Butterfinger pie is an easy no-bake dessert that’s perfect for warm weather. A silky peanut butter filling studded with crunchy Butterfinger candy, a crisp Oreo crust, and a generous whipped cream topping make this pie unforgettable.
Who’s ready for summer? I am — it’s my favorite season by far. To celebrate, a group of us put together a collection of no-bake desserts. After all, who wants to turn on the oven when it’s sweltering outside?
My contribution is this Butterfinger pie. It features a creamy peanut butter filling loaded with chopped Butterfingers, a crunchy Oreo crust, and plenty of whipped cream on top. It’s simple to prepare and a crowd-pleaser every time.
Why you’ll love this Butterfinger pie
- Easy to make — no baking required, ideal for hot days or quick dessert prep.
- Uses common pantry ingredients; any extras are easy to find at the store.
- The whipped cream folded into the peanut butter filling keeps the texture light, airy, and creamy.
How to make your pie crust
- Place Oreo cookies in a food processor and pulse until they become fine crumbs.
- Mix in melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly into a 9-inch pie plate, covering the bottom and sides, and chill while you prepare the filling.
Notes:
- If you don’t have a food processor, crush cookies in a zip-top bag with a rolling pin. Work in small batches for easier crushing.
- You don’t need to remove the Oreo filling — use the whole cookie for best flavor and texture.
How to make your pie filling
- Beat room-temperature cream cheese, creamy peanut butter, 1 cup powdered sugar, and vanilla until smooth.
- In a separate bowl, whip cold heavy cream with the remaining powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture, then fold in chopped Butterfingers.
- Scrape the filling into the chilled crust and smooth the top.
- Cover and refrigerate for at least 6 hours, or overnight, to set the filling.
Finishing the pie:
- Beat very cold heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the chilled pie and sprinkle additional chopped Butterfingers on top, if desired.
- Slice and serve immediately.
Tips:
- “Stiff peaks” means the whipped cream holds its shape when you lift the beaters; this gives the filling structure and stability.
- Use very cold heavy cream for best results; warm cream won’t whip properly.
- Plan for about 4 to 4 1/2 ounces of Butterfinger candy for the filling, plus extra for the topping.
- Keep the pie chilled until serving; it becomes harder to slice cleanly as it warms.
How to store your pie
Leftover Butterfinger pie should be refrigerated, covered, for 2 to 3 days. You can also freeze slices for up to a month if tightly wrapped in plastic and foil. For easier wrapping, place slices on a baking sheet in the freezer for 30 minutes first so the filling and topping firm up.
Recipe
Butterfinger pie is a simple no-bake dessert that combines peanut butter, chocolate, and crunchy candy for a crowd-pleasing treat.
- 24 Oreo cookies
- 4 tablespoons unsalted butter, melted
- 8 ounces full-fat cream cheese, room temperature
- 1 cup creamy peanut butter (not natural)
- 1 cup + 1/4 cup powdered sugar, divided
- 1/2 teaspoon vanilla extract
- 3/4 cup cold heavy cream
- 1 cup chopped Butterfingers*
- 3/4 cup very cold heavy cream
- 1/4 cup powdered sugar
- Additional chopped Butterfingers, optional
- Crush the cookies to fine crumbs in a food processor. Stream in the melted butter and process until the crumbs are evenly moistened. (Or crush in zip-top bags with a rolling pin and mix with butter.)
- Lightly spray a 9-inch pie pan, then press the crumb mixture firmly into the bottom and up the sides of the pan.
- Refrigerate for at least 30 minutes while you prepare the filling.
- Combine cream cheese, peanut butter, 1 cup powdered sugar, and vanilla in a large bowl. Beat until very smooth.
- In a separate bowl, whip the cold heavy cream with the remaining powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture, then fold in the chopped Butterfingers.
- Scrape the filling into the chilled crust, smooth the top, cover, and refrigerate at least 6 hours or overnight.
- After the pie has chilled, beat the very cold heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the chilled pie and sprinkle with additional chopped Butterfingers if desired.
- Slice and serve. Store any uneaten pie covered in the fridge for 2–3 days or freeze slices for about a month.
- *About 4 to 4 1/2 ounces of Butterfinger candy for the filling; reserve extra for topping.
- Salted butter can be used for the crust if that’s what you have on hand.
- Keep the pie chilled until serving; it becomes harder to slice as it warms.
- Allow at least 6 hours of chilling time for the filling before serving.
Made this Butterfinger pie? Leave a comment and rating where you found the recipe. If you share on Instagram, tag @theitsybitsykitchen so your pie can be seen and enjoyed!