamy filling Make sure it is fully softened for easy mixing
• Sweetened condensed milk: Fourteen ounce can provides the perfect touch of sweetness and silky texture Pick a well-known brand for consistent results
• Creamy peanut butter: One cup is the heart of the pie Use shelf-stable creamy peanut butter for the smoothest texture avoid natural peanut butters that separate
• Cool Whip: Eight ounces thawed gives the filling an airy light finish You want it fully thawed but still cold so the pie holds its shape
• Butterfingers: Twelve fun-size bars crushed deliver crunch and iconic peanut buttery toffee flavor For best results use fresh candy bars with a solid snap and bright flavor

Step-by-Step Instructions

Prepare the Crust:

Pulse Oreo cookies in a food processor until very fine almost like sand for a sturdy crust. Add melted butter and pulse until the mixture looks evenly damp and holds together when pressed. Pour the mixture into a nine inch pie plate and press it evenly across the bottom and up the sides. Use the bottom of a measuring cup for a smooth neat finish. Place the crust in the freezer while you make the filling to set it firmly.

Make the Pie Filling:

In a large mixing bowl beat the softened cream cheese until it is creamy and free of lumps. Pour in the sweetened condensed milk and peanut butter then beat until the filling is smooth glossy and well combined. Gently fold in the thawed Cool Whip until no streaks remain. Reserve about two tablespoons of the crushed Butterfingers for topping then fold the rest into the filling so you have little pieces in every bite.

Assemble the Pie:

Take the chilled crust from the freezer. Spoon the filling into the crust and spread it out evenly with a spatula making sure it reaches the edges. Sprinkle the reserved Butterfinger crumbs over the top for a colorful crunchy finish.

Chill and Serve:

Cover the pie tightly with plastic wrap or foil to prevent it from picking up any fridge smells. Refrigerate for at least four hours or until the filling is fully set. For super clean slices use a sharp knife that you have run under hot water and dried between cuts. Serve chilled and enjoy the layers of chocolate peanut butter and candy bar crunch.

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My absolute favorite bit is biting into those surprise pockets of Butterfinger inside the creamy filling. Once my son crushed the Butterfingers a little too eagerly and we ended up with some powder but that dust on top was pure magic. This pie always brings everyone to the kitchen hoping for a sneaky taste before dinner.

Storage tips

Store leftover Butterfinger Pie in the refrigerator tightly covered for up to four days. If you want to freeze it for later wrap the whole pie or individual slices well in plastic wrap and foil then thaw in the refrigerator before serving. The crust stays crunchy and the filling keeps its creamy texture even after freezing.

Ingredient substitutions

You can swap out the Oreo cookies for Nutter Butter cookies which gives the crust a peanutty twist. If you do not have Cool Whip use homemade whipped cream just beat one cup of heavy cream with a couple tablespoons of powdered sugar until soft peaks form. For a different flavor use milk chocolate or toffee bars in place of Butterfingers.

Serving suggestions

This pie is dazzling as is but you can amp it up by drizzling melted dark or milk chocolate across the top. For special occasions add a swirl of whipped cream or a few extra Butterfinger chunks on each slice. It is fantastic after a casual cookout or as the star dessert on game days or birthdays.

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Cultural and historical context

Butterfinger candy bars have been around since the 1920s and have become a classic American treat with their crispy peanut butter center and chocolate coating. Turning them into a no bake pie plays on the nostalgic flavors many of us grew up loving. Every bite reminds me of summer picnics and Halloween candy trades.

Recipe FAQs

→ How do I make the crust crunchy and hold together?

Pulse Oreo cookies finely and mix with melted butter. Press firmly into the pan to form a compact base that holds well after chilling.

→ Can I substitute the Oreo cookies for a different crust?

Yes, Nutter Butter cookies work well for a nuttier flavor and similar texture.

→ Is it necessary to chill the pie for several hours?

Chilling for at least 4 hours helps the filling firm up and the flavors to meld, ensuring a smooth, sliceable texture.

→ What gives the pie its creamy texture?

The combination of softened cream cheese, sweetened condensed milk, and whipped topping creates a light yet rich creaminess.

→ Can I enhance the chocolate flavor in this pie?

Drizzling melted chocolate over the top before chilling adds an extra layer of chocolate richness and visual appeal.